InstantPot Thai Chicken Soup…creamy, mildly spicy, rich, and full of all the flavors you’d expect from Thai food…and, its all made in the InstantPot!
This weekend we attended our friend’s annual soup party…they invite their friends, and we bring the food and it is so much fun! Each family in attendance brings either a slow cooker full of their favorite soup, fresh made bread or a dessert. The soup and the bread are both judged by the guests and winners are announced.
Out of 16 soups, this soup earned 2nd place…right behind loaded bake potato soup. It was tasty and full of cream, cheese and the secret weapon, BACON! 🙂
This Thai Chicken Soup is dairy free, gluten free, soy free and full of healthy chicken and veggies…and it still took 2nd place! I’d say that is a WIN!
Another win…this soup is completely made in the InstantPot! It’s fast, its easy, and its satisfying…and, for those of you doing a January Whole30, it’s also Whole30 compliant!
Best InstantPot Thai Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
Ingredients
6 cups Chicken Bone Broth
2 cans Full Fat Coconut Milk
¼ cup Creamy Peanut Butter
1 jar Thai Kitchen Red Curry Paste
2 tablespoons Red Boat Fish Sauce
6 tablespoons Coconut Aminos
3 tablespoons Coconut Sugar
4 cloves Garlic, minced
2 tablespoons Ginger, minced
4 Green Onions, sliced thin
1 Red Pepper, diced
2 cups Broccoli Florets
1 Carrot, sliced
1 cup Mushrooms, chopped
¼ medium Red Onion, thinly sliced
2 cups Shredded Cooked Chicken
¼ cup Basil, chopped
Instructions
- Place bone broth, coconut milk, peanut butter, red curry paste, fish sauce, coconut aminos, coconut sugar, garlic and ginger in the InstantPot.
- Cook on manual for 15 minutes.
- Release the pressure and stir.
- Add in the remaining ingredients, except chicken, and basil.
- Cook on manual for 3 minutes.
- Release pressure and add in chicken and basil and serve.
Please comment and let me know if you made the Best InstantPot Thai Chicken Soup! If you post on Social Media, please tag me! I always enjoy your pictures!
By the way, if you are looking for another amazing soup, try out my Whole30 Manhattan Clam Chowder…you’ll be glad you did!❤️
Blessings,
I love thai chicken soup! It’s looks delicious.
I will try to make this instant pot thai chicken soup! Thanks for the tips.
Hi Diane!
I am finally making this! I was wondering if there was a reason you use pre-cooked chicken. I was thinking of using raw frozen chicken breasts instead and wanted your advice as to whether you think I can throw them in with the initial 5 min cook time to make the broth. Thanks in advance!
Xoxo, Karen
Hi Karen! I only did that to keep it tender and it was what I had on hand. You could totally Twitter doing that. I would keep them whole and then shred them once cooked. 😊
So – I tried it with frozen chicken breasts! I put them in with the first pressure, then shredded and put them back. I skipped the second pressure with the veggies because we needed to go to night church and I didn’t want the pot to stay on warm and get the veggies soggy! I simply added all the veggies in while the soup was hot, transferred to a regular soup pot and put it in fridge outside. The next day, I just warmed on the stove for a few minutes, and that was enough to cook the veggies perfectly. I served it to guests on NY day for lunch, and everyone raved. Thanks for sharing this!
That sounds great! Next time I don’t have cooked chicken on hand I will totally do this! Thanks for the feedback! So glad you all enjoyed it! It’s one of my favorites! ❤️