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.
(10 votes, average: 3.80 out of 5)
Ingredients
- 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
Instructions
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.
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