Description
This Instant Pot Coconut Chicken Curry Soup is a flavorful and comforting dish combining tender chicken, vibrant vegetables, and a rich, creamy coconut curry broth. Perfect for a quick and easy meal, it utilizes the pressure cooker to infuse spices and flavors deeply while maintaining a balanced, slightly sweet curry profile with hints of garlic, basil, and soy sauce.
Ingredients
Scale
Broth and Base
- 30 ounces chicken broth
- 1/2 cup red curry paste
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic salt
- 1 teaspoon sweet basil
- 1 tablespoon minced garlic
- 14 ounces coconut milk
Vegetables
- 1 large sweet onion, chopped
- 4 stems celery, washed and sliced
- 2 cups shredded carrots
- 1 red bell pepper, washed and chopped
- 1 yellow bell pepper, washed and chopped
Protein and Add-ins
- 3 cups rotisserie chicken, shredded or chopped
- 1/2 cup garbanzo beans
- 2 cups cooked rice
Instructions
- Combine broth and curry paste: In the Instant Pot, add the chicken broth, red curry paste, brown sugar, and soy sauce.
- Sauté to blend flavors: Turn on the Saute setting and heat just until the curry paste and brown sugar are melted and blended thoroughly into the broth.
- Add vegetables and chicken: Turn off the Saute setting, then add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and cooked rice to the pot.
- Mix ingredients and add water: Stir all together until well blended. Add enough water to cover all ingredients fully.
- Seal the Instant Pot: Place the lid on the Instant Pot and ensure the pressure valve is set to ‘SEALING’.
- Pressure cook: Press the MANUAL button and set the cooking time to 6 minutes.
- Release pressure: Allow the pressure to build and then release naturally for 5 minutes. After that, quick release the remaining pressure by turning the valve to ‘VENTING’ until all steam is released and the float valve drops down.
- Open and stir: Open the lid carefully, then stir the soup to blend and allow it to cool slightly.
- Add coconut milk: Stir in the coconut milk thoroughly to create a creamy texture.
- Serve and garnish: Serve the soup in bowls and sprinkle chopped parsley on top for garnish. Enjoy your flavorful coconut chicken curry soup!
Notes
- Adjust the amount of red curry paste depending on your preferred spice level.
- If you don’t have garbanzo beans, white beans or kidney beans can be substituted.
- For a thicker soup, reduce the amount of added water.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Using rotisserie chicken saves time, but cooked chicken breast or thighs can be used instead.
