Instant Pot Thai Chicken Soup

Name: Instant Pot Thai Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 carrots, peeled and cut into matchstick-size pieces; 1 medium red bell pepper, cut into short thin strips; 2.5 cups sliced shiitake mushrooms; 12 ounces boneless, skinless chicken breasts, halved horizontally; 2 tablespoons Thai red curry paste; 2 tablespoons sugar; 1 (32 ounce) carton Swanson® Chicken Broth (4 cups); 1 (14 ounce) can unsweetened coconut milk; 2 tablespoons lime juice; 1 tablespoon grated lime zest; 2 tablespoons chopped fresh cilantro

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Our recipe for Instant Pot Thai Chicken Soup delivers authentic flavor with a rich base of Swanson Chicken Broth and ingredients easy to find at the grocery store. The best part — you can have it on the table in only 50 minutes.

By Staff Author

Published on September 7, 2022

Ingredients

4 carrots, peeled and cut into matchstick-size pieces
1 medium red bell pepper, cut into short thin strips
2 ½ cups sliced shiitake mushrooms
12 ounces boneless, skinless chicken breasts, halved horizontally
2 tablespoons Thai red curry paste
2 tablespoons sugar
1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
1 (14 ounce) can unsweetened coconut milk
2 tablespoons lime juice
1 tablespoon grated lime zest
2 tablespoons chopped fresh cilantro

Directions

Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken 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.

Cook's Note:

We developed this recipe using Thai Kitchen® red curry paste. Please note, though, that the blend of spices in the paste varies by brand, so different brands can have different heat levels. You might want to adjust the amount of curry paste in this recipe to factor in the brand's heat level and to fit your own preferences. You can also use green curry paste.

Nutrition Facts (per serving)

266	Calories
18g	Fat
17g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 266
% Daily Value *
Total Fat 18g	23%
Saturated Fat 13g	64%
Cholesterol 36mg	12%
Sodium 824mg	36%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	11%
Protein 19g
Potassium 470mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.