Instant Pot Thai Chicken Soup

Our recipe for Moment Pot Thai Chicken Soup conveys true flavor with a rich base of Swanson Chicken Stock and fixings simple to find at the supermarket. The greatest aspect — you can have it on the table in just 50 minutes.

Prep Time:       

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

7

Ingredients

Peeled and cut into matchstick-size pieces, 4 carrots

Red bell pepper, cut into short thin strips, 1 medium 

Sliced shiitake mushrooms,   2 ½ cups

Boneless, chicken breasts, halved horizontally, 12 ounces

Thai red curry paste            2 tablespoons

 sugar                                     2 tablespoons

 Chicken Broth (4 cups),      1 (32 ounces) carton Swanson

 unsweetened coconut milk, 1 (14 ounces) can

 lime juice,                             2 tablespoons

grated lime zest,                    1 tablespoon 

2 tablespoons chopped fresh cilantro

Method

Step 1- 

Place the carrots, red pepper, mushrooms, chicken, curry glue, sugar, and Swanson® Chicken Stock into a 6-quart Moment Pot®.

Step 2- 

Lock the cover and close the tension delivery valve. Pressure cook on High tension, setting the clock to 4 minutes (the clock will start counting down whenever pressure is reached-it requires around 15 minutes). When done, press Drop and utilize the fast delivery strategy to deliver the strain.

Step 3- 

Eliminate the chicken from the pot and mix in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Mix in the lime squeeze and lime zing not long before serving. Serve sprinkled with cilantro.