Description
Instant Pot Coconut Chicken Curry Soup is a soul-soothing dish that combines tender chicken, creamy coconut milk, and vibrant spices into a delightful one-pot meal. Perfect for busy weeknights or cozy gatherings, this flavorful soup comes together in just 30 minutes. Top it with fresh cilantro and a squeeze of lime for a burst of flavor and serve alongside rice or crusty bread to soak up every drop.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 cup bell peppers, sliced
- 2 cups spinach
- 2 tbsp low-sodium soy sauce or tamari
Instructions
- Prep the ingredients by chopping vegetables into bite-sized pieces.
- Set your Instant Pot to sauté mode and heat oil. Add garlic and ginger; sauté until fragrant (1–2 minutes).
- Add chicken thighs and brown slightly for enhanced flavor.
- Stir in red curry paste until well combined with the chicken.
- Pour in the coconut milk and vegetable broth; mix well.
- Add bell peppers and spinach; stir gently.
- Secure the lid, set to high pressure for 10 minutes, then allow a natural release for another 10 minutes before opening.
- Serve hot with lime wedges and cilantro on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg