INSTANT POT THAI CHICKEN SOUP RECIPE

Posted on

Ingredients

  • 6 cups Chicken Bone Broth
  • 2 cans Full Fat Coconut Milk
  • ¼ cup Creamy Peanut Butter
  • 1 jar Thai Kitchen Red Curry Paste
  • 2 tablespoons Red Boat Fish Sauce
  • 6 tablespoons Coconut Aminos
  • 3 tablespoons Coconut Sugar
  • 4 cloves Garlic, minced
  • 2 tablespoons Ginger, minced
  • 4 Green Onions, sliced thin
  • 1 Red Pepper, diced
  • 2 cups Broccoli Florets
  • 1 Carrot, sliced
  • 1 cup Mushrooms, chopped
  • ¼ medium Red Onion, thinly sliced
  • 2 cups Shredded Cooked Chicken
  • ¼ cup Basil, chopped

Instructions

  1. Place bone broth, coconut milk, peanut butter, red curry paste, fish sauce, coconut aminos, coconut sugar, garlic and ginger in the InstantPot.
  2. Cook on manual for 15 minutes.
  3. Release the pressure and stir.
  4. Add in the remaining ingredients, except chicken, and basil.
  5. Cook on manual for 3 minutes.
  6. Release pressure and add in chicken and basil and serve.

Recipe source: http://mylifeasrobinswife

Leave a Reply

Your email address will not be published. Required fields are marked *