Slow Cooked Thai Chicken Soup


  • 16 oz coconut milk
  • 3 cups chicken stock
  • 4 oz Thai red curry paste
  • 2 tbsp fish sauce
  • 5 tbsp soy sauce
  • 2 tbsp brown sugar
  • 3 garlic cloves
  • 1 tsp fresh ginger
  • 1 tsp red chili flakes
  • 2 lbs boneless, skinless chicken breast
  • 1 yellow onion
  • 1 large carrot
  • 1 red bell pepper
  • 1 broccoli
  • salt
  • black pepper
  • 3 tbsp fresh lime juice
  • 4 tbsp chopped cilantro
  • crushed peanuts
  • Pour coconut milk, chicken stock, Thai red curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red chili flakes into the inner pot and whisk until well combined.
  • Add the chicken breast and vegetables making sure the chicken is fully covered. If needed add more chicken stock.
  • Select SLOW COOK-Custom-High and set the time for 9 hours, press START.
  • Close the Pressure Cooking Lid on the Instant Pot and set to pressure release to VENT.
  • When the time is done, remove the chicken breast and cut it in chunks and stir back into the inner pot. Adjust the seasoning with salt and pepper.
  • Serve with rice or noodles if desired.
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