Instant Pot Red Curry Chicken and Rice Soup

This quick and easy take on a Thai soup is a soothing bowl of deliciousness.

Prep Time:

5 minutes

Total Time:

25 minutes

Serves:

6

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Ingredients

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Basmati Rice

Instructions

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  • Add broth and rice bags to bowl of Instant Pot cooker; bring to boil on SAUTE function set to high heat; boil uncovered, for 10 minutes. Remove bags with fork and set aside.

  • Stir coconut milk, curry paste, soy sauce, and brown sugar into boiling broth. Turn off SAUTE function. Add chicken. Cover and lock to seal. Set Instant Pot to PRESSURE COOK function on high setting for about 10 minutes or until chicken is very tender. Carefully manually or naturally release pressure according to manufacturer’s instructions before removing lid.

  • Set Instant Pot back to SAUTE function set on 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

Alternatively, use green or yellow Thai curry paste if preferred. To prepare on the range top: Increase chicken broth to 8 cups and simmer chicken 15 minutes.

Tags

Lunch
Quick and Easy
Indian
16-30 Minutes
Soup/Stew
Basmati Rice
Chicken/Turkey
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