Unleash the power of your Instant Pot with our mouthwatering Coconut Chicken Soup, bursting with Thai flavors! Imagine a creamy, rich, and aromatic soup that takes only 35 minutes from prep to table. Say goodbye to takeout and hello to this irresistible dish, perfect for cozy dinners or warming up on chilly days. Intrigued? Read on to discover the magic of this Instant Pot Coconut Chicken Soup!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can coconut milk
- 3 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, sliced
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Dice the chicken breast into bite-sized pieces, chop the onion, mince the garlic, grate the ginger, and slice the bell pepper. Set these aside.
- Turn on the Instant Pot and select the 'Sauté' function. Allow it to heat up for a couple of minutes.
- Once the Instant Pot is hot, add a splash of oil (optional) and sauté the chopped onion for about 2-3 minutes, or until it becomes translucent.
- Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute until fragrant.
- Next, add the diced chicken breast to the pot. Season with salt and pepper to taste. Sauté the chicken for about 5 minutes, stirring occasionally, until it is lightly browned on all sides.
- Pour in the chicken broth and coconut milk, stirring to combine. Make sure to scrape any browned bits off the bottom of the pot to prevent a burn warning.
- Add the sliced bell pepper and lime juice to the pot, mixing everything together well.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and stir the soup gently. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
- Serve the soup hot, garnished with fresh basil on top. Enjoy your delicious Instant Pot Coconut Chicken Soup!
Tips
- Having everything ready before cooking ensures a smooth process and prevents mistakes. Dice the chicken, chop the onion, and slice the bell pepper for quick and efficient cooking. Sautéing the onion, garlic, and ginger releases their flavors and creates a depth of taste in the soup. If you have an Instant Pot, this step is even easier and helps prevent the burn warning. Taste the soup before serving and adjust the seasoning if necessary. You might prefer more lime juice, salt, or pepper to suit your taste buds. Don't underestimate the power of fresh herbs! Garnishing with basil adds a pop of color and a burst of freshness, elevating the overall flavor profile of the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 30g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
