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Instant Pot Keto Thai Chicken Soup Recipe

A delicious and easy-to-make keto-friendly Thai chicken soup made in an Instant Pot.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 lb Chicken breast cut into bite-sized pieces
  • 2 cups Chicken broth
  • 1 cup Coconut milk
  • 1 tablespoon Red curry paste
  • 1 tablespoon Fish sauce
  • 1 teaspoon Ginger minced
  • 2 cloves Garlic minced
  • 1 cup Bell pepper sliced
  • 1 cup Mushrooms sliced
  • 1 tablespoon Lime juice freshly squeezed
  • 1 tablespoon Cilantro chopped

Instructions 

  1. 1. Set your Instant Pot to sauté mode. Add a bit of oil and sauté the ginger and garlic until fragrant.
  2. 2. Add the chicken pieces and cook until they are no longer pink.
  3. 3. Pour in the chicken broth, coconut milk, red curry paste, and fish sauce. Stir well.
  4. 4. Add the bell pepper and mushrooms. Close the lid and set the Instant Pot to high pressure for 10 minutes.
  5. 5. Once the cooking time is up, do a quick release. Open the lid and stir in the lime juice and chopped cilantro.
  6. 6. Serve hot and enjoy!

Nutritional Value

Calories: 250kcal | Carbohydrates: 8g | Protein: 20g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg

Keywords

Chicken Soup, Instant Pot, Keto
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