Looking for a warm and inviting soup recipe that is easy to make? This Instant Pot Thai Curry Chicken Soup will fit the bill! Made with just a few simple ingredients, this delicious soup can be on the table in no time.
- 1 tablespoon cooking oil (I used avocado oil)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced into rounds
- 1 red bell pepper, sliced with the core removed
- 1.25 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon ground ginger
- 2 teaspoons brown sugar, cane sugar, or coconut sugar
- 2 tablespoons green curry paste (use red curry for a spicier option)
- 1 1/2 cups reduced-sodium chicken broth
- 1 cup full-fat canned coconut milk
- 2 tablespoons arrowroot powder or corn starch
- 1 lime, juiced
- Fresh chopped cilantro (optional, for topping)
- Cooked white or brown rice (optional, for serving with the soup)
- Drizzle the oil into the Instant Pot. Hit the Sauté button and let the Instant Pot heat up the oil for a few minutes.
- Add the onion, garlic, carrots, and bell pepper. Stir and let them cook for a few minutes.
- Then, add the chicken, ginger, sugar, and curry paste. Stir and sauté for an additional 2-3 minutes.
- Cancel the sauté button and then pour in the chicken broth. Stir and then lock on the lid on the Instant Pot. Set the time to 8 minutes at high pressure.
- When the cooking time is up, let the pressure come down naturally for 5 minutes. Then, carefully use the quick release to get rid of the remaining pressure.
- Remove the lid and hit the sauté button again. Stir in the coconut milk and arrowroot powder or corn starch.
- Let the mixture come to a simmer for 2 minutes, stirring occasionally. The arrowroot or corn starch should thicken the soup a little bit.
- Cancel the sauté button. Stir in the lime juice and serve immediately, with fresh chopped cilantro on top (if desired).
- This recipe can easily be doubled if you want more servings.
- The total cooking time includes 10 minutes for the pot to come up to pressure, plus the natural release and simmer time.
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Thai
Keywords: chicken curry, instant pot, thai curry soup