Instant Pot Curried Coconut Chicken Soup - Dump and Go Dinner
4
Servings
18
Ingredients
10
Comments
This freezer friendly Instant Pot Curried Coconut Chicken Soup will provide warmth and flavor as the weather cools.
4
Servings
18
Ingredients
10
Comments
Ingredients
- 1 cup dice Onion
- 1 cup slice Carrot
- 1 ½ cups slice Bell Pepper, Red
- 2 teaspoons mince Garlic, Cloves
- ½ tablespoons peel and mince Ginger, Fresh
- ½ tablespoons Curry Powder
- 2 cups Chicken Broth/Stock
- ½ teaspoons Salt
- 2 ¼ teaspoons chop Lemongrass
- 3 cups cook and dice Chicken, Boneless Breasts
- ¾ cups Coconut Milk, Canned
- 1 tablespoon Peanut Butter, Creamy
- 1 tablespoon Soy Sauce
- 1 tablespoon Sriracha Sauce
- ½ teaspoons Sugar
- ⅛ cups chop Cilantro, Fresh
- 2 cups cook Basmati Rice
- 4 individual quarter Lime
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all of the ingredients among the indicated number of round freezer containers. Seal, label and freeze.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add onions, carrots, bell pepper, garlic, ginger, and curry powder in Instant Pot.
- Pour in broth, salt, lemongrass and chicken.
- Mix coconut milk, peanut butter, soy sauce, Sriracha, and sugar in a bowl and add to the soup.
- Lock the lid in place and seal steam nozzle.
- Cook on high pressure for 3 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Stir in cilantro just before serving. Serve over hot cooked rice, garnished with lime wedges for squeezing over the soup.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 521
- Total Fat
- 15g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 95mg
- Sodium
- 1020mg
- Total Carbohydrates
- 59g
- Fiber
- 3g
- Sugar
- 6g
- Protein
- 37g
- WW Freestyle
- 12
10 Comments
Join the discussionWhat kind of curry powder?
I’m not sure I understand your question. Just curry powder that you would find on the spice aisle at your local grocery store.
There are different types of curry.. madras, jamaican , etc.
We would suggest a typical curry powder found in the grocery aisle (such as McCormick). The one we use contains: CORIANDER, FENUGREEK, TURMERIC, CUMIN, BLACK PEPPER, BAY LEAVES, CELERY SEED, NUTMEG, CLOVES, ONION, RED PEPPER, AND GINGER.
I used Green chili paste – gives it a more Thai flavor with the lemon grass. Also, made it over rice noodles, and added bamboo shoots to the pot. Fried tofu in a pan & added that with sliced mushrooms & snappeas and set it to soups for a few minutes after so they were not mush but added flavor and texture.
That sounds delicious! Thank you for sharing!
What is sucanat?
“Mix coconut milk, peanut butter, soy sauce, Sriracha, and sucanat in a bowl and add to the soup.”
Hi There, Great question. Sucanat is a brand name for a variety of whole cane sugar. We updated this recipe to match sugar that is what we listed in the ingredients list. Thank you for pointing this out.
So do you have to cook the chicken separately first before you add it to the instpot? Or do you put it in the instapot raw?
Hi Hannah, you do cook the chicken first before you add it to the Instant Pot. If you add this dish to a menu, your prep sheet will indicate how to cook the chicken. In this case cook and dice it. Hope this helps!