Instant Pot Coconut Curry Soup

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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.

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

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. 

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’.  

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.  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.  

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

Makes 6 – 8 servings

More Delicious Instant Pot Soup Recipes

• Instant Pot Butterbean Chicken Soup
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• Instant Pot Peruvian Soup
• Weight Watchers Instant Pot Steak Soup
• The Best Instant Pot Asparagus Soup
• Instant Pot Ham And White Bean Soup
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• Buffalo Chicken Soup

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Yield: 6

Instant Pot Coconut Curry Soup

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

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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

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