If you're craving a warm, comforting dish that transports you straight to the vibrant streets of Asia, look no further than this Instant Pot Coconut Chicken Curry Soup! With its rich flavors and creamy texture, this soup is not just a meal; it's an experience. In just 35 minutes, you can whip up a bowl of pure bliss that serves four, making it perfect for family dinners or cozy nights in. Dive into this easy recipe and discover how simple ingredients transform into a deliciously aromatic dish that will leave your taste buds dancing!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1 tbsp ginger, minced
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing chicken breast into 1-inch cubes, chopping onions, mincing garlic and ginger, and slicing carrots and bell peppers.
- Turn on Instant Pot and select the Sauté function. Add a tablespoon of oil and sauté onions until translucent, approximately 2-3 minutes.
- Add minced garlic and ginger to the pot, stirring quickly to prevent burning. Cook for an additional 30 seconds to release aromatics.
- Add diced chicken breast to the pot, stirring to brown slightly on all sides for about 2-3 minutes.
- Sprinkle curry powder over the chicken, stirring to coat evenly and toast the spices for maximum flavor.
- Pour in coconut milk and chicken broth, scraping the bottom of the pot to release any browned bits.
- Add sliced carrots and chopped bell peppers to the mixture. Season with salt and pepper to taste.
- Close the Instant Pot lid, set the valve to sealing, and select Manual/Pressure Cook mode for 10 minutes at high pressure.
- Once cooking completes, allow for a natural pressure release for 5 minutes, then carefully do a quick release.
- Open the lid, stir the soup, and check chicken for doneness. If needed, use the Sauté function to reduce and thicken the sauce.
- Serve hot in bowls, optionally garnishing with fresh cilantro, green onions, or a squeeze of lime juice.
Tips
- Prep Ahead: To save time, chop all your vegetables and chicken in advance. You can even marinate the chicken with curry powder for an hour before cooking to enhance the flavor.
- Customize Your Veggies: Feel free to switch up the vegetables based on your preference or what you have on hand. Zucchini, peas, or spinach make great additions to this soup.
- Adjust the Spice Level: If you prefer a spicier kick, consider adding a pinch of cayenne pepper or some diced chili peppers when sautéing the onions.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 5 minutes helps to keep the chicken tender and juicy. Don’t rush this step!
- Garnish for Flavor: Enhance the presentation and flavor by garnishing with fresh cilantro, green onions, or a squeeze of lime juice just before serving.
- Storage Tips: This soup stores well in the fridge for up to three days, and the flavors deepen over time. Reheat gently on the stove or in the microwave.
- Thickening the Soup: If you prefer a thicker soup, you can blend a portion of it with an immersion blender before serving, or simply sauté it a bit longer to reduce the liquid. By following these tips, you’ll ensure your Coconut Chicken Curry Soup turns out delicious every time!
Nutrition Facts
Calories: 352kcal
Carbohydrates: 13g
Protein: 35g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 93mg
