Disabled Kitchen Recipe: Instant Pot Thai Coconut Chicken Soup

Like most of my recipes, this Instant Pot Thai Coconut Chicken Soup recipe is an extremely easy dump and cook recipe, with a little bit of sauteing.

Prep time is 15 minutes. Cook time is 9 minutes. Plus about 20 – 30 minutes of waiting for the Instant Pot to reach pressure and naturally release pressure.

Heat index is extra mild.

Makes 10 x 1 cup servings. I always eat 2 cups at a time but everyone has different per-portion needs, so this allows more flexibility when you change the number of portions in the recipe before printing.

If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.

Instant Pot Thai Coconut Chicken Soup for Canning Needed Items

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Disabled Kitchen Recipe: Thai Coconut Chicken Soup for Canning

Servings 10 1 cup servings
Prep Time 15 minutes
Cook Time 9 minutes
Passive Time 30 minutes
Total Time 54 minutes


  • 2 tbsp coconut oil
  • 1/2 cup chopped onion Approximately 1 small onion.
  • 1 tbsp Ginger/Garlic Masala Recipe for Ginger/Garlic Masala
  • 112 g Thai red curry paste 4 oz jar in the United States
  • 908 g boneless skinless chicken thighs Cut into cubes
  • 1 large chopped red bell pepper
  • 6 slices ginger If you can source galangal, use that instead
  • 2 tsp fresh Thai basil chopped
  • 1 1/2 cup salt-free chicken broth
  • 2 tbsp fish sauce
  • 1 tbsp sugar heaping
  • 400 ml can full-fat coconut milk
  • 2 1/2 tbsp lime juice


  • Turn on the Instant Pot to saute. Add oil, onions, ginger/garlic masala and Thai red curry paste. Saute until onions are translucent (about 2 minutes). Press cancel.
  • Add the chicken and mix until the chicken is thoroughly covered.
  • Add bell pepper, sliced ginger, Thai basil, chicken broth, fish sauce and sugar. Stir to mix well.
  • Cook at High Pressure for 5 minutes. Natural release. Tip: To speed up natural release, please cold wet clothes on the metal parts of the lid. You may need to re-wet the clothes a couple of times as the Instant Pot dries them out.
  • Once the pressure has released, remove lid and turn onto saute. Add coconut milk and lime juice. Bring to a boil and stir thoroughly. Once it starts boiling, press cancel.
  • Serve. With the leftovers, either store in the refrigerator and eat the rest within 3 days or freeze.
Author: Jules Sherred
Calories: 235kcal
Course: Main Dish
Cuisine: Thai
Keyword: Low Effort


Nutrition Facts
Disabled Kitchen Recipe: Thai Coconut Chicken Soup for Canning
Amount Per Serving
Calories 235 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Cholesterol 77mg26%
Sodium 674mg29%
Potassium 100mg3%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 21g42%
Vitamin A 650IU13%
Vitamin C 44.6mg54%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.



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