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Instant Pot Coconut Curry Chicken Noodle Soup

An easy and delicious Thai recipe for coconut curry chicken noodle soup made in the Instant Pot.
Prep Time15 mins
Course: Soup
Cuisine: Thai
Keyword: chicken, coconut milk, instant pot, soup
Servings: 4 servings
Author: Taylor


  • 2 tbsp olive oil
  • 1 white onion diced
  • 1 red bell pepper seeds and stem removed, diced
  • 1 tbsp minced ginger
  • 4 cloves garlic, minced
  • 2 tbsp 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


  • 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!