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Instant Pot Thai Chicken Soup
Instant Pot Thai Chicken Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Flavorful Thai chicken soup with vegetables and mushrooms, made quick and easy in the Instant Pot.
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
Instructions:
  • Combine the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth in a 6-quart Instant Pot®.
  • Secure the lid and seal the pressure release valve. Pressure cook on High for 4 minutes until done. Cancel and quickly release the pressure.
  • Take out the chicken from the pot, swirl in the creamy coconut milk, and shred the chicken before putting it back in. Switch to the Saute mode to heat for 2 minutes until it's piping hot. Just before serving, add in the tangy lime juice and zest, then top it off with fresh cilantro before serving.

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