In our busy lives, finding time for a truly satisfying, homemade meal can feel like a challenge. That’s why I’m so excited to share this incredible Instant Pot chicken Thai soup recipe with you. It brings together rich coconut milk, tender chicken, and vibrant fresh vegetables in a beautifully aromatic broth. You’ll achieve authentic flavors in just about 50 minutes total, making this hearty and delightful chicken Thai soup perfect for any night of the week.
Table of Contents
Why You’ll Love This Instant Pot Chicken Thai Soup
This recipe is designed to bring warmth and joy to your kitchen, just like Sunday dinner at home. Here are a few reasons why this flavorful chicken Thai soup will become a family favorite:
- Quick Weeknight Meal: Get a delicious, comforting meal on the table in under an hour with minimal fuss.
- Authentic Thai Flavors: Experience the rich, complex taste of your favorite takeout, simplified for home cooking.
- Healthy & Comforting: Packed with lean protein and fresh vegetables, it’s a wholesome dish that truly nourishes.
- One-Pot Cleanup: The Instant Pot handles most of the work, leaving you with fewer dishes to wash.
- Customizable Spice: Easily adjust the heat level to suit everyone at your table, from mild to fiery.
Ingredients
Gathering your ingredients is the first step to creating this soul-warming Instant Pot chicken Thai soup. Each component plays a vital role in building its distinctive flavor profile. You’ll need fresh, high-quality items to achieve the best results.
- 4 carrots, peeled and sliced
- 1 medium red bell pepper, thinly sliced
- 5 oz sliced shiitake mushrooms
- 12 oz boneless, skinless chicken breasts
- 2 tbsp Thai red curry paste
- 2 tbsp sugar
- 4 cups Swanson® Chicken Broth
- 1 can (13.5 oz) unsweetened coconut milk
- 2 tbsp lime juice
- 1 tbsp grated lime zest
- 2 tbsp chopped fresh cilantro
Notes & Substitutions
This recipe is wonderfully flexible, allowing you to tailor it to your preferences. Remember to taste and adjust as you go!
- Adjust Curry Paste: Start with 1 tablespoon of curry paste for a milder flavor, then add more if you prefer extra heat.
- Protein Swap: Boneless, skinless chicken thighs or even firm tofu can easily replace chicken breasts for a different texture.
- Vegetable Variety: Feel free to add other quick-cooking vegetables like fresh spinach, snap peas, or chopped bok choy during the final sauté.
- Garnish Getaway: Elevate your serving with fresh basil leaves, a sprinkle of crushed peanuts, or a drizzle of chili oil for an extra kick.
Equipment
Having the right tools makes cooking a breeze and ensures your Instant Pot chicken Thai soup comes out perfectly every time.
- 6-quart Instant Pot or pressure cooker: The star of the show for quick cooking.
- Cutting board and sharp knife: Essential for preparing your vegetables and chicken.
- Measuring cups and spoons: For accurate ingredient portions.
- Shredding forks or tongs: To easily shred the cooked chicken.
How To Make Chicken Thai Soup
Making this Instant Pot chicken Thai soup is simpler than you might imagine, thanks to the magic of pressure cooking. Follow these steps carefully, and you’ll have a steaming bowl of comfort ready in no time. This process is about embracing the joy of cooking, not rushing through it.
- Prep Your Ingredients: Begin by preparing all your vegetables and chicken. Slice the carrots, red bell pepper, and shiitake mushrooms, and cut the chicken breasts into 1-inch pieces if desired, though whole breasts are fine too.
- Combine in Pot: Place the sliced carrots, red bell pepper, mushrooms, chicken breasts, Thai red curry paste, sugar, and Swanson® Chicken Broth directly into the inner pot of your 6-quart Instant Pot. Stir gently to combine the ingredients, ensuring the curry paste is somewhat distributed.
- Pressure Cook: Lock the lid securely onto the Instant Pot and close the pressure release valve, turning it to the Sealing position. Select the High pressure setting and set the timer for 4 minutes. The Instant Pot will take about 10-15 minutes to come to pressure before the timer begins counting down.
- Quick Release: Once the cooking cycle is complete, the Instant Pot will beep. Press the “Cancel” button. Immediately perform a quick pressure release by carefully turning the pressure release valve to the Venting position. Stand back and allow all the steam to escape until the float valve drops down.
- Remove Chicken & Stir: Carefully remove the lid. Using tongs, transfer the cooked chicken breasts from the pot to a clean cutting board. Stir the entire can of unsweetened coconut milk into the hot soup in the Instant Pot.
- Shred Chicken: While the soup warms slightly, use two forks to shred the cooked chicken breasts into bite-sized pieces. Return the shredded chicken to the pot with the soup.
- Sauté to Heat: Select the “Sauté” setting on your Instant Pot. Cook for 2 minutes, stirring occasionally, just until the soup is piping hot and the flavors have melded beautifully. Be careful not to boil the soup vigorously.
