Instant Pot Coconut Curry Chicken Noodle Soup
An easy and delicious Thai recipe for coconut curry chicken noodle soup made in the Instant Pot.
Servings: 4 servings
Calories: 936kcal
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 red bell pepper seeds and stem removed, diced
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 2 tablespoon fish sauce
- 4 ounces jar red Thai curry paste
- 1.5-2 lbs boneless skinless chicken breasts
- 32 ounces chicken broth
- 27 ounces full fat coconut milk (2 13.5 ounce cans)
- 3 cups chopped broccoli
- 8 ounces thin rice noodles
- cilantro, lime wedge, chopped peanuts for topping
Instructions
- Set the Instant Pot to the brown/saute setting.
- Add the olive oil, onion, and red bell pepper.
- Cook until slightly softened, about 4-5 minutes.
- Add the garlic and ginger and cook another minute.
- Add the fish sauce, red Thai curry paste, chicken breasts, chicken broth, and coconut milk, and stir well to combine.
- Place the lid on the Instant Pot and seal the pressure valve.
- Cook on HIGH for 12 minutes for fresh chicken breasts and 15 minutes for frozen chicken.
- Release the pressure valve. Remove the chicken from the Instant Pot and shred into bite-sized pieces.
- Add the chicken back to the soup, along with the broccoli.
- Turn on the brown/saute function again, and cook until the broccoli is softened, about 5 minutes.
- Add the noodles and cook another minute or two, until softened.
- Serve topped with cilantro, lime, and chopped peanuts. Enjoy!
Nutrition
Calories: 936kcal | Carbohydrates: 66g | Protein: 47g | Fat: 55g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 1899mg | Potassium: 1465mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5865IU | Vitamin C: 106mg | Calcium: 151mg | Iron: 9mg