Instant Pot Coconut Chicken Curry Soup Recipe

If you’re craving a soul-warming bowl that’s vibrant, cozy, and packed with flavor, the Instant Pot Coconut Chicken Curry Soup Recipe is your new go-to dinner. This dish perfectly balances creamy coconut milk with the boldness of red curry, tender chicken, and fresh vegetables all simmered quickly in the Instant Pot, making it a delightful, fuss-free meal that feels both exotic and comforting at the same time.

Ingredients You’ll Need

Each ingredient in this Instant Pot Coconut Chicken Curry Soup Recipe plays a crucial role in layering flavor, adding texture, or bringing that beautiful pop of color that makes the soup as inviting to look at as it is to eat.

• 30 ounces chicken broth: The savory base that infuses the soup with rich depth and warms every spoonful.
• 1/2 cup red curry paste: This spice-packed paste brings a vibrant kick and authentic curry flavor.
• 1/4 cup brown sugar: Adds a subtle sweetness that balances the heat perfectly.
• 2 Tablespoons soy sauce: For an umami boost that rounds out the broth.
• 1 teaspoon garlic salt: A quick way to layer in garlic flavor with a touch of saltiness.
• 1 teaspoon sweet basil: Offers a fragrant herbal lift to brighten the soup.
• 1 Tablespoon minced garlic: Fresh garlic aroma and a punch of flavor.
• 1 large sweet onion (chopped): Adds natural sweetness and texture.
• 4 stems celery (washed and sliced): Provides crunch and a fresh, slightly bitter contrast.
• 2 cups shredded carrots: Sweetness and a lovely pop of orange color.
• 1 red pepper (washed and chopped): Adds sweetness and beautiful redness.
• 1 yellow pepper (washed and chopped): Brings a sunny color and mild flavor.
• 3 cups rotisserie chicken (shredded or chopped): Tender protein that soaks up the curry goodness.
• 1/2 cup garbanzo beans: For extra heartiness and a creamy bite.
• 2 cups cooked rice: A comforting starch that makes the soup filling.
• 1 can (14 ounces) coconut milk: The luscious, creamy finish that softens spices and ties everything together.

How to Make Instant Pot Coconut Chicken Curry Soup Recipe

Step 1: Build the Flavorful Broth

Begin by pouring chicken broth into your Instant Pot, then add red curry paste, brown sugar, and soy sauce. These ingredients form the bold, spicy, and slightly sweet backbone of the soup that will warm you up from the inside out.

Step 2: Bring It All Together

Set the Instant Pot to the Saute function. Heat the broth mixture just until the curry paste and brown sugar dissolve completely, melding those dynamic flavors before adding the rest of the ingredients.

Step 3: Add the Fresh Veggies and Chicken

Turn off the Saute setting, then toss in minced garlic, chopped onion, celery, shredded carrots, red and yellow peppers, shredded rotisserie chicken, garbanzo beans, and cooked rice. Stir well to combine every vibrant piece.

Step 4: Adjust the Liquid

Add enough water to the pot so all the ingredients are covered. This helps everything cook evenly and results in the perfect soup consistency without being too thick or too thin.

Step 5: Seal and Pressure Cook

Place the lid on your Instant Pot and set the pressure valve to seal. Press the Manual button and set the cooking time to 6 minutes. The Instant Pot will quickly build pressure and begin cooking all those incredible flavors together.

Step 6: Let It Release Naturally, Then Quick Release

Once cooking finishes, let the pressure release naturally for 5 minutes—this helps everything finish cooking gently. After that, carefully turn the valve to venting for a quick release until the float valve drops completely.

Step 7: Stir and Cool Slightly

Open the lid and give the soup a good stir. This step helps distribute the cooked ingredients evenly and lets the soup cool just enough for the next crucial step.

Step 8: Finish with Creamy Coconut Milk

Add the luscious coconut milk and stir well until the soup turns gloriously creamy with a hint of tropical sweetness that balances the curry heat beautifully.

Step 9: Serve and Enjoy

Ladle your Instant Pot Coconut Chicken Curry Soup Recipe into bowls and get ready to savor every spoonful. A sprinkle of parsley on top adds a fresh pop of green and a touch of herbal brightness to finish.

How to Serve Instant Pot Coconut Chicken Curry Soup Recipe

Garnishes

Fresh parsley or cilantro sprinkled on top brings a fragrant brightness that complements the rich curry flavors perfectly. A squeeze of lime juice or a dollop of yogurt also adds a refreshing, tangy contrast that brightens the whole bowl.

Side Dishes

Pair this soup with simple sides like warm naan bread or crusty baguette slices to soak up every drop. A crisp cucumber salad or lightly steamed greens also offer a cool, crunchy balance to the warm, spicy curry soup.

Creative Ways to Present

Try serving the soup in coconut bowls for a fun, themed presentation that enhances the tropical vibe. You can also garnish with toasted coconut flakes or crushed peanuts for added texture and a playful twist.

Make Ahead and Storage

Storing Leftovers

This Instant Pot Coconut Chicken Curry Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and make reheating a breeze for quick lunches or dinners.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. Coconut milk soups freeze well, but you might want to stir the soup thoroughly after thawing to reincorporate any separation before reheating.

Reheating

Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through. Adding a splash of water or broth can help loosen the soup if it thickened during storage.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! If using fresh chicken, you can add raw chicken pieces directly to the Instant Pot and cook them along with the rest of the ingredients. Just make sure they are cut into bite-sized pieces so they cook thoroughly during pressure cooking.

Is this soup very spicy?

The spice level mostly comes from the red curry paste, which can vary by brand. If you prefer mild, start with less curry paste and add more after tasting once the soup is cooked.

Can I make this recipe vegan or vegetarian?

Definitely! Swap the chicken broth for vegetable broth and omit the chicken. Add extra beans or tofu for protein, and you’ll have a delicious plant-based version that’s just as flavorful.

What type of rice works best in this soup?

Cooked white or brown rice works perfectly. Brown rice adds a nuttier flavor and heartier texture, while white rice gives a softer, more neutral base that lets the curry shine.

Can I prepare this soup without an Instant Pot?

Yes, you can make it on the stovetop! Simmer the broth and curry paste mixture first, then add the veggies, chicken, rice, and beans. Cook gently until flavors meld and ingredients are tender, finishing with coconut milk at the end.

Final Thoughts

This Instant Pot Coconut Chicken Curry Soup Recipe is pure comfort in a bowl, blending exotic flavors with hearty ingredients for a meal that’s both quick and deeply satisfying. I can’t wait for you to try it—this soup is sure to become a family favorite you’ll come back to again and again.

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