Instant Pot Coconut Chicken Curry Soup
User Reviews
5.0
3 reviews
Excellent
Instant Pot Coconut Chicken Curry Soup
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There is no need to get take out when you are craving Coconut Chicken Curry Soup. Make this Instant Pot chicken curry recipe and have curry whenever the craving hits. Ready in less time that it takes to get take out, this is an absolutely amazing soup.
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Ingredients
- 30 ounce 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
- 1 large sweet onion - chopped
- 4 tems celery - washed and sliced
- 2 cups shredded carrots
- 1 red pepper - washed and chopped
- 1 yellow pepper - washed and chopped
- 3 cups rotisserie chicken shredded or chopped
- 1/2 cup garbanzo beans
- 2 cups cooked rice
- 14 coconut milk
Instructions
- In the Instant Pot, add the chicken broth, red curry paste, brown sugar, and soy sauce.
- Turn on the Saute setting, and heat just until curry paste and brown sugar are melted and blended into broth.
- Turn off the Saute setting, and add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice.
- Stir all together until well blended. Add enough water to cover all ingredients.
- Place the lid on the Instant Pot, and make sure the pressure valve is set on 'SEALING'.
- Press the MANUAL button and set the time to 6 minutes.
- Allow the pressure to build and release naturally for 5 minutes, then quick release the pressure, by turning the valve to 'VENTING', and allowing all the pressure (steam) to be released, and the float valve to drop down.
- Open the lid to the Instant Pot, and stir the soup, allowing it to cool a bit.
- Add the Coconut milk, and stir well.
- Serve in soup bowls, and sprinkle parsley on top of soup before serving. Enjoy!
Notes
- Shake the can of coconut milk before adding to soup. Make sure soup is not boiling when coconut milk is added to prevent curdling.
- If you're not familiar with the Instant Pot, read the instruction manual that came with the instant pot to learn where the pressure valve is, where the float valve is, and where the 'SEALING AND VENTING' settings are. Make sure you read the section about doing a 'quick release' of pressure for the Instant Pot.
Nutrition Information
Show Details
Serving
8
Calories
160kcal
(8%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
2mg
(1%)
Sodium
967mg
(40%)
Potassium
305mg
(9%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
8179IU
(164%)
Vitamin C
52mg
(58%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 160kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 967mg | 40% |
| Potassium | 305mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 8179IU | 164% |
| Vitamin C | 52mg | 58% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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