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Instant Pot Thai Chicken Soup with Veggies

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Thai
Instant Pot Thai Chicken Soup with Veggies
Ingredients
  • 4 carrots, peeled and cut into matchstick-size pieces
  • 1 medium red bell pepper, cut into short thin strips
  • 2 1/2 cups sliced shiitake mushrooms
  • 12 ounces boneless, skinless chicken breasts, halved horizontally
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons sugar
  • 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
  • 1 (14 ounce) can unsweetened coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime zest
  • 2 tablespoons chopped fresh cilantro
Instructions
1
Combine the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson Chicken Broth in a 6-quart Instant Pot. Secure the lid tightly and engage the pressure release valve mechanism. Proceed with high-pressure cooking for 4 minutes, allowing the timer to commence its countdown once pressure is achieved - this process typically takes around 15 minutes. Upon completion, press the Cancel button and utilize the quick-release method to release the pressure.
2
Extract the chicken from the Instant Pot and incorporate the coconut milk. Shred the cooked chicken and reintroduce it to the pot. Switch to the Saute function and cook for 2 minutes, or until the mixture reaches a suitable temperature. Introduce the lime juice and lime zest just before presenting the dish. Garnish with cilantro for a visually appealing finish.