If you are looking for the best soup recipes ever, this Instant Pot Thai Coconut Chicken Soup might just be it. I make this all the time when I need a warm cozy meal that is fast, comforting, and my whole family actually eats. Its creamy coconut flavor with a little kick of spice makes it way better than any boring chicken soup I ever tried.
This is one of those chicken soup instant pot recipes that comes together so fast. It is an easy instant pot soup that only takes a few minutes of prep, and the Instant Pot does all the work. I have tried a ton of instapot chicken soup recipes, but this one is my favorite because it is creamy, flavorful, and perfect for winter soups and stews when everyone wants something warm and yummy.
Ingredients You Will Need
- 1 pound chicken breast or thighs, cut into bite size pieces
- 1 can coconut milk (13.5 oz)
- 2 cups chicken broth
- 2 tablespoons red curry paste (less or more depending how spicy you like it)
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2 tablespoons fish sauce (or soy sauce if you prefer)
- Juice of 1 lime
- Fresh cilantro for garnish
Step by Step Instructions
Step 1: Sauté the aromatics
Set your Instant Pot to sauté. Add a little oil and toss in the garlic, ginger, and onion. Cook for about 2 minutes until the onion starts to look soft.
Step 2: Add chicken and curry paste
Add the chicken pieces and red curry paste to the pot. Stir it all around so the chicken gets coated in that delicious red paste. It looks a little messy but that is normal.
Step 3: Add liquids and veggies
Pour in the coconut milk and chicken broth. Add the mushrooms and bell pepper. Sprinkle in the fish sauce. Give everything a gentle stir so nothing sticks to the bottom. It already looks so creamy and pretty.
Step 4: Pressure cook
Seal the Instant Pot lid and set it to high pressure for 10 minutes. Quick-release carefully when the timer beeps.
Step 5: Finish it off
Squeeze in the lime juice. Taste and add more salt or fish sauce if it needs it. Stir gently. The flavors are bright, creamy, and so comforting.
Step 6: Serve and garnish
Ladle the soup into bowls and sprinkle fresh cilantro on top.
Meal Prep Tips
Making this soup ahead of time is a lifesaver on busy nights. A little prep in advance makes dinner super easy, and you get all the flavor without the stress.
- Chop all your veggies and store them in airtight containers in the fridge so they are ready to toss in.
- Cut chicken into bite-size pieces and keep it in the fridge until you are ready to cook.
- Measure out spices, curry paste, and other aromatics in small bowls or containers so everything goes in the Instant Pot fast.
- If you like noodles or rice in your soup, cook them ahead and store separately to add just before serving.
Storage Tips
This soup keeps really well and even tastes better the next day when the flavors have had time to mingle. Proper storage makes it easy to enjoy all week.
- Store leftover soup in airtight containers in the fridge for up to 3 days.
- Freeze in individual portions for up to 2 months. Make sure to leave a little space at the top of the container because the soup will expand as it freezes.
- Reheat gently on the stove or in the microwave. If it is too thick, add a splash of broth or water to get the creamy texture back.
- Add fresh lime juice or cilantro after reheating to brighten the flavors before serving.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work great and stay extra juicy. I often use thighs because the kids love how tender they get, and it adds more flavor to the soup.
Can I make this soup spicy or mild?
Absolutely. You can adjust the amount of red curry paste. I usually start with a little less for the kids and add more at the end if adults want extra heat.
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep. You can chop veggies, cut chicken, and even measure spices ahead. It comes together fast when you are ready to cook.
Can I freeze leftovers?
Yes. Store the soup in airtight containers in the freezer for up to 2 months. Just leave a little space at the top because it expands when frozen. Reheat gently on the stove or microwave, and add a splash of broth if it is too thick.
Can I add noodles or rice?
Yes, cooked rice or noodles can be added before serving. I usually keep them separate if I am meal prepping so they do not get too soft in the fridge or freezer.
Instant Pot Thai Coconut Chicken Soup Recipe Card
Instant Pot Thai Coconut Chicken Soup
Ingredients
Method
- Set your Instant Pot to sauté. Add a little oil and cook garlic, ginger, and onion for about 2 minutes until onions look soft and smell amazing.
- Add chicken pieces and red curry paste. Stir to coat chicken evenly with the paste.
- Pour in coconut milk and chicken broth. Add mushrooms, bell pepper, and fish sauce. Stir gently so nothing sticks to the bottom.
- Seal the Instant Pot lid and cook on high pressure for 10 minutes. Quick-release carefully when done.
- Add lime juice, taste, and adjust seasoning with extra fish sauce or salt if needed.
- Ladle into bowls and garnish with fresh cilantro. Optionally, sprinkle chili flakes for extra heat.
Notes
Tips
- Add more coconut milk at the end for an extra creamy soup.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat gently and add a splash of broth if it becomes too thick.
- Pre-chop veggies and measure spices ahead for easy weeknight cooking.
Variations
- Use chicken thighs for a juicier, more flavorful soup.
- Add cooked rice or rice noodles to make it more filling.
- Swap mushrooms for other vegetables like zucchini or carrots.
- Adjust curry paste for mild or spicy versions depending on family taste.
Making this Instant Pot Thai Coconut Chicken Soup has quickly become one of my go-to meals. It really is one of the best soup recipes ever because it is creamy, flavorful, and comes together so fast. I love that it is an easy instant pot soup that does not make a huge mess but still tastes like it took hours to make.
If you are looking for chicken soup instant pot ideas or browsing chicken soup recipes instant pot style, this one hits all the right notes. I make it for weeknight dinners, for busy mornings, or just when I want something comforting and cozy. It is one of those instapot chicken soup recipes that feels special but is really simple.
I also love that it is a perfect example of instapot soup recipes and instant pot soups and stews that you can throw together in one pot. It is a great choice for soup ideas for dinner, especially on chilly nights when winter soups and stews are calling your name. The flavors are rich, the coconut milk makes it creamy, and it is truly one of those yummy soup recipes my whole family always asks for again and again.
If you want a one pot soup recipe that is quick, comforting, and always hits the spot, this instant pot chicken soup recipe is exactly that. You get all the flavor, all the comfort, and almost no stress while making it.
