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.
Ingredients
For the soup
- 30 ounces 2 cans (15 ounces each) of 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 stems celery, washed and sliced
- 2 cups shredded carrots
- 1 whole red pepper, washed and chopped
- 1 whole yellow pepper, washed and chopped
- 3 cups shredded rotisserie chicken
- 1/2 cup garbanzo beans
- 2 cups cooked rice
- 14 ounces coconut milk approximately 1 can
Instructions
Preparation
- 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.
- 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.
- Pour in enough water to cover all ingredients.
- 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.
- After cooking, allow the pressure to release naturally for 5 minutes, then perform a quick release by turning the valve to ‘VENTING’.
- 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!
Notes
Garnish 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.