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Instant Pot Curried Coconut Chicken Soup - Lunch

<p>This freezer friendly Instant Pot Curried Coconut Chicken Soup will provide warmth and flavor as the weather cools, but the homemade broth will also keep you healthy through the cold season.</p>
4 Servings Recipe By

Ingredients

  • 1 cup dice Onion
  • 1 cup slice Carrot
  • 1 1/2 cups slice Bell Pepper, Red
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 tablespoons peel and mince Ginger, Fresh
  • 1/2 tablespoons Curry Powder
  • 2 cups Chicken Broth/Stock
  • 1/2 teaspoons Salt
  • 2 1/4 teaspoons chop Lemongrass
  • 3 cups cook and dice Chicken, Boneless Breasts
  • 3/4 cups Coconut Milk, Canned
  • 1 tablespoon Peanut Butter, Creamy
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sriracha Sauce
  • 1/2 teaspoons Sugar
  • 2 cups cook Basmati Rice

Serving Day Ingredients

  • 1/8 cups chop Cilantro, Fresh
  • 4 individual quarter Lime

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 521 Calories
  • 15g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 95mg Cholesterol
  • 1020mg Sodium
  • 59g Total Carb
  • 3g Fiber
  • 6g Total Sugars (Includes 1g Added Sugars)
  • 37g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Add onions, carrots, bell pepper, garlic, ginger, and curry powder in Instant Pot.
  3. Pour in broth, salt, lemongrass and chicken.
  4. Mix coconut milk, peanut butter, soy sauce, Sriracha, and sugar in a bowl and add to the soup.
  5. Lock the lid in place and seal steam nozzle.
  6. Cook on high pressure for 3 minutes.
  7. Let pressure release naturally for 5 minutes then release any remaining pressure.
  8. Stir in cilantro just before serving. Serve over hot cooked rice, garnished with lime wedges for squeezing over the soup.

Freeze For Later Cooking Directions

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?

  1. **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.**
  2. Add onions, carrots, bell pepper, garlic, ginger, and curry powder in Instant Pot.
  3. Pour in broth, salt, lemongrass and chicken.
  4. Mix coconut milk, peanut butter, soy sauce, Sriracha, and sugar in a bowl and add to the soup.
  5. Lock the lid in place and seal steam nozzle.
  6. Cook on high pressure for 3 minutes.
  7. Let pressure release naturally for 5 minutes then release any remaining pressure.
  8. Let cool.
  9. Divide the soup among the indicated number of quart freezer bags.
  10. Divide the rice among the indicated number of pint freezer bags.
  11. Seal, label and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat the soup in the microwave until warmed through.
  3. Reheat the rice in the microwave until warmed through.
  4. Serve the soup over the rice, sprinkle with cilantro and garnish with lime wedges for squeezing over the soup.

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