Recipe information
Ingredients for - Instant Pot Thai Chicken Soup
1. Carrots, peeled and cut into matchstick-size pieces - 4
2. Red bell pepper, cut into short thin strips - 1 medium
3. Sliced shiitake mushrooms - 2 ½ cups
4. Boneless, skinless chicken breasts, halved horizontally - 12 ounces
7. Swanson® Chicken Broth (4 cups) - 1 (32 ounce) carton
How to cook deliciously - Instant Pot Thai Chicken Soup
1. Stage
Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.
2. Stage
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. Stage
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.
