by Olena

Instant Pot Thai Chicken Soup

by Olena

4.9 from 22 reviews

Easy and creamy Instant Pot Thai Chicken Soup with coconut milk, peanuts, cilantro, lime and full of hidden veggies. Make on the stove, slow cooker or turn into a freezer meal.

Instant Pot Thai Chicken Soup

Pressure Cooker Thai Chicken Soup

This healthy Instant Pot Thai chicken soup is everything your body craves on a winter day. So silky smooth, creamy and comforting, it is full of hidden veggies. Then topped with fresh cilantro, lots of roasted peanuts and lime juice. Oh, and crunchy fresh bell pepper is amazing!

As per Alex’s opinion “Any restaurant would be proud to have this soup on their menu”. Hurry up to wow your significant other right now. If you are still in a stage of caring about that. I always try to get as many points as I can. You just never know…

Need more Instant Pot ideas? Check out all healthy Instant Pot recipes I have on the blog.

Instant Pot Thai Chicken Soup ingredients include sweet potato, chicken breasts, coconut milk, bell pepper, lime, red curry paste

Ingredients You Will Need

Even if you do not cook Thai food on a regular basis, you can grab a few Thai ingredients at any grocery store.

  • Chicken breast or thighs, boneless or bone in, skinless, fresh and even frozen (as long as they are separated).
  • Sweet potato: The secret ingredient is 2 lbs of sweet potatoes. Whoa, that’s a lot of vitamin C, vitamin B6, potassium and magnesium.
  • Onion and ginger: I did not add ginger because I didn’t have any on hand. I also think soup still tastes amazing without ginger. If you want you can add some minced fresh ginger.
  • Coconut milk: full fat or light, from a can. I like brands like Thai kitchen, 365 or Trader Joe’s because they are not gritty.
  • Tomato paste: A can of low sodium tomato sauce worked like a charm for me one time.
  • Maple syrup: Good substitute would be honey, coconut or cane sugar. To sweeten the coconut milk and offset the acidity of tomatoes.
  • Peanuts: Look for unsalted, raw or dry roasted. More likely you will find blanched in oil ones.
  • Lime and cilantro – do not skip! They make this soup.
  • Fish sauce and red chili paste are located in international (Asian) section of any grocery store. Both are in glass containers and are not refrigerated.
  • Kaffir lime leaves: Skip at all or add fresh basil at the end. Kaffir lime leaves are sold dry in a bag like bay leaves and are harder to find.
  • Lemongrass: Just like with ginger, I think this pressure cooker Thai chicken soup tastes like Thai food with an addition of limes, peanuts, coconut milk etc. Lemongrass is not widely available. You can add some if you wish.

How to Make Instant Pot Thai Chicken Soup

New to pressure cooking? Check out my Instant Pot guide. Want to get one? I explain which Instant Pot to buy.

For 3 quart Instant Pot, cut ingredients in half but keep same cooking time.

  • Add Ingredients to 6 or 8 quart Instant Pot: chicken, sweet potatoes, onion, coconut milk, tomato paste, water or broth, fish sauce, maple syrup, red chili paste, salt and kaffir lime leaves. No need to stir but if you did by accident – it is fine.
  • Cook on High for 20 minutes, let Instant Pot sit for 10 minutes and then release remaining pressure using Quick Release method by turning valve to Venting and open the lid.
  • Remove and shred chicken on the plate using 2 forks.
  • Puree the soup using an immersion blender right inside the pot. Don’t forget to remove kaffir leaves if added before.
  • Add lime juice, cilantro, peanuts and shredded chicken. Stir and serve warm.

how to make Instant Pot Thai Chicken Soup

Tips for Best Thai Chicken Soup

  • I recommend to not peel sweet potatoes because first of all, it saves time. Secondly, sweet potato skin is full of fiber and potassium. I recommend to buy organic sweet potatoes. They are usually well pre-washed and their skin does not contain harmful pesticides. A rinse at home is enough.
  • I can see how garden potatoes might be hard to clean. In that case, I would peel sweet potatoes.
  • You don’t have to puree the soup. Pureeing makes Thai coconut chicken soup more thick and creamy. It also helps to hide the vegetables. My kids do not like the soft texture of cooked sweet potato. Once you puree the soup, sweet potato is barely noticeable.
  • Please don’t use other milk instead of coconut milk. Canned coconut milk is what makes this soup a Thai soup. Coconut milk from a carton will not work. Please do not use almond milk either.
  • Add noodles like rice vermicelli or flat rice noodles. Add uncooked to the soup when it’s finished. Stir, close the lid (Instant Pot off) and let sit for 5 minutes. Stir and serve.
  • You can make this soup in slow cooker, cook soup on Low for 6-8 hours or on High for 3-4 hours in your crockpot.
  • To make on the stove, saute onion first and then simmer everything for about 30-40 minutes.

