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

Servings SERVES 6
Ready in TOTAL TIME 25 mins


  • 6 cups sodium-reduced 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


  • This quick and easy take on Thai flavored soup with Success® Basmati Rice is a soothing bowl of warm deliciousness.

    Step 1

  • 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.

    Step 2

  • 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.

    Step 3

  • 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.

Instant (Pot) Success

Add another quick and delicious recipe to the long list of things you can make in your Instant Pot. This Red Curry Chicken and Rice 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. In no time at all you have enough food to feed your entire family or to keep you full throughout the week.

To save even more time preparing this dish, have all of your ingredients ready to go before starting so all you need to do is toss them in your pot and set the timer. First, boil the rice bags in the chicken broth for 10 minutes, second, add in your ingredients and raw chicken to cook for about 15 minutes, lastly, toss in the finishing touches, rice and you’re good to go.

If you only have curry powder on hand, feel free to use that but make sure to add in 3 tablespoons to get that same 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.

Recipe Tips

Alternatively, use green or yellow Thai curry paste if preferred.

To prepare on the stove or range top: Increase chicken broth to 8 cups and simmer chicken 15 minutes.