4-6 servingsasianAsian Flavors

Slow Cooked Thai Chicken Soup

By Instant Pot Culinary Team

4-6 servings

more than 2 hours

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Total Time: more than 2 hours

Cooking Technique: Slow Cook

Cuisine: Asian Flavors, Thai

Yield: 4-6 servings

Ingredients

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

INSTRUCTIONS

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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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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