Instant Pot® Thai Chicken Soup
Ingredients
- 4 carrots, peeled and cut into matchstick-thin strips (about 2 cups)
- 1 medium red bell pepper, cut into short thin strips (about 1 cup)
- 5 oz sliced shiitake mushrooms (about 2½ cups)
- 12 oz boneless, skinless chicken breast, cut in half horizontally
- 2 Tbsp Thai red curry paste or green curry paste
- 2 Tbsp sugar
- 4 cups chicken broth
- 1 can (14 oz) unsweetened coconut milk
- 2 Tbsp lime juice
- 1 Tbsp grated lime zest
- 2 Tbsp chopped cilantro
Instructions
- Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and broth into a 6-quart Instant Pot®.
- Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached—it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Sauté setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
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