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Instant Pot Thai Chicken Curry Soup

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3 to 4
Calories: 587kcal

Ingredients

  • 1 lb. bone-in chicken
  • ½ onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 Tbs. curry powder
  • 32 oz. box chicken broth
  • ¼ cup long-grain white rice
  • ½ can coconut milk
  • 2-4 Tbs. cilantro chopped, optional for topping
  • 1-2 Tbs. sriracha sauce optional for topping

Instructions

  • Add all ingredients, except rice and coconut milk, to the pressure cooker pot.
  • Set for 30 minutes cook time.
  • Do a quick pressure release.
  • Remove chicken and shred.
  • Return chicken to pot along with rice and coconut milk.
  • Cook on sauté setting for 20-30 minutes until rice is tender.
  • Serve with chopped cilantro and Sriracha sauce.

Nutrition

Calories: 587kcal | Carbohydrates: 25g | Protein: 29g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 148mg | Sodium: 1381mg | Potassium: 933mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6950IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 3.5mg