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Instant Pot Thai Chicken Soup

This authentic Thai chicken soup with carrots, bell pepper, and shiitake mushrooms is ready in 50 minutes thanks to the Instant Pot.
Makes:6 servings


  • 4 carrots, peeled and cut into matchstick-size pieces
  • 1 medium red bell pepper, cut into short thin strips
  • 2½ cups sliced shiitake mushrooms
  • 12 ounces boneless, skinless chicken breasts, halved horizontally
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons sugar
  • 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
  • 1 (14 ounce) can unsweetened coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime zest
  • 2 tablespoons chopped fresh cilantro


Prep:20 mCook:30 mReady:50 m
  1. Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.
  2. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  3. Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.

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