Name: Instant Pot Thai Chicken Soup Recipe
Prep time: 15 min
Cook time: PT-497952H28M36S
Total time: 50 min
Cuisine: Thai
Ingredients: 1.5 lbs (3 large) chicken breasts, boneless & skinless; 5 large sweet potatoes (approx. 2 lbs), skin on & cubed; 1 large onion, chopped; 14 oz can full-fat coconut milk; 6 oz can low sodium tomato paste; 6 cups water or low sodium broth; 2 tbsp fish sauce; 1 tbsp maple syrup; 1 tbsp red curry paste; 1/4 tsp salt; 3 kaffir lime leaves (optional); 1 cup chopped peanuts; Juice of 2 limes; 1 bunch cilantro, finely chopped; 1-2 bell peppers, chopped (optional, for garnish and crunch)

Jump to Recipe·4 from 75 reviews

If you are craving a warm bowl of comfort with a burst of vibrant flavors, then this Instant Pot Thai Chicken Soup Recipe is about to become your new best friend in the kitchen. Combining tender chicken, creamy coconut milk, sweet potatoes, and aromatic spices, this soup delivers a perfect balance of creamy, savory, and tangy notes that will tantalize your taste buds. It’s an incredibly satisfying meal that comes together with minimal fuss, thanks to the magic of the Instant Pot, making it ideal for busy weeknights or anytime you want something both cozy and exotic.

Ingredients You’ll Need

A top-down view of fresh ingredients laid out neatly on a white marbled surface, showing six medium orange sweet potatoes stacked in the center. To the upper left, a yellow bell pepper and a red bell pepper sit side by side, with two green limes next to them. Above the limes is a white bowl filled with raw light pink chicken pieces. To the right of the sweet potatoes, there is a large piece of white onion, a bunch of green cilantro, and a can of red tomato paste. Near the bottom right corner, a bottle of clear fish sauce with a yellow cap stands upright, and next to it is a small blue bowl filled with pale brown peanuts. On the lower left, a small white bowl contains light brown liquid, and above it are two cans: one of Thai coconut milk and one small jar of Thai red curry paste. The colors are vibrant and the textures range from smooth to rough photo taken with an iphone --ar 4:5 --v 7

Preparing this Instant Pot Thai Chicken Soup Recipe is a breeze because the ingredients are straightforward yet packed full of flavor. Each item plays a vital role in layering taste, enhancing the texture, or adding a pop of color to the soup that makes it both delicious and beautiful.

1.5 lbs chicken breasts, boneless & skinless: Provides lean protein and tender chunks that soak up the rich broth perfectly.
5 large sweet potatoes, cubed with skin on: Adds natural sweetness and a creamy texture when cooked.
1 large onion, chopped: Offers aromatic depth and a subtle sweetness when softened.
14 oz full-fat coconut milk: Brings luscious creaminess and a tropical richness.
6 oz low sodium tomato paste: Adds umami and a slight tang to brighten the broth.
6 cups water or low sodium broth: The base liquid that marries all flavors together.
2 tbsp fish sauce: Imparts that unmistakable salty, savory kick essential to Thai cuisine.
1 tbsp maple syrup: Balances the spices with gentle sweetness.
1 tbsp red curry paste: Delivers aromatic heat and complex spices.
1/4 tsp salt: Enhances all other flavors without overpowering them.
3 kaffir lime leaves (optional): Adds a citrusy fragrance that elevates the aroma.
1 cup chopped peanuts: Introduces a crunchy texture contrast and nutty flavor.
Juice of 2 limes: Brings brightness and a refreshing tang to finish.
1 bunch cilantro, finely chopped: Adds fresh herbal notes that balance richness.
1–2 chopped bell peppers (optional): Provides crunch and vibrant color as a garnish.

How to Make Instant Pot Thai Chicken Soup Recipe

Step 1: Combine Ingredients in the Instant Pot

Start by placing the chicken breasts, sweet potatoes, chopped onion, coconut milk, tomato paste, water or broth, fish sauce, maple syrup, red curry paste, salt, and kaffir lime leaves directly into your 6 or 8 quart Instant Pot. No need to stir everything together, though it’s okay if you do. The ingredients will naturally meld during the cooking process to form a hearty, flavorful base for your soup.

Step 2: Pressure Cook the Soup

Seal the lid and set the pressure vent to sealing. Select the Pressure Cook setting on high for exactly 20 minutes. This step ensures your chicken becomes tender while the sweet potatoes soften just enough to add creaminess, blending beautifully with the fragrant broth.

