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Delicious Coconut Curry Soup: How To Make This Simple Instant Pot Recipe

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Instant Pot Coconut Curry Soup

This Instant Pot Coconut Curry Soup is so good and full of flavor.  You’ll get a little sweet, and a little hot, along with some great vegetables, and it just may turn out to be a favorite! 

You can have this done pretty quickly, and serve your family, or friends a great hearty meal, with just a little effort. You’re going to love this coconut chicken curry soup.

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Ingredients For Coconut Curry Soup

  • 2 – 15 ounce cans of Chicken broth
  • 1/2 cup of red curry paste
  • 1/4 cup of brown sugar
  • 2 Tablespoons of soy sauce
  • 1 teaspoon of garlic salt
  • 1 teaspoon of sweet basil1 Tablespoon of minced garlic
  • 1 large sweet onion – chopped
  • 4 stems of celery – washed and sliced
  • 2 cups of shredded carrots
  • 1 Red pepper – washed and chopped
  • 1 yellow pepper – washed and chopped
  • 3 cups of shredded or chopped Rotisserie Chicken
  • 1/2 cup of garbanzo beans
  • 2 cups of cooked rice
  • 1 can of (approximately 14 ounces) coconut milk
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How to Make Instant Pot Coconut Curry Chicken Soup


In the Instant Pot, add the chicken broth, red curry paste, brown sugar, and soy sauce. 

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Using The Saute Function On The Instant Pot

Turn on the Saute setting, and heat just until curry paste and brown sugar are melted and blended into broth. 

Turn off the Saute setting, and add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice. 

Stir all together until well blended.  Add enough water to cover all ingredients. 

Cooking The Coconut Curry Soup In The Instant Pot

Place the lid on the Instant Pot, and make sure the pressure valve is set on ‘SEALING’.  

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Press the MANUAL button and set the time to 6 minutes. 

Allow the pressure to build and release naturally for 5 minutes, then quick release the pressure, by turning the valve to ‘VENTING’, and allowing all the pressure (steam) to be released, and the float valve to drop down. 

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Open the lid to the Instant Pot, and stir the soup, allowing it to cool a bit.  Add the Coconut milk, and stir well.  

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Serve in soup bowls, and sprinkle parsley on top of soup before serving.  Enjoy!

NOTE:  Shake the can of coconut milk before adding to soup.  Make sure soup is not boiling when coconut milk is added to prevent curdling. 

ALSO:  If you’re not familiar with the Instant Pot, read the instruction manual that came with the instant pot to learn where the pressure valve is, where the float valve is, and where the ‘SEALING AND VENTING’ settings are.  

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Make sure you read the section about doing a ‘quick release’ of pressure for the Instant Pot. 

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Makes 6 – 8 servings

More Delicious Instant Pot Soup Recipes

IP Jambalaya 3 1 2
Coconut Curry Soup
Yield: 6

Instant Pot Coconut Curry Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Instant Pot Coconut Curry Soup is a hearty and healthy meal that can be done easy and quickly.

Ingredients

  • 2 – 15 ounce cans of Chicken broth
  • 1/2 cup of red curry paste
  • 1/4 cup of brown sugar
  • 2 Tablespoons of soy sauce
  • 1 teaspoon of garlic salt
  • 1 teaspoon of sweet basil1 Tablespoon of minced garlic
  • 1 large sweet onion – chopped
  • 4 stems of celery – washed and sliced
  • 2 cups of shredded carrots
  • 1 Red pepper – washed and chopped
  • 1 yellow pepper – washed and chopped
  • 3 cups of shredded or chopped Rotisserie Chicken
  • 1/2 cup of garbanzo beans
  • 2 cups of cooked rice
  • 1 can of (approximately 14 ounces) coconut milk

Instructions

    In the Instant Pot, add the chicken broth, red curry paste, brown sugar, and soy sauce. Turn on the sauté setting, and heat just until curry paste and brown sugar are melted and blended into broth. Then, turn off the sauté setting, and add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice. Stir all together until well blended.  Add enough water to cover all ingredients. 

    Place the lid on the Instant Pot, and make sure the pressure valve is set on ‘SEALING’.  Press the MANUAL button and set the time to 6 minutes. 

    Allow the pressure to build and release naturally for 5 minutes, then quick release the pressure, by turning the valve to ‘VENTING’, and allowing all the pressure (steam) to be released, and the float valve to drop down. 

    Open the lid to the Instant Pot, and stir the soup, allowing it to cool a bit.  Add the Coconut milk, and stir well.  

    Serve in soup bowls, and sprinkle parsley on top of soup before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 439Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 115mgSodium: 2070mgCarbohydrates: 47gFiber: 4gSugar: 17gProtein: 39g

Did you make this recipe?

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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