-
4 carrots, peeled and cut into matchstick-size pieces
-
1 medium red bell pepper, cut into short thin strips
-
2 ½ 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
Instant Pot Thai Chicken Soup
Our recipe for Instant Pot Thai Chicken Soup delivers authentic flavor with a rich base of Swanson Chicken Broth and ingredients easy to find at the grocery store. The best part — you can have it on the table in only 50 minutes.
| Prep Time: 20 mins |
| Cook Time: 30 mins |
| Servings: 6 |
| Total Time: 50 mins |
Ingredients
Ingredients List
Directions
Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
Cook's Note:
We developed this recipe using Thai Kitchen® red curry paste. Please note, though, that the blend of spices in the paste varies by brand, so different brands can have different heat levels. You might want to adjust the amount of curry paste in this recipe to factor in the brand's heat level and to fit your own preferences. You can also use green curry paste.
Nutrition Facts (per serving)
Nutrition Facts
| 266 | Calories |
| 18g | Fat |
| 17g | Carbs |
| 19g | Protein |