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.
4
Servings
18
Ingredients
0
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
- 2 cups cook Basmati Rice
- ⅛ cups chop Cilantro, Fresh
- 4 individual quarter Lime
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
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?
- **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.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
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