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Instant Pot Chicken Curry Soup

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 to 8
Calories: 540kcal

Ingredients

  • 2 lbs. bone-in chicken
  • 1 onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 2 Tbs. curry powder
  • 2 32 oz. boxes chicken broth
  • ½ cup long-grain white rice
  • 1 can coconut milk
  • ¼-½ cup cilantro chopped, optional for topping
  • 2-4 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: 540kcal | Carbohydrates: 20g | Protein: 28g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 148mg | Sodium: 266mg | Potassium: 629mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5285IU | Vitamin C: 7.4mg | Calcium: 52mg | Iron: 4mg