Instant Pot Thai Curry Chicken Soup
Ingredients
-
1
tablespoon
cooking oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
2
medium
carrots, sliced into rounds
-
1
medium
red bell pepper, sliced
-
1.25
pounds
boneless, skinless chicken breasts, cut into 1-inch pieces
-
½
teaspoon
ground ginger
-
2
teaspoons
brown sugar
-
2
tablespoons
green curry paste
-
1.5
cups
reduced-sodium chicken broth
-
1
cup
full-fat canned coconut milk
-
2
tablespoons
arrowroot powder or corn starch
-
1
medium
lime, juiced
-
to taste
none
fresh chopped cilantro (optional)
-
as needed
none
cooked white or brown rice (optional, for serving)
Instructions
- Heat the oil in the Instant Pot using the sauté function.
- Add the onion, garlic, carrots, and bell pepper, and cook for a few minutes.
- Stir in the chicken, ginger, sugar, and curry paste, and sauté for another 2-3 minutes.
- Cancel the sauté function, add the chicken broth, and lock the lid. Set to pressure cook on high for 8 minutes.
- After cooking, let the pressure release naturally for 5 minutes before using quick release.
- Open the lid, turn on the sauté function again, and stir in the coconut milk and arrowroot powder or corn starch.
- Simmer for 2 minutes while stirring until the soup thickens.
- Stir in the lime juice and serve hot, garnished with cilantro if desired.
Nutrition Facts (estimated)
Servings
6
Calories
259
Total fat
13g
Total carbohydrates
11.9g
Total protein
23.9g
Sodium
319.6mg
Cholesterol
68.9mg
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