Thai Chicken Soup


  • 4 carrots
  • 1 medium red bell pepper
  • 5 oz sliced shiitake mushrooms
  • 12 oz boneless, skinless chicken breasts
  • 2 tbsp Thai red curry paste
  • 2 tbsp sugar
  • 4 cups Swanson® Chicken Broth
  • 1 can unsweetened coconut milk
  • 2 tbsp lime juice
  • 1 tbsp grated lime zest
  • 2 tbsp chopped cilantro
  • Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar and broth into a 6 quart Instant Pot®.
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
Previous Next