Instant Pot Coconut Curry Vegetable Soup

When I first got an Instant Pot, I asked several friends for their tried and true recipes using it. This Creamy Thai Coconut Chicken Soup recipe was one of the first ones I tried. The flavour was delicious, but I wanted more vegetables! Once I started adding more veggies, I was happy to cut out the meat. What evolved is the recipe I'm sharing today, with just the right amount of spice to warm you up from the inside out! It has become a staple for me to make ahead and have in the fridge for a quick and satisfying meal. 

1 Tblsp oil
1 onion, sliced
1-2 Tblsp curry paste
4 C chicken stock
1 red bell pepper, sliced
1 large sweet potato, peeled and cubed
1 (500g) bag frozen cauliflower
2 Tblsp fish sauce 
1 Tblsp sugar
1 can (398ml) coconut milk
2 Tblsp lime juice
Cilantro (optional)

Set Instant Pot to saute, and saute onion in oil