Read on for a super easy instant pot Thai chicken soup recipe! It’s the kind of meal that warms your belly!
Now that the weather has cooled down a bit, I find myself wanting like ALL the cozy meals. And to me cozy, means soup, plain and simple.
Luckily I married a man who loves to cook and his specialty just so happens to be soup. He makes a killer vegan split pea soup that I really will have to share soon, but today it’s all about chicken!
Thai food is my absolute favorite and I ALWAYS order a bowl of soup whenever I visit my favorite local Thai restaurants.
This Instant Pot Thai chicken soup reminds me of those visits I miss so much and is my new go-to! If you don’t yet have an Instant Pot, I’d say it’s time to put one on your holiday wish list! They do DO much, including make super easy soup!
I held out for far too long even as all my friends were telling me how easy their own Instant Post made their lives. You live you learn! And boy have I learned. Bwah!
So, if you take away one thing, well two things, from this post…Save this fairly simple Instant pot Thai chicken soup recipe AND get an Instant pot STAT. Haha!
How to Make Easy Instant Pot Thai Chicken Soup
The exact measurements for this soup recipe are in the recipe card at the bottom of this post, but here is everything you will need to make this simple Thai soup. I wanted to make sure you’re ready just in case you don’t have everything on hand already. There might be a shopping trip in order!
sliced Baby Bell mushrooms
cubed boneless skinless chicken thighs
full fat coconut milk
Thai red curry paste
- 2 tbsp avocado oil
- 1 diced onion
- 1 tbsp minced garlic
- 2 tbsp ginger paste
- 1 tbsp lemongrass paste
- 2 thinly sliced red peppers
- 8 ounces sliced Baby Bella mushrooms
- 6 cubed boneless skinless chicken thighs
- 3 cups chicken broth
- 1 14 oz can full fat coconut milk
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp soy sauce
- 2 tsp Thai red curry paste
- Thai basil or fresh cilantro for garnish
1. Heat a 6 or 8 quart Instant Pot, using the sauté function.
2. Add oil, chicken, red peppers, onions, and sauté 2-3 minutes.
3. Add the mushrooms and cook for 2 minutes.
4. Add the lemon grass paste, ginger paste, curry paste, fish sauce, soy sauce and stir.
5. Allow to sit for 2 minutes.
6. Add the broth and stir.
7. Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.
8. When the time is up, let the pressure release naturally for 5-10
minutes, then flip the valve to release the remaining pressure.
9. Remove the top carefully.
10. Add the coconut and lime juice and stir to combine them.
11. Serve the soup and garnish with Thai basil or cilantro.
Amount Per Serving: Calories: 487Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 167mgSodium: 1876mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 38g
What to Serve with Thai Chicken Soup
If you asked me what to drink with this Instant Pot Thai chicken soup, I would have to say something sparkling. And our very best sparkling cocktail is our apple cider mimosa! It’s long been one of our most popular posts on Pinterest with good reason! It’s downright delicious and perfect for all fall and winter occasions including Thanksgiving!
More Winter Soup Ideas
So, are you ready to whip up your own batch of Instant Pot Thai chicken soup or WHAT?! I guarantee it will quickly become a family favorite. It sure has here!
And if you want some more hearty winter dishes to enjoy, check out some more of my go-tos below! You can’t to wrong with these classic winter soup and stew recipes. I promise!
Here’s to a cozy season ahead. I have a feeling we’ll be spending a lot of time at home!
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