I've been experimenting with my new Instant Pot since I ordered it on a mega sale a couple weeks ago, and I must admit Scott and I have been loving it!
While not all of my creations have been blog-worthy, this soup is one you must add to your meal planning soon. I was inspired to make this one after seeing my friend Beth, from Tasty Yummies, cooking something similar in a recent Snapchat story – and she has a similar recipe, a slow cooker coconut red curry soup as well on her blog! As much as Instagram and IG stories can be fun, Snapchat currently is still where more fun and randomness are happening for all of us. So, if you enjoy seeing even more behind-the-scenes of everyday life, that's where most of us post it.
Don't have an Instant Pot yet? You can use the same ingredients and simmer it on your stovetop in a large soup pot for about an hour to cook it all through.
- 1 large onion, diced
- 4 garlic cloves, smashed
- 1-inch piece of ginger
- sea salt
- ~ 2-3 cups chopped kale
- 2 carrots, chopped
- ~ 1.25 pounds of raw chicken thighs, cut into 1.5 inch pieces
- ~ 4 cups chicken broth
- 1 can full-fat coconut milk
- 3 tablespoons Thai red curry paste (I used Thai Kitchen brand)
- A few dashes of fish sauce
- A few pinches of sea salt
- 1 lime, cut into wedges chopped fresh cilantro for garnish
Set the Instant Pot (IP) to the Sauté function (1.), then hit the “Adjust” button to move it to the middle setting labeled as “Normal” for medium heat.
Place the onion, garlic, and ginger along with a few pinches of sea salt into the pot, stirring occasionally while you chop the kale, carrots, and chicken.
Place the rest of the ingredients into the Instant Pot, then close the lid. Make sure you hear the sound play to indicate that it's closed and your valve is set to “Sealing”.
Press the Soup button (2.), then Adjust down to 5 minutes. This will allow the contents to come up to high pressure, then cook at high pressure for 5 minutes. Yes, this is enough time to cook the cut up chicken through from raw. If you want to place whole chicken breasts or thighs into the soup, or they are frozen, you may want to set it to 7-10 minutes.
When the high pressure cooking is finished, allow the Instant Pot to depressurize on its own, don't flip the valve to release it. When I cooked mine, it took about 45 minutes to depressurize naturally. If you are in a hurry, you can flip the valve to venting to depressurize it more quickly, but you may need to cover the valve with a kitchen towel to prevent soup steam from spraying all over your kitchen. You can also turn OFF the Instant Pot after the high pressure cooking has completed, which may allow it to naturally depressurize faster as well.
Garnish with fresh lime juice and cilantro to serve.