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Instant Pot Curried Chicken Soup – vegetarian recipe
Stav Kogan

Instant Pot Curried Chicken Soup

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Total Time 50 minutes
Servings: 4 servings
Calories: 492
Ingredients Method Nutrition

Ingredients
  

  • For the Soup Base
  • 4 grass-fed boneless, skinless chicken thighs, about 1 lb or 450g
  • 1 (14.5-ounce) can unsweetened coconut milk, approx. 400ml (13.5 fl oz)
  • 2 chopped scallions
  • 1 tsp finely chopped fresh ginger, approx. 5g (0.18 oz)
  • 4 crushed garlic cloves
  • 2 tsp (10 ml) yellow curry paste
  • 3 tsp soy sauce, or 1 tbsp (15 ml)
  • 2 tsp (10 ml) fish sauce
  • For the Veggies & Garnish
  • 1 (6-ounce) can straw mushrooms, drained, approx. 170g (6 oz)
  • ½ cup halved grape tomatoes, approx. 75g (2.65 oz)
  • ¼ cup chopped fresh cilantro, approx. 10g (0.35 oz)
  • 1 tbsp fresh lime juice, approx. 15ml
  • Pro-Tips for the Best Curried Chicken Soup
  • For an extra layer of flavor, use the Instant Pot's Sauté function to brown the chicken thighs for 2-3 minutes per side before adding the other soup and pressure cooking.
  • For a heartier meal, serve this soup over cooked rice noodles or jasmine rice to soak up the delicious broth.

Method
 

  1. Directions
  2. Combine Soup : Place the chicken thighs, scallions, ginger, garlic, coconut milk, curry paste, soy sauce, and fish sauce into the inner pot of your Instant Pot.
  3. Stir everything together to combine.
  4. Pressure Cook: Secure the lid on the Instant Pot and turn the pressure release valve to the “Sealing” position. Select the “Soup” setting and cook for 12 minutes at high pressure.
  5. Release Pressure: Once the cooking cycle is complete, carefully perform a “Quick Release” by turning the valve to the “Venting” position. Wait for the pin to drop before opening the lid.
  6. Shred Chicken: Using a slotted spoon, carefully remove the cooked chicken thighs and transfer them to a separate bowl. Use two forks to shred the meat.
  7. Wilt Veggies: While the chicken is out of the pot, stir the drained straw mushrooms and halved grape tomatoes into the hot broth.
  8. Place the lid back on the Instant Pot (no need to seal) and let the residual heat warm the vegetables for about 5 minutes.
  9. Finish and Serve: Stir the shredded chicken back into the soup along with the fresh cilantro and lime juice.
  10. Serve immediately and enjoy!
  11. Adjust the heat to your liking.
  12. Add a pinch of red pepper flakes or a sliced Thai chili with the garlic and ginger for more spice. For a milder soup, start with just 1 teaspoon (5 ml / 0.2 fl oz) of curry paste.
  13. Don't skip the fish sauce! It adds a deep, savory umami flavor that you can't get from salt alone. It's the secret ingredient to an authentic-tasting broth.

Nutrition

Calories: 492kcalCarbohydrates: 2.67gProtein: 37.6gFat: 34.6g

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