Instant Pot Thai Chicken Soup
Description
This authentic Thai chicken soup with carrots, bell pepper, and shiitake mushrooms is ready in 50 minutes thanks to the Instant Pot.
Ingredients
•
4 carrots, peeled and cut into matchstick-size pieces
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1 medium red bell pepper, cut into short thin strips
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2 1/2 cups sliced shiitake mushrooms
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12 ounces boneless, skinless chicken breasts, halved horizontally
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2 tablespoons Thai red curry paste
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2 tablespoons sugar
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1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
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1 (14 ounce) can unsweetened coconut milk
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2 tablespoons lime juice
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1 tablespoon grated lime zest
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2 tablespoons chopped fresh cilantro
Directions
1
Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.
2
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
3
Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.