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

Thai food is probably up there as one of my favourites. I just love the fresh flavours and spiciness. Nothing quite as tasty on the palette as a delicious Thai Curry and that lovely creamy coconut milk.

So when I fancied putting together a quick soup today in the instant pot and saw the tub of Thai Red Curry Paste in my pantry. It just had to be a Thai Chicken Rice Soup. 

Fresh vegetables, fragrant spices, rice and cooked chicken, what is there not to like?

Wait!! What’s an Instant Pot? An Instant Pot is a brand of multi-function pressure cooker. It’s one of my favourite cooking appliances. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.

It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).

Love Soup? and want some other delicious recipes to try?

• CHICKEN AND LENTIL SOUP
• LEFTOVER CHICKEN BRUSSELS SPROUTS AND BEAN SOUP
• SYN FREE GROUND TURKEY VEGETABLE BEAN SOUP
• EASY SYN FREE CHICKPEA AND TOMATO SOUP
• SYN FREE CHICKEN VEGETABLE PASTA SOUP
• TUSCAN CHICKEN AND WHITE BEAN SOUP
• CURRIED BUTTERNUT SQUASH AND BROWN RICE SOUP
• SYN FREE CARROT AND BUTTER BEAN SOUP
• SYN FREE SWEETCORN AND LEEK SOUP

or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.

How about a 1/3 speed foods in this Instant Pot Thai Chicken Rice Soup?

To the soup I added pepper, onion, carrot and mushrooms, literally using up what I had left in the fridge, as it was close to a grocery shop, so probably not quite your 1/3 speed foods, remember speed foods are recommend but not compulsory.

You could really add any kind of vegetable to this dish, like sugar snap peas, different peppers, etc. Just bear in mind that if you do increase the vegetables quite a bit, you may need to also increase the liquid.

Kitchen Items used in this Instant Pot Thai Chicken Soup:

• Kitchen Scales
• Measuring Spoons
• Wooden Spoon
• Instant Pot or Pressure Cooker
• Chopping Board
• Measuring Jug or cups
• Santoku Knife

---

LET’S CONNECT!

Find me ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | and YOUTUBE, come and follow me TO MAKE SURE YOU KEEP UP TO DATE ON ALL NEW RECIPES.

You can also subscribe to Slimming Eats so that you never miss any new updates.

IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT AND  TAG US IN YOUR PHOTOS @SLIMMINGEATS ON INSTAGRAM

See the handy Pinterest image below if you wish to pin this for later 🙂

Instant Pot Thai Chicken Rice Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

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

Print

Ingredients

• 200g (7oz) of leftover cooked chicken, shredded
• 3.5 cups (840ml) of chicken stock
• 3/4 cup (150g) of uncooked long grain white rice
• 2 tbs of Thai red curry paste (1 syn) - I use Thai World Red Curry Paste
• 1 tbs of fish sauce
• 1 red pepper, chopped
• 4 mushrooms, sliced
• 1 carrot, sliced into thin batons
• 1 onion, diced
• 1/2 cup (120ml) of coconut milk (8 syns) - I use Aroy-d
• 1 tbs of ginger
• 3/4 cup of frozen peas
• fresh coriander
• cooking oil spray

Instructions

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

Notes

This recipe is gluten free, dairy free vegetarian, Slimming World and Weight Watchers Friendly.

• Extra Easy - 2.5 Syns per serving
• WW Smart Points - 6 per serving (use cooked chicken breast)

*Suitable for freezing

Cooking time does not include the time it takes for the instant pot to seal and reach pressure.

If you wish to share this recipe, then please do so by using the share buttons provided.

Do not screenshot or post recipe or content in full.

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. 

All images and content on Slimming Eats are copyright protected.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy. 

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 5.9gSaturated Fat: 3.4gCholesterol: 30mgSodium: 627mgCarbohydrates: 43gFiber: 3.2gSugar: 6gProtein: 19.1g

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram