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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easiest Best Instant Pot Thai Chicken Soup

8.0

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

¼ tsp salt

3 kaffir lime leaves (optional)

1 cup peanuts (chopped)

2 limes (juice of)

1 bunch cilantro (finely chopped)

2 bell peppers (chopped, for garnish and crunch (optional))

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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 60 weeks ago

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