Instant Pot?® Thai Chicken Soup
Our recipe for Instant Pot® Thai Chicken Soup delivers authentic flavor with ingredients easy to find at the grocery store, and by using your Instant Pot®, you can have it on the table in only 50 minutes. In this recipe, chicken broth and coconut milk provide a rich and savory base for the colorful vegetables including carrots, peppers and mushrooms. We used Thai red curry paste to flavor the broth, which is a convenient and easy way to incorporate depth of flavor from spices such as red chilies,
Ingredients
4 carrot, peeled and cut into matchstick-thin strips (about 2 cups)
1 medium red bell pepper, cut into short thin strips (about 1 cup)
5 ounces sliced shiitake mushrooms (about 2 1/2 cups)
12 ounces boneless, skinless chicken breast, cut in half horizontally
2 tablespoons Thai red curry paste or green curry paste
2 tablespoons sugar
4 cups Swanson® Chicken Broth
1 can (14 ounces) unsweetened coconut milk
2 tablespoons lime juice
1 tablespoon grated lime zest
2 tablespoons chopped cilantro
1 medium red bell pepper, cut into short thin strips (about 1 cup)
5 ounces sliced shiitake mushrooms (about 2 1/2 cups)
12 ounces boneless, skinless chicken breast, cut in half horizontally
2 tablespoons Thai red curry paste or green curry paste
2 tablespoons sugar
4 cups Swanson® Chicken Broth
1 can (14 ounces) unsweetened coconut milk
2 tablespoons lime juice
1 tablespoon grated lime zest
2 tablespoons chopped cilantro
Instructions
Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar and broth into a 6-quart Instant Pot®.
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
Instant Pot?® Thai Chicken Soup
Our recipe for Instant Pot® Thai Chicken Soup delivers authentic flavor with ingredients easy to find at the grocery store, and by using your Instant Pot®, you can have it on the tabl...
Directions
Print
Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar and broth into a 6-quart Instant Pot®. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
Ingredients
4 carrot, peeled and cut into matchstick-thin strips (about 2 cups)1 medium red bell pepper, cut into short thin strips (about 1 cup)5 ounces sliced shiitake mushrooms (about 2 1/2 cups)12 ounces boneless, skinless chicken breast, cut in half horizontally2 tablespoons Thai red curry paste or green curry paste2 tablespoons sugar4 cups Swanson® Chicken Broth1 can (14 ounces) unsweetened coconut milk2 tablespoons lime juice1 tablespoon grated lime zest2 tablespoons chopped cilantro
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