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