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Instant Pot Rainbow Thai Soup

White bowl with thai soup with noodles, peppers, and cilantro
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5 from 1 review

Nourishing, flavorful Instant Pot Thai Soup.  Easy, quick recipe for any night of the week!

Ingredients

Scale
  • 1 can lite coconut milk
  • 4 cups chicken broth, divided
  • 3 large carrots, sliced
  • 1 pound chicken tenderloins, cubed (see note)
  • juice of 2 limes
  • 3 tablespoons soy sauce
  • 1 tablespoon Thai green curry paste (2 if you like it spicy)
  • ½ teaspoon yellow curry powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 6 ounces whole wheat spaghetti pasta (or any pasta with box direction cook time of 6-7 minutes), broken in half
  • 1 green bell pepper, sliced into long strips
  • 1 red bell pepper, sliced into long strips
  • 1 yellow bell pepper, sliced into long strips
  • 1 bunch cilantro, chopped
  • 4 green onions, chopped
  • For serving: lime wedges, soy sauce, roasted peanuts, Sriracha

Instructions

  1. Add coconut milk, 2 cups chicken broth, carrots, chicken, lime juice, soy sauce, curry paste, curry powder, salt, pepper, garlic powder, and pasta, stir.  Note:  Make sure pasta is scattered a bit instead of sitting together in a clump.  This will help it not to stick together when it’s cooking.  
  2. Add sliced bell peppers on top, do not stir.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 2 minutes.
  3. When cooking is complete, let pressure release naturally for 2 minutes, then use a quick release.  If liquid sprays from valve, turn valve back to a sealed position and wait another 5 minutes before opening again.
  4. Stir in cilantro, and green onions.
  5. Add the remaining 2 cups of chicken broth if desired for a thinner soup. 
  6. Serve in a bowl with an extra squeeze of lime juice and/or soy sauce, roasted peanuts, and a few dots of Sriracha.

Notes

  • Chicken tenderloins remain tender in this recipe, while chicken breast tend to become chewy.  Chicken thighs would also be a great option.
  • Curry pastes can vary in heat level.  I suggest starting with 1 tablespoon of green curry paste, then stirring in extra at the end if it’s not too spicy and you’d like to punch up the curry flavor.
  • Any pasta will work as long as it has close to a 6 minute cook time.  
  • Leftovers will soak up a lot of liquid.  You may want to add extra broth to reheat and serve again.

Find it online: https://instafreshmeals.com/instant-pot-rainbow-thai-soup/