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Delicious Instant Pot Thai Chicken Rice Soup - a fragrant soup that is super quick and easy to make. 



Total time

16 minutes




  • 200 g chicken (leftover, cooked, shredded)
  • 3½ cups chicken stock
  • ¾ cup long grain white rice (uncooked)
  • 2 tbs Thai red curry paste (i use thai world red curry paste)
  • 1 tbs fish sauce
  • 1 red pepper (chopped)
  • 4 mushrooms (sliced)
  • 1 carrot (sliced into thin batons)
  • 1 onion (diced)
  • ½ cup coconut milk (i use aroy-d)
  • 1 tbs ginger
  • ¾ cup frozen peas
  • fresh coriander
  • cooking oil spray


  1. Set instant pot to saute mode
  2. Spray with cooking oil spray and once it displays hot, add the onion and ginger and fry for a few minutes to soften.
  3. Add in the paste and stir until the onion and ginger are mixed with the paste.
  4. Add in the rice, stock, fish sauce, peas and vegetables.
  5. Stir and then add lid, close valve (if not self sealing)
  6. Set to manual (high pressure) for 4 minutes.
  7. Once instant pot finishes cooking, quick release the pressure.
  8. Remove lid, set back to sautés mode and stir in coconut milk and cooked chicken until all heated through.
  9. Serve topped with coriander.
  10. Enjoy
  11. View the recipe instructions at


Low carb

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