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A wooden spoon in a small white bowl of Thai Chicken Curry Soup.

Instant Pot Thai Curry Chicken Soup


Description

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.


Ingredients

Units Scale
  • 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)

Instructions

  1. Drizzle the oil into the Instant Pot. Hit the Sauté button and let the Instant Pot heat up the oil for a few minutes.
  2. Add the onion, garlic, carrots, and bell pepper. Stir and let them cook for a few minutes.
  3. Then, add the chicken, ginger, sugar, and curry paste. Stir and sauté for an additional 2-3 minutes.
  4. 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.
  5. 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.
  6. Remove the lid and hit the sauté button again. Stir in the coconut milk and arrowroot powder or corn starch.
  7. Let the mixture come to a simmer for 2 minutes, stirring occasionally. The arrowroot or corn starch should thicken the soup a little bit.
  8. Cancel the sauté button. Stir in the lime juice and serve immediately, with fresh chopped cilantro on top (if desired).

Notes

  1. This recipe can easily be doubled if you want more servings.
  2. The total cooking time includes 10 minutes for the pot to come up to pressure, plus the natural release and simmer time.
  3. 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