Instant Pot Thai Chicken Soup


Campbell’s Kitchen


6 servings


  • 4 carrot, peeled and cut into matchstick-thin strips (about 2 cups)
  • 1 medium red bell pepper, cut into short thin strips (about 1 cup)
  • 5 ounces sliced shiitake mushrooms (about 2 1/2 cups)
  • 12 ounces boneless, skinless chicken breast, cut in half horizontally
  • 2 tablespoons Thai red curry paste or green curry paste
  • 2 tablespoons sugar
  • 4 cups Swanson® Chicken Broth
  • 1 can (14 ounces) unsweetened coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime zest
  • 2 tablespoons chopped cilantro


  1. Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar and broth into a 6-quart Instant Pot.
  2. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes. When done, press Cancel and use the quick release method to release the pressure.
  3. Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Sauté setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.