Craving a soup that’s both comforting and exciting? This Instant Pot Curried Chicken Soup is your answer! Imagine tender, shredded chicken swimming in a rich, aromatic broth of coconut milk, fragrant ginger, garlic, and vibrant yellow curry. It’s a flavor-packed escape in a bowl, and the best part? Your pressure cooker does most of the work, making it a perfect, soul-warming meal for any busy weeknight. Get ready to fall in love with your new favorite soup!
Ingredients
• For the Soup
• 4 boneless, skinless chicken thighs
• 2 scallions, chopped
• 1 teaspoon / 5g fresh ginger, finely chopped
• 4 garlic cloves, crushed
• 1 14.5-ounce / 400ml can unsweetened coconut milk
• 2 teaspoons / 10g yellow curry paste
• 3 teaspoons / 15ml soy sauce
• 2 teaspoons / 10ml fish sauce
• For the Veggies & Finish
• 1 6-ounce / 170g can straw mushrooms, drained
• ½ cup / 75g grape tomatoes, halved
• ¼ cup / 15g fresh cilantro, chopped
• 1 tablespoon / 15ml fresh lime juice
Instructions
1. Directions
2. Combine Soup : Place the chicken thighs, chopped scallions, ginger, garlic, coconut milk, curry paste, soy sauce, and fish sauce into the inner pot of your Instant Pot. Stir everything together to combine.
3. Pressure Cook: Secure the lid, set the pressure valve to the “Sealing” position, and select the “Soup” function. Cook for 12 minutes on high pressure.
4. Release Pressure: Once the cooking cycle is complete, carefully perform a “Quick Release” to vent the steam. Once the pin drops, safely remove the lid.
5. Shred the Chicken: Using a slotted spoon, transfer the cooked chicken thighs to a separate bowl. Use two forks to shred the meat.
6. Add Veggies: Stir the drained straw mushrooms, halved grape tomatoes, chopped cilantro, and fresh lime juice into the soup broth in the pot. Place the lid back on the Instant Pot (no need to seal) and let the residual heat warm the vegetables for 5 minutes.
7. Finish and Serve: Return the shredded chicken to the pot and stir to combine. Serve the soup immediately while hot.
Nutritional Information
• (Per Serving) Calories: 492 | Total Fat: 34.6g | Net Carbs: 2.67g | Protein: 37.6g | Fiber: 3.3g
Pro Tips
• Pro-Tips
• Adjust the spice level to your liking by adding more yellow curry paste for a bigger kick, or a pinch of red pepper flakes for a different kind of heat.
• Feel free to add more vegetables. Stir in a few handfuls of fresh spinach or chopped bok choy at the end until just wilted.
• Garnish generously before serving. Extra cilantro, a squeeze of fresh lime, crispy fried shallots, or a swirl of chili oil will add fantastic texture and flavor.
FAQ
Q: Can I make this soup spicier
A: Yes, you can easily adjust the spice level. The recipe suggests adding more yellow curry paste for a bigger kick or a pinch of red pepper flakes for a different kind of heat.
Q: What other vegetables can I add to this curried chicken soup
A: Absolutely! This soup is very versatile. You can stir in a few handfuls of fresh spinach or chopped bok choy at the end of the cooking process until they are just wilted.
Q: Is this Instant Pot curried chicken soup keto-friendly
A: Yes, based on the nutritional information provided, this soup is very keto-friendly. Each serving contains only 2.67g of net carbs, making it a great option for a low-carb or ketogenic diet.
Q: What can I use for garnish
A: For extra texture and flavor, you can garnish the soup with extra cilantro, a squeeze of fresh lime, crispy fried shallots, or a swirl of chili oil before serving.
