Thai Red Curry Chicken & Rice Instant Pot Soup
A comforting and easy Thai Red Curry Chicken & Rice Instant Pot Soup that the whole family will enjoy.
Equipment
- Instant Pot
Ingredients
- 6 cups chicken broth
- 2 bags Success® Basmati
- 1 can (14 oz) coconut milk
- 2 tablespoon Thai red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 lb chicken breast tenders
- 2 tablespoon lime juice
- 4 green onions, thinly sliced
Instructions
- Add broth and rice bags to Instant Pot cooker. Set Instant Pot to Sauté setting over High heat; bring to a boil. Boil, uncovered, for 10 minutes. Remove bags with fork and set aside.
- Add coconut milk, curry paste, soy sauce and brown sugar to Instant Pot. Turn off Sauté setting. Add chicken to pot. Cover and lock to seal. Set Instant Pot to Pressure Cook setting on High heat for about 10 minutes, or until chicken is very tender. Carefully, manually or naturally release pressure according to manufacturer’s instructions before removing lid.
- Set Instant Pot back to Sauté setting over Medium heat. Remove chicken and shred with 2 forks; add to soup along with lime juice and green onions. Remove rice from bags and stir into soup. Simmer until rice is heated through.
Notes
For a spicier dish, use Thai green curry paste. For a milder dish, opt for yellow Thai curry paste. To prepare on the stove, increase chicken broth to 8 cups and simmer chicken for 15 minutes.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 8mg
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