- Finish with Freshness: Press “Cancel” to turn off the Sauté function. Stir in the fresh lime juice and grated lime zest. This burst of citrus adds a wonderful brightness to your delicious chicken Thai soup.
- Serve: Ladle the hot soup into bowls. Garnish each serving generously with fresh chopped cilantro. Enjoy your homemade, flavorful Instant Pot chicken Thai soup immediately!
Pro Tips for the Best Chicken Thai Soup
Achieving restaurant-quality results at home is all about those little extra touches. These tips will ensure your homemade chicken Thai soup is a resounding success.
- Don’t Overcrowd: Give your ingredients space. An overcrowded pot can hinder pressure buildup and affect even cooking.
- Quality Curry Paste: Invest in a good quality Thai red curry paste. It’s the flavor backbone of your chicken Thai soup. Authentic Thai red curry paste typically includes ingredients such as dried red chilies, galangal, lemongrass, kaffir lime zest, and shallots. For more information on what makes a quality curry paste, consider this detailed guide on authentic Thai red curry paste ingredients.
- Taste & Adjust: Always taste your soup before serving. You might want a pinch more sugar, a squeeze of lime, or extra curry paste.
- Safe Quick Release: When performing a quick release, always use a long-handled spoon or towel to turn the valve away from your face and hands.
- Uniform Chicken: If cutting chicken, aim for uniform pieces to ensure they cook evenly and become perfectly tender.
Serving, Storage, and Variations
This versatile Instant Pot chicken Thai soup is perfect for sharing, storing, or adapting to your cravings. It’s all about making cooking work for your family.
- Serving Suggestions: Serve this hearty soup over fluffy jasmine rice, alongside rice noodles, or simply enjoy it as a standalone, comforting meal.
- Storage Tips: Allow any leftover soup to cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days.
- Freezing Instructions: For longer storage, freeze cooled portions of the chicken Thai soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Spicy Kick: For those who love heat, stir in a dash of sriracha or a few slices of fresh red chilies with the cilantro at the end.
- Vegetarian Option: Easily transform this into a vegetarian delight by using vegetable broth instead of chicken broth and substituting the chicken with firm or extra-firm tofu, pressed and cubed.
- Noodle Boost: Add cooked rice vermicelli noodles or ramen noodles directly to individual bowls before serving for an extra satisfying texture.
Nutrition Information
This satisfying chicken Thai soup not only tastes incredible but also offers excellent nutritional value, packing in protein and essential vitamins from fresh vegetables.
| Nutrient | Amount | % Daily Value (DV) |
|---|---|---|
| Calories | 252 | |
| Total Fat | 15.5g | |
| Saturated Fat | 12.7g | |
| Cholesterol | 32mg | |
| Sodium | 777mg | |
| Total Carbohydrate | 14.4g | |
| Dietary Fiber | 2.2g | |
| Protein | 14.8g | |
| Vitamin A | 915% | |
| Vitamin C | 34% | |
| Calcium | 4% | |
| Iron | 17% |
Nutrition values are approximate and may vary based on specific ingredients and preparation.
Frequently Asked Questions (FAQ)
You might have a few questions as you prepare to make this delightful dish. We’re here to help make your cooking experience smooth and enjoyable.
Can I use frozen chicken?
Yes, you can use frozen boneless, skinless chicken breasts. You’ll need to increase the pressure cook time to 8-10 minutes.
Is this soup very spicy?
The initial 2 tablespoons of red curry paste provide a moderate heat. You can easily adjust the amount to control the spice level.
What if I don’t have an Instant Pot?
You can make this chicken Thai soup on the stovetop. Simmer all ingredients (except coconut milk, lime, and cilantro) for 20-25 minutes until chicken is cooked, then proceed with the final steps.
Can I add other vegetables?
Absolutely! Spinach, bok choy, green beans, or broccoli florets are all wonderful additions to this flavorful soup.
Final Thoughts
There’s a unique joy in creating a meal that nourishes both body and soul, and this Instant Pot chicken Thai soup truly embodies that feeling. It’s an uncomplicated yet deeply satisfying recipe that brings authentic, comforting flavors right into your kitchen with remarkable ease. Studies suggest that coconut milk may offer several health benefits, including supporting heart health and aiding in digestion.
I hope you feel encouraged to try this delightful chicken Thai soup recipe soon, gather your loved ones around the table, and make beautiful new memories together.
Instant Pot Chicken Thai Soup: Quick & Flavorful
Ingredients
Equipment
Method
- Add carrots, red pepper, mushrooms, chicken, curry paste, sugar, and broth to a 6-quart Instant Pot.
- Secure the lid and pressure cook on High for 4 minutes, allowing about 15 minutes to reach pressure. After cooking, quick release the pressure.
- Remove and shred the chicken, then return it to the pot after stirring in coconut milk. Sauté for 2 minutes until hot, then stir in lime juice and zest before serving with cilantro.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
