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Instant Pot Thai Chicken Soup Recipe

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4 from 75 reviews

A flavorful and comforting Instant Pot Thai Chicken Soup combining tender chicken breasts, sweet potatoes, coconut milk, and a blend of Thai spices. This soup is easy to prepare and perfect for a cozy meal, featuring a balance of sweetness, acidity, and spice, garnished with fresh cilantro, lime, and crunchy peanuts.

  • Total Time: 50 minutes
  • Yield: 6-8 servings

Ingredients

Main 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)

Garnishes

  • 1 cup chopped peanuts
  • Juice of 2 limes
  • 1 bunch cilantro, finely chopped
  • 1-2 bell peppers, chopped (optional, for garnish and crunch)

Instructions

  1. Prepare Ingredients in Instant Pot: In a 6 or 8 quart Instant Pot, add chicken breasts, cubed sweet potatoes, chopped onion, coconut milk, tomato paste, water or broth, fish sauce, maple syrup, red curry paste, salt, and kaffir lime leaves. No need to stir, but if you accidentally do, it’s fine.
  2. Pressure Cook: Close the lid, secure the pressure vent to sealing position, and select Pressure Cook on High for 20 minutes.
  3. Release Pressure: When cooking completes, allow the Instant Pot to sit undisturbed for 10 minutes, then carefully perform a quick release by turning the valve to venting before opening the lid.
  4. Shred Chicken: Remove the chicken breasts and place them on a plate. Shred the chicken using two forks until finely pulled apart.
  5. Puree Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth.
  6. Finish Soup: Return the shredded chicken to the pot. Add chopped peanuts, fresh lime juice, chopped cilantro, and optional chopped bell peppers. Stir well to combine and heat through.
  7. Serve: Ladle the soup into bowls and serve warm, garnished as desired.

Notes

  • Store leftover soup refrigerated in an airtight container for up to 5 days.
  • Freeze soup for up to 3 months. Thaw overnight in the refrigerator and reheat by simmering on low.
  • To make this soup in a slow cooker, cook on Low for 6-8 hours or on High for 3-4 hours.
  • Stovetop cooking alternative: sauté onions first, then simmer all ingredients for 30-40 minutes until cooked through.
  • For a 3 quart Instant Pot, halve the ingredients but keep the same cooking time.
  • Freezer meal tip: For Instant Pot freeze uncooked ingredients (except water/broth, peanuts, lime, and cilantro) in a gallon-size ziplock bag. Cook from frozen on High for 20 minutes, allow 10-minute natural pressure release, then quick release.
  • Slow cooker freezer meal: thaw frozen ingredients in the fridge for 24 hours before cooking on Low for 6 hours or on High for 3 hours.
  • After cooking and shredding, puree soup with immersion blender and add garnishes before serving.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes pressure cook + 10 minutes natural release + 5 minutes finishing
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://flavorhug.com/instant-pot-thai-chicken-soup-recipe/