Can I make this recipe on the stovetop?

Yes. Complete steps 1-3 in the recipe card, then simmer covered for about 20 minutes. Check the chicken for doneness before proceeding with step 6.

How spicy is this soup?

Green curry paste will give you a classic curry flavor without too much heat. If you love spice, feel free to use red curry paste instead. You also have the option of adding heat to individual servings.

Instant Pot Thai Curry Chicken Soup

Name: Instant Pot Thai Curry Chicken Soup
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Thai
Ingredients: 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; ½ 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)

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)

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Instructions

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).

Notes

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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Soup
Method: Instant Pot
Cuisine: Thai

Nutrition

Serving Size:
Calories: 259
Sugar: 4.5 g
Sodium: 319.6 mg
Fat: 13 g
Saturated Fat: 8 g
Carbohydrates: 11.9 g
Fiber: 1.8 g
Protein: 23.9 g
Cholesterol: 68.9 mg