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Instant Pot Thai Coconut Chicken Soup

This creamy, cozy Thai coconut chicken soup is full of flavor and comes together fast in the Instant Pot. Perfect for busy nights, winter meals, or when you just need something comforting and yummy. The coconut milk makes it rich, the red curry paste adds a gentle kick, and it is a family favorite every time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Soup
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 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 adjust for spice preference
  • 1 teaspoon ginger fresh minced
  • 2 cloves garlic minced
  • 1 cup mushrooms sliced
  • 1 red bell pepper sliced
  • 1 onion small diced
  • 2 tablespoons fish sauce for milder taste
  • 2 soy sauce for milder taste
  • 1 lime Juice
  • cilantro for garnish Fresh

Method
 

  1. 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.
  2. Add chicken pieces and red curry paste. Stir to coat chicken evenly with the paste.
  3. Pour in coconut milk and chicken broth. Add mushrooms, bell pepper, and fish sauce. Stir gently so nothing sticks to the bottom.
  4. Seal the Instant Pot lid and cook on high pressure for 10 minutes. Quick-release carefully when done.
  5. Add lime juice, taste, and adjust seasoning with extra fish sauce or salt if needed.
  6. 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.