Instant Pot Coconut Curry Chicken Noodle Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

2 tbsp olive oil

1 white onion (diced)

1 red bell pepper (seeds and stem removed, diced) (would add lots more of this next time)

1 tbsp minced ginger

4 cloves garlic, minced

2 tbsp fish sauce

4 ounces jar red Thai curry paste (tried with yellow curry paste and it was good- want to try with the red)

1 ½ lbs boneless skinless chicken breasts

32 ounces chicken broth

27 ounces full fat coconut milk (2 13.5 ounce cans)

3 cups chopped broccoli (would add more) (would also be really good with snap peas here too!)

8 ounces thin rice noodles (pad Thai was fine)

cilantro, lime wedge, chopped peanuts (for topping) (peanuts are important)

Directions

Set the Instant Pot to the brown/saute setting.

Add the olive oil, onion, and red bell pepper.

Cook until slightly softened, about 4-5 minutes.

Add the garlic and ginger and cook another minute.

Add the fish sauce, red Thai curry paste, chicken breasts, chicken broth, and coconut milk, and stir well to combine.

Place the lid on the Instant Pot and seal the pressure valve.

Cook on HIGH for 12 minutes for fresh chicken breasts and 15 minutes for frozen chicken.

Release the pressure valve. Remove the chicken from the Instant Pot and shred into bite-sized pieces.

Add the chicken back to the soup, along with the broccoli.

Turn on the brown/saute function again, and cook until the broccoli is softened, about 5 minutes.

Add the noodles and cook another minute or two, until softened.

Serve topped with cilantro, lime, and chopped peanuts. Enjoy!