by Olena

Instant Pot Thai Chicken Soup

by Olena

4.8 from 4 reviews

Easy, creamy and comforting Instant Pot Thai chicken soup that is full of hidden veggies. Stove and slow cooker instructions included.

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.

Ingredients

  • Chicken breast
  • Sweet potato
  • Onion
  • Coconut milk
  • Tomato paste
  • Maple syrup
  • Peanuts
  • Lime
  • Cilantro
  • Fish sauce
  • Red chili paste
  • Bell peppers (optional)
  • Kaffir lime leaves (optional)

The secret ingredient is 2 lbs of sweet potatoes. Whoa, that’s a lot of vitamin C, vitamin B6, potassium and magnesium.

Even if you do not cook Thai food on a regular basis, you can grab a few Thai ingredients at any grocery store. Anyone can be a great cook of healthy food!

Where Can I Buy Those Specialty Items?

Ingredients like 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 are sold dry in a bag like bay leaves and are harder to find. That’s why they are optional. I will provide substitute option below.

Easy, creamy and comforting Instant Pot Thai chicken soup that is full of hidden veggies. Stove and slow cooker instructions included.

Substitutions

Kaffir lime leaves: Skip at all. Or add fresh basil at the end.

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.

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.

Maple syrup: Good substitute would be honey, coconut or cane sugar. To sweeten the coconut milk and offset the acidity of tomatoes.

Tomato paste: A can of low sodium tomato sauce worked like a charm for me one time.

Red chili paste: You can use green or yellow chili paste. Color of the soup will be different but same great taste.

Easy, creamy and comforting Instant Pot Thai chicken soup that is full of hidden veggies. Stove and slow cooker instructions included.

Soup FAQs

Do I have to peel sweet potatoes?

No. 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 home grown potatoes might be hard to clean. In that case, I would peel sweet potatoes.

Do I have to puree the soup?

No. You can serve it as is.

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.

Can I use other milk instead of coconut milk?

Unfortunately not. 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.

Can I add noodles?

Yes. Rice vermicelli or flat rice noodles would be great! 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.

Can I make this soup in slow cooker?

Yes. If you don’t own an electric pressure cooker, cook soup on Low for 6-8 hours or on High for 3-4 hours in your slow cooker.

Can I make Thai chicken soup on a stove?

Yes. Saute onion and then simmer everything for about 30-40 minutes.

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.

Easy, creamy and comforting Instant Pot Thai chicken soup that is full of hidden veggies. Stove and slow cooker instructions included.

1. Add Ingredients to Instant Pot

  • 1.5 lbs chicken breasts, boneless
  • 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
  • 6 cups water or broth
  • 3 tbsp fish sauce
  • 3 tbsp maple syrup
  • 1 tbsp red chili paste
  • 1 1/4 tsp salt
  • 3 kaffir lime leaves (optional)

Do not stir.

2. Cook on High for 20 Mins

  • Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
  • After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.

3. Shred Chicken

Remove chicken breasts onto the plate and shred with 2 forks.

4. Puree the Soup

Using an immersion blender, puree the soup inside the pot.

5. Add More Flavor and Enjoy!

  • Return shredded chicken back to the pot.
  • Add 1 cup chopped peanuts, juice from 2 limes and 1 chopped small bunch of cilantro.
  • Stir and serve warm.

Easy, creamy and comforting Instant Pot Thai chicken soup that is full of hidden veggies. Stove and slow cooker instructions included.

More Healthy Thai Chicken Recipes

More Healthy Instant Pot Soup Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

Print

Instant Pot Thai Chicken Soup

4.8 from 4 reviews

Easy, creamy and comforting Instant Pot Thai chicken soup that is full of hidden veggies. Stove and slow cooker instructions included.

  • 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
  • 6 cups water or broth
  • 3 tbsp fish sauce
  • 3 tbsp maple syrup
  • 1 tbsp red chili paste
  • 1 tsp salt
  • 3 kaffir lime leaves (optional)
  • 1 cup peanuts, chopped
  • 2 limes, juice of
  • 1 bunch cilantro, finely chopped

Instructions

    1. In Instant Pot, add chicken, sweet potatoes, onion, coconut milk, tomato paste, water, fish sauce, maple syrup, red chili paste, salt and kaffir lime leaves. Do not stir.
    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, release 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 the soup inside the pot.
    6. Return chicken back to the pot along with peanuts, lime juice and cilantro. Stir and serve warm.

    Store: Refrigerate in an airtight container for up to 5 days.

    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.

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.

 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.

12 comments on “Instant Pot Thai Chicken Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. The depth of flavors are lovely, however, the soup is cloyingly sweet. I think there is enough natural sweetness in the coconut milk to not add the maple syrup.

    1. Maple syrup offsets the acidity of tomato paste. You have to add it. And different types of sweet potatoes are sweet differently. Plus I guess personal taste.:)

  2. 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.:)

  3. 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!:)

  4. 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.

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!