Instant Pot Thai Chicken & Peanut Soup

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Recipes

This Thai-style chicken soup is very easy to make, and it's great for busy nights when you don't have a lot of time to cook

Prep:

Cook:

45 minutes

4 servings

Medium

Save

Two bowls of Thai Chicken and Peanut soup, filled with vibrant vegetables and fresh herbs, ready to be enjoyed.

Ingredients

2 TBSP avocado oil

1 medium onion thinly sliced

2 TBSP Thai red curry paste (see related recipes)

1½ pounds boneless chicken breasts

3 cups chicken stock (see related recipes)

2 TBSP fish sauce (no additives, alternatively, use crushed anchovies).

1 can coconut milk

6 TBSP creamy peanut butter (100 % peanuts no additives)

2 medium zucchini cut into half moons

½ cup cilantro chopped

‍

2 TBSP (30 ml) avocado oil

1 medium onion thinly sliced

2 TBSP (30 ml) Thai red curry paste (see related recipes)

675 boneless chicken breasts

720 ml chicken stock (see related recipes)

2 TBSP (30 ml) fish sauce (no additives, alternatively, use crushed anchovies).

1 can coconut milk

6 TBSP (90 ml) creamy peanut butter (100 % peanuts no additives)

2 medium zucchini cut into half moons

9 gram cilantro chopped

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Dietary Therapies

IBD-AID P3

SCD

mSCD

MED

Dietary Requirements

Meal Type

Dinner

Soup

Occasion

Applicances

Slow Cooker / Instant Pot

Cuisine

Asian

Disease state

Recipe PDF

Instructions

Press SAUTÉ on the Instant Pot until it reads HOT, and then addthe oil.
Add the sliced onions and sauté for about 5 minutes. Then add the red curry paste and sautéfor a minute more.
Add the chicken breasts, chicken stock, and fish sauce (or anchovies).
Attach the lid and move the valve to the SEALING position.
Set to cook on high pressure for 10 minutes. Let the pressure come down naturally for about 25 minutes (this will help tenderize the chicken even more).
Release any remaining pressure. Open the lid, remove the chicken breasts, and place them onto a plate.
Press CANCEL,then press SAUTÉ. Add the coconut milk and peanut butter. Whisk the peanut butter into the broth.
Add the chopped zucchini. Stir everything together and simmer until the zucchini is tender,about 5 minutes.
While the zucchini is cooking, shred the chicken breasts on the plate with two forks. It should easily fall apart. Add it to the Instant Pot with the simmering zucchini.
Press CANCEL and add the choppedcilantro. Taste and add a pinch or two of salt if necessary (you may need this if your chicken stock i sunsalted).
Serve!