Instant Pot Thai Chicken Soup Freezer Meal

Name: Instant Pot Thai Chicken Soup Freezer Meal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai, Asian
Ingredients: ▢1.5 lbs 3 large chicken breasts, boneless & skinless; 5 large 2 lbs sweet potatoes, skin on & cubed; 1 large onion chopped; 14 oz can coconut milk (full fat); 6 oz can tomato paste (low sodium); ▢2 tbsp fish sauce; ▢1 tbsp maple syrup; ▢1 tbsp red curry paste; ▢1/4 tsp salt; ▢3 kaffir lime leaves optional; ▢6 cups water or low sodium broth; 1 cup peanuts chopped; 2 limes juiced; ▢1 bunch cilantro finely chopped; ▢1-2 bell peppers chopped, for garnish and crunch (optional)

8 steps

Prep:10minCook:30min

Delicious Instant Pot Thai Chicken Soup Freezer Meal. "Easy and creamy Instant Pot Thai Chicken Soup with coconut milk, peanuts, cilantro, lime and full of hidden veggies. Make on the stove, slow cooker or turn into a freezer meal."

Updated at: Thu, 17 Aug 2023 03:50:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories402.4 kcal (20%)

Total Fat20.4 g (29%)

Carbs30.5 g (12%)

Sugars9 g (10%)

Protein27.4 g (55%)

Sodium597.3 mg (30%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1.5 lbschicken breasts

large, boneless & skinless

5sweet potatoes

large, skin on & cubed

1onion

large, chopped

14 ozcan coconut milk

full fat

6 ozcan tomato paste

low sodium

2 Tbspfish sauce

1 Tbspmaple syrup

1 Tbspred curry paste

¼ tspsalt

kaffir lime leaves

optional

Before Cooking

6 cupswater

or low sodium broth

Garnish (after cooking)

1 cuppeanuts

1 bunchcilantro

chopped, for garnish and crunch, optional

Instructions

Before Freezing

Step 1

Add chicken, sweet potatoes, onion, coconut milk, tomato paste, fish sauce, maple syrup, red curry paste, salt and kaffir lime leaves to 1 gallon freezer container (like a freezer bag).

Zip Top Bag

chicken breasts1.5 lbs

sweet potatoes5

onion1

can coconut milk14 oz

can tomato paste6 oz

fish sauce2 Tbsp

maple syrup1 Tbsp

red curry paste1 Tbsp

salt¼ tsp

kaffir lime leaves

After Freezing

Step 2

In 6 or 8 quart Instant Pot, add chicken, sweet potatoes, onion, coconut milk, tomato paste, water, fish sauce, maple syrup, red curry paste, salt and kaffir lime leaves. No need to stir but if you did by accident – it is fine.

Instant PotSoup / Broth

chicken breasts1.5 lbs

sweet potatoes5

onion1

can coconut milk14 oz

can tomato paste6 oz

fish sauce2 Tbsp

maple syrup1 Tbsp

red curry paste1 Tbsp

salt¼ tsp

kaffir lime leaves

water6 cups

Step 3

Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.

Step 4

After Instant Pot has finished cooking, let Instant Pot sit for 10 minutes and then release remaining pressure using Quick Release method by turning valve to Venting and open the lid.

Step 5

Remove chicken onto a plate and shred with 2 forks.

Step 6

Using an immersion blender, puree soup right inside the pot.

Step 7

Return chicken back to the pot along with peanuts, lime juice, cilantro and bell peppers (optional).