Instant Pot Thai Chicken Soup
Easy and creamy Instant Pot Thai Chicken Soup with coconut milk, peanuts, cilantro, lime and full of hidden veggies. Make on the stove, slow cooker or turn into a freezer meal.
Servings: 8
Calories: 481kcal
Ingredients
- 1.5 lbs 3 large chicken breasts, boneless & skinless
- 5 large 2 lbs sweet potatoes, skin on & cubed
- 1 large onion chopped
- 14 oz can coconut milk full fat
- 6 oz can tomato paste low sodium
- 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 peanuts chopped
- 2 limes juice of
- 1 bunch cilantro finely chopped
- 1-2 bell peppers chopped, for garnish and crunch (optional)
Instructions
- In 6 or 8 quart Instant Pot, add chicken, sweet potatoes, onion, coconut milk, tomato paste, water, fish sauce, maple syrup, red curry paste, salt and kaffir lime leaves. No need to stir but if you did by accident - it is fine.
- Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
- After Instant Pot has finished cooking, let Instant Pot sit for 10 minutes and then release remaining pressure using Quick Release method by turning valve to Venting and open the lid.
- Remove chicken onto a plate and shred with 2 forks.
- Using an immersion blender, puree soup right inside the pot.
- Return chicken back to the pot along with peanuts, lime juice, cilantro and bell peppers (optional).
- Stir and serve warm.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: For up to 3 months. Thaw overnight in the fridge and simmer on low to reheat.
- To make this soup in a slow cooker, cook on Low for 6-8 hours or on High for 3-4 hours.
- To cook on the stove, saute onion first. Then simmer everything for about 30-40 minutes.
- For 3 quart Instant Pot, cut ingredients in half but keep same cooking time.
- Instant Pot: Add all ingredients in the order listed in the recipe minus water (broth), peanuts, lime and cilantro. I recommend to swoosh sweet potatoes with chicken around to separate chicken breasts so they don't cook in a frozen blob. Freeze uncooked in a gallon size Ziploc bag. Cook from frozen on High pressure for 20 minutes, wait 10 minutes and do Quick Release.
- Slow Cooker: Same freezing instructions as for Instant Pot above. After thaw in the fridge for 24 hours before cooking. Cook on Low for 6 hours or on High for 3 hours.
- After cooking: Remove chicken and shred with 2 forks. Using an immersion blender, puree soup right inside the pot. Return chicken back to the pot along with peanuts, lime juice, cilantro and bell peppers (optional). Stir and serve hot.
Nutrition
Serving: 1.5cup | Calories: 481kcal | Carbohydrates: 44g | Protein: 27g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 625mg | Fiber: 9g | Sugar: 13g