Step 3: Natural and Quick Release

Once the cooking cycle finishes, let the Instant Pot sit undisturbed for 10 minutes to allow a natural release of pressure, which helps the soup settle and keeps the chicken juicy. Afterward, carefully turn the vent to venting to release any remaining steam quickly. Open the lid when safe to do so.

Step 4: Shred the Chicken

Remove the chicken breasts onto a plate and shred them thoroughly using two forks. This shredding creates tender pieces that will rejoin the soup, distributing protein evenly throughout each comforting spoonful.

Step 5: Puree the Soup

Using an immersion blender right inside the pot, puree the soup until smooth and creamy. This blend transforms the tender sweet potatoes and veggies into the luscious body that makes this recipe so satisfying and rich, all while keeping the flavors perfectly balanced.

Step 6: Final Ingredients and Stir

Return the shredded chicken to the pot along with the chopped peanuts, fresh lime juice, chopped cilantro, and optional bell peppers. Give everything a gentle stir to combine these fresh, crunchy, and tangy elements into the velvety soup base, waking up every bit of flavor before serving.

How to Serve Instant Pot Thai Chicken Soup Recipe

The image shows six photos arranged in two rows of three. The top left photo has a close-up of orange diced pieces in a silver pot. The top middle photo shows a silver pot with white and red ingredients mixed together with a slight creamy texture. The top right photo shows a thick orange soup or sauce being blended inside a silver pot with an immersion blender. The bottom left photo has shredded beige meat on a white plate with a fork on the side. The bottom middle photo shows a white plate filled with shredded chicken pieces. The bottom right photo has a wooden cutting board with three piles of chopped ingredients: beige nuts on the left, green herbs in the middle, and red peppers on the right, with sliced limes and a knife above. All photos have a white marbled background photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your bowl with extra lime wedges, a sprinkle of chopped peanuts, or fresh cilantro leaves. The garnishes not only brighten up the presentation but also add exciting textures and fresh flavors that complement the rich broth beautifully.

Side Dishes

This soup pairs wonderfully with simple sides like steamed jasmine rice or a crusty slice of bread to soak up every bit of the delicious broth. For an extra touch, serve with a light cucumber salad dressed in rice vinegar for cool contrast.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out mini pumpkins or in Asian-style bowls with chopsticks and a drizzle of extra coconut milk. You can also turn it into a vibrant noodle soup by adding rice noodles just before serving.

Make Ahead and Storage

Storing Leftovers

Keep any leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making the next day’s meal even better. Just give it a good stir before reheating.

Freezing

This Instant Pot Thai Chicken Soup Recipe freezes beautifully for up to 3 months. Freeze in meal-sized portions and thaw overnight in the refrigerator. Avoid freezing the peanuts to keep their crunch fresh when you reheat.

Reheating

Reheat gently on the stove over low heat to prevent curdling of the coconut milk and preserve the delicate flavors. Stir often and add a splash of water or broth if the soup thickens too much.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add a bit more richness and stay tender after pressure cooking, which some people prefer. Just adjust cooking time slightly if needed, though 20 minutes usually works well for both.

What if I don’t have kaffir lime leaves?

No worries! Kaffir lime leaves add a unique citrus aroma, but the soup will still taste delicious without them. You can substitute with a bit of lime zest or extra lime juice for brightness.

Is this soup spicy?

The red curry paste gives it a gentle warmth, but it’s not overwhelmingly spicy. You can always add more or less depending on your heat preference, or serve with a side of chili flakes for guests to customize.

Can I make this soup without an Instant Pot?

Definitely! You can prepare it on the stovetop by sautéing the onion first, then simmering all ingredients for about 30 to 40 minutes until the chicken and potatoes are tender. Slow cooker is another good option for a hands-off version.

How do I make this soup vegetarian?

Replace the chicken breasts with firm tofu or chickpeas, and swap fish sauce with soy sauce or tamari. The rich coconut and curry flavors will keep the soup satisfying and full of taste.

Final Thoughts

If you want an easy and soul-warming dinner that brings the authentic flavors of Thailand right to your table, I can’t recommend this Instant Pot Thai Chicken Soup Recipe enough. Its combination of creamy broth, tender chicken, and vibrant spices makes it a go-to meal you’ll want to make again and again. Give it a try—you’ll be hooked from the first spoonful!