Thai Red Curry Chicken & Rice Instant Pot Soup

This Instant Pot version of Thai soup with chicken, lime juice, Thai red curry and coconut milk mixed with basmati rice, is a soothing bowl of deliciousness.

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Thai Red Curry Chicken & Rice Instant Pot Soup

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 20 mins
Ready in
TOTAL TIME 30 mins


  • 6 cups chicken broth
  • 2 bags Success® Basmati
  • 1 can (14 oz) coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 lb chicken breast tenders
  • 2 tbsp lime juice
  • 4 green onions, thinly sliced


Instant (Pot) Success

Looking for another quick and delicious recipe to make in your Instant Pot? This is it! This Thai Red Curry Chicken & Rice Instant Pot Soup is simple enough to tackle in 3 easy steps, so you can make it for a quick weeknight dinner or weekly meal prep on the weekend. With this recipe, you’ll have enough food to feed your entire family or to keep you full throughout the week, in practically no time at all!

To save even more time preparing this dish, have all of your ingredients ready to go before starting. Then, all you need to do is toss everything in your pot and set the timer. To get ready, start by boiling the rice bags in the chicken broth for 10 minutes. Then, add in your other ingredients and raw chicken to cook for about 10 minutes. Lastly, toss in the finishing touches along with the rice and you’re good to go.

If you only have curry powder on hand, feel free to use that instead of the curry paste called for in the recipe. The flavor will be different but it will still be delicious. Add in 3 tablespoons to get a strong curry flavor. If you’re looking for a vegetarian or vegan option, use vegetable broth and tofu instead of chicken. Adjust the cook time to your choice of tofu or meatless substitute.

Other Meal Inspiration

If you’re looking for a more plant-based recipe, learn how to make this vegan meatloaf dish.

  • This quick and easy take on Thai soup with Success® Basmati Rice, is a satisfying, soothing meal that’s sure to comfort the whole family.

    Step 1

  • Add broth and rice bags to Instant Pot cooker. Set Instant Pot to Sauté setting over High heat; bring to a boil. Boil, uncovered, for 10 minutes. Remove bags with fork and set aside.

    Step 2

  • Add coconut milk, curry paste, soy sauce and brown sugar to Instant Pot. Turn off Sauté setting. Add chicken to pot. Cover and lock to seal. Set Instant Pot to Pressure Cook setting on High heat for about 10 minutes, or until chicken is very tender. Carefully, manually or naturally release pressure according to manufacturer’s instructions before removing lid.

    Step 3

  • Set Instant Pot back to Sauté setting over Medium heat. Remove chicken and shred with 2 forks; add to soup along with lime juice and green onions. Remove rice from bags and stir into soup. Simmer until rice is heated through.

    Recipe Tips

  • Thai red curry paste is medium-level spicy. If you prefer a spicier dish, use Thai green curry paste. For a milder dish, opt for yellow Thai curry paste.

    To prepare this soup on the stove, simply increase the amount of chicken broth to 8 cups and simmer the chicken for 15 minutes, to ensure it’s cooked through.