Instant Pot Coconut Curry Soup
A quick and flavorful soup made in the Instant Pot, combining chicken broth, red curry paste, vegetables, and coconut milk for a comforting dish.
Instant Pot Coconut Curry Soup is a true celebration of flavors, perfect for those who crave a warm, comforting bowl of soup. This recipe brings together a delightful mix of ingredients, creating a dish that’s not just quick and simple to make, but also packed with nutrition and taste. Whether you’re looking for an easy weeknight dinner or a dish to impress your guests, this crowd-pleaser will definitely elevate your cooking game.
Why You’ll Love This Dish
What makes Instant Pot Coconut Curry Soup a standout? Well, it’s the perfect harmony of sweetness, spice, and savory goodness all in one pot! This dish is ideal for a busy weeknight, as it can be prepared in under 30 minutes thanks to the Instant Pot. The use of rotisserie chicken makes it convenient and budget-friendly while still being rich in flavor.
Imagine coming home after a long day and whipping up a bowl of this vibrant soup in just 6 minutes of cooking time. Plus, it’s family-approved! Kids will love the slightly sweet undertones from the brown sugar and coconut milk, and you’ll appreciate the hearty veggies and protein.
The Cooking Process Explained
To make this delectable soup, you’ll follow a straightforward process that involves sautéing, mixing, and setting your Instant Pot to work its magic. Here’s what you can expect:
- Dissolve the key flavors in your broth using the sauté function.
- Combine all your fresh ingredients and rotisserie chicken into the pot.
- Lock the lid, set the timer, and let it cook up a delicious medley of flavors.
- Add creamy coconut milk at the end for a luxurious finish.
Now, let’s gather our essentials to get started.
What You’ll Need
Here’s what you’ll need to prepare Instant Pot Coconut Curry Soup:
- 2 cans (15 ounces each) of chicken broth
- 1/2 cup of red curry paste
- 1/4 cup of brown sugar
- 2 tablespoons of soy sauce
- 1 teaspoon of garlic salt
- 1 teaspoon of sweet basil
- 1 tablespoon of minced garlic
- 1 large sweet onion, chopped
- 4 stems of celery, washed and sliced
- 2 cups of shredded carrots
- 1 red pepper, washed and chopped
- 1 yellow pepper, washed and chopped
- 3 cups of shredded rotisserie chicken
- 1/2 cup of garbanzo beans
- 2 cups of cooked rice
- 1 can (approximately 14 ounces) of coconut milk
Feel free to customize ingredients! For example, if you prefer a lighter soup, you can use vegetable broth instead of chicken broth or substitute chickpeas with another type of bean.
Step-by-Step Instructions
Sauté: In your Instant Pot, combine chicken broth, red curry paste, brown sugar, and soy sauce. Use the sauté setting to heat until the curry paste and brown sugar dissolve completely into the broth.
Mix in Ingredients: Turn off the sauté setting, and add minced garlic, chopped onion, sliced celery, shredded carrots, red and yellow peppers, rotisserie chicken, garbanzo beans, and rice. Stir everything together until well blended.
Add Water: Pour in enough water to cover all ingredients.
Seal and Cook: Close the lid of the Instant Pot, ensuring the pressure valve is set to ‘SEALING’. Press the MANUAL button and set the time for 6 minutes.
Release Pressure: After cooking, allow the pressure to release naturally for 5 minutes, then perform a quick release by turning the valve to ‘VENTING’.
Finish and Serve: Open the lid, stir the soup, and let it cool slightly. Add the coconut milk and mix well. Your delicious soup is ready to be served!
Instant Pot Coconut Curry Soup
- Prep
- 10 MIN
- Cook
- 6 MIN
- Total
- 30 MIN
- Serves
- 6
01Ingredients
For the soup
02Method
- Preparation
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0 OF 6 DONE03Recipe notes
- 01Garnish the soup with freshly chopped parsley or cilantro. A squeeze of lime juice enhances flavor. Store leftovers in an airtight container for 3-4 days or freeze portions without coconut milk for later use.
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Best Ways to Enjoy It
For serving your Instant Pot Coconut Curry Soup, consider garnishing it with freshly chopped parsley or cilantro for a pop of color and flavor. A generous squeeze of lime juice adds brightness to the dish and elevates the overall taste.
Pair your soup with a side of crusty bread or homemade naan for a delightful dipper. A fresh green salad can round out this meal perfectly.
Keeping Leftovers Fresh
To ensure your Instant Pot Coconut Curry Soup stays fresh, store it in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If you want to save it for longer, consider freezing portions in freezer-safe containers. Thaw in the refrigerator before reheating, and remember to handle food safely by keeping everything at the right temperatures.
Creative Twists
Feel free to put your own spin on this recipe! You could substitute the chicken with tofu for a vegetarian option or try different types of beans. Adding sweet potatoes instead of carrots can also bring in a delicious sweetness, while a splash of fish sauce could deepen the savory flavor.
Common Questions
How long does it take to make this soup?
From start to finish, you can enjoy this soup in about 30 minutes, including prep and cooking time.
Can I use a different type of meat?
Absolutely! Feel free to use turkey or even seafood, but keep in mind that cooking times may vary.
Is this recipe safe to freeze?
Yes! This soup freezes well, but make sure to leave out the coconut milk until you’re ready to serve it. Add it during reheating instead for a creamy finish.
Instant Pot Coconut Curry Soup is an invigorating dish that’s perfect for any occasion. Enjoy the blend of flavors and the cozy aroma filling your kitchen as you whip up this easy meal. Happy cooking!
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