Instant Pot Thai Chicken Soup ingredients include shredded chicken, bell pepper, cilantro, lime

How to Store, Make Ahead and a Freezer Meal

Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and simmer on low to reheat.

Make Ahead: In an Instant Pot insert or a large bowl, add all ingredients except water, peanuts, limes and cilantro. Cover and refrigerate for up to 2 days. Transfer all the contents into a pressure cooker when ready and cook as per recipe’s instructions.

Freezer meal: Add all ingredients in the order listed in the recipe minus water (broth), peanuts, lime and cilantro. I recommend to swoosh sweet potatoes with chicken around to separate chicken breasts so they don’t cook in a frozen blob. Freeze uncooked in a gallon size Ziploc bag or these re-usable 1 gallon silicone bags I am obsessed with!

Cook from frozen with 6 cups of water (broth) for 20 minutes. Wait 10 minutes and do quick release. Shred chicken, puree the soup and then add peanuts, lime juice and cilantro.

More Healthy Thai Chicken Recipes

More Healthy Instant Pot Soup Recipes

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Instant Pot Thai Chicken Soup

Print

Instant Pot Thai Chicken Soup

4.9 from 22 reviews

Easy and creamy Instant Pot Thai Chicken Soup with coconut milk, peanuts, cilantro, lime and full of hidden veggies. Make on the stove, slow cooker or turn into a freezer meal.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Thai
Scale

Ingredients

  • 1.5 lbs (3 large) chicken breasts, boneless & skinless
  • 5 large (2 lbs) sweet potatoes, skin on & cubed
  • 1 large onion, chopped
  • 14 oz can coconut milk, full fat
  • 6 oz can tomato paste, low sodium
  • 6 cups water or low sodium broth
  • 2 tbsp fish sauce
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste
  • 1/4 tsp salt
  • 3 kaffir lime leaves (optional)
  • 1 cup peanuts, chopped
  • 2 limes, juice of
  • 1 bunch cilantro, finely chopped

Instructions

  1. In 6 or 8 quart Instant Pot, add chicken, sweet potatoes, onion, coconut milk, tomato paste, water, fish sauce, maple syrup, red chili paste, salt and kaffir lime leaves. No need to stir but if you did by accident – it is fine.
  2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
  3. After Instant Pot has finished cooking, let Instant Pot sit for 10 minutes and then release remaining pressure using Quick Release method by turning valve to Venting and open the lid.
  4. Remove chicken onto a plate and shred with 2 forks.
  5. Using an immersion blender, puree soup right inside the pot.
  6. Return chicken back to the pot along with peanuts, lime juice and cilantro.
  7. Stir and serve warm.

Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and simmer on low to reheat.

Make Ahead: In an Instant Pot insert or a large bowl, add all ingredients except water, peanuts, limes and cilantro. Cover and refrigerate for up to 2 days. Transfer all the contents into a pressure cooker when ready and cook as per recipe’s instructions.

Freezer meal: Add all ingredients in the order listed in the recipe minus water (broth), peanuts, lime and cilantro. I recommend to swoosh sweet potatoes with chicken around to separate chicken breasts so they don’t cook in a frozen blob. Freeze uncooked in a gallon size Ziploc bag or these re-usable 1 gallon silicone bags I am obsessed with!

Cook from frozen with 6 cups of water (broth) for 20 minutes. Wait 10 minutes and do quick release. Shred chicken, puree the soup and then add peanuts, lime juice and cilantro.

Notes

  • To make this soup in a slow cooker, cook on Low for 6-8 hours or on High for 3-4 hours.
  • To cook on the stove, saute onion first. Then simmer everything for about 30-40 minutes.
  • For 3 quart Instant Pot, cut ingredients in half but keep same cooking time.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

57 comments on “Instant Pot Thai Chicken Soup

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  1. I am allergic to nuts I want to try this but i am sure the peanuts make the soup. Is there anything I can replace peanuts with? or just leave them out?

  2. I just made this soup and it is so awesome and delicious. I added a little hot chili peppers to zip it up a bit more. Yummy

  3. I love cooking with kaffir lime leaves but in this recipe, it appears that they are pureed with the rest of the initial ingredients. I’m concerned they will end up in small sharp pieces. Should I remove them before the puree process?

    1. You can if you would like. I have tested this recipe many times and haven’t found any small sharp pieces in my soup in the end!

  4. Love this soup Olena. Terrifically tasty. I can’t stand fresh cilantro but I had kaffir lime leaves in my fridge yay.

  5. so tasty and great to freeze leftovers for meals in a hurry – left out the peanuts, but roasted pumpkin seeds separately in chilli salt and sprinkled over before serving – delicious

  6. Delicious and so easy! My whole family love this recipe, and it’s one of my go-to ‘prep and freeze ahead and then dump in the instant pot‘ favorites. Doing the prep at the weekend takes the mess and stress out of weekday dinners!

  7. We all loved this soup.
    I encourage my family to try different flavors from around the world and this was perfect.

  8. Your picture has curry paste, but the recipe says chili paste. Thoughts? One is sugar, oil, etc… The other is chili pepper, garlic, etc.

  9. My husband and I love this soup. It’s delicious! And the added bonus is that it sustains us for a long time. I was worried that it wouldn’t be a hearty enough dinner for him the first time I served it, but to our surprise, several hours later we both felt satisfied. It squelched our desire to snack in the evening.

  10. It was really good but I kept wishing it was a little more spicy. Any recommendations on what to add? Maybe more chili paste or some sriracha?

    1. Yes, you can add more red chili paste. I would suggest adding a little bit at a time so that you can tailor it to your desired level of spicy. Enjoy!

  11. My family refused to eat this soup. But it’s my family. They are very difficult when it comes to “what’s for dinner”. However, I loved the soup and shared it with my friends. Some of them loved it, other not so much. This was unusual recipe for me to cook but I enjoyed it.

    1. I can see how. My kids don’t love this soup but we do and teh ysuck it up sometimes haha. I’m so happy to read this! Thanks for your positive feedback, !

  12. This is the first recipe I made in the Instant Pot. It was amazing! I can’t believe it’s healthy too!

  13. This soup was beyond delicious! I made it exactly as written — even added the kaffir lime leaves. Wow! Definitely adding this to my repertoire.

      1. I made this soup tonight exactly as written (minus the kaffir leaves, they aren’t available in my store) and it was a huge hit! So delicious and creamy. The peanuts are the perfect crunch to this yummy soup. Thank You!

  14. Love all the recipes I’ve tried so far. Is there a low carb replacement for the sweet potatoes in the Thai Chicken Soup that won’t affect the flavour too much?

  15. This soup is great. I am a seasonal eater and enjoyed this soup even though it is +90°F/32°C here this week, so that is really saying something! Made it on the stove as that was more convenient for me at the time. Did not puree the soup, gave it a few quick mashes with a potato masher and am enjoying it chunky. Divided it into mason jars to freeze some if I don’t eat it all first. Left out the cilantro and peanuts and add them in as I heat and eat each portion and hopefully remember to throw in some lime juice as well. Very tasty!! I didn’t remember the bell peppers this batch but definitely plan to try them in the future.

    1. So happy to hear, Mary! We love this Instant Pot Thai chicken soup. Wish my 8 year old loved it so I could make it more often. But I still will and he can eat his pasta.:)

  16. Wow! Absolutely delicious. Feels great to get all that vitamin C into my system in the dead of winter! I love how it comes together so quickly and I don’t have to peel the sweet potatoes. And of course I love the Instant Pot so much I just donated my slow-cooker. Thanks Olena! By the way, if I want to half this recipe (or any other) are there any Instant Pot rules for that? Just wondering if I would reduce cooking time? Thanks 🙂

    1. 🙂 Too much food? Hehe. You just half the recipe and same cooking time. You can also freeze leftovers. I donated and gave away my slow cookers too. Haven’t regretted it yet for a second. Glad you enjoyed the soup!:)

  17. Yum! I can’t wait to make this soup. It is soup season which I love so this recipe could not have come at a better time. Made 2 different soups this week. Thank you for sharing your wonderful recipes.

    1. This recipe sounds delicious! Olena, I so appreciate how you have taken away the fears of using an instapot with your thorough instructions! I love your videos and detailed recipes.

      One question, when you do a quick release, does more than just steam (I.e. sauce, white foam from making chicken) spit out if your valve? Is it unsafe to place a dishtowel over the valve. I have made a couple of major messes!

      Elyse

      1. Hi Elyse. Thank you so much for your kind words. 🙂 Glad you enjoy it all.:)
        To answer your Q – no, just steam comes out. Manual says not to place dish towel over the valve but I do place it loosely. Also steam diverter helps to bring down splatters significantly. Trump one actually works the best LOL. Enjoy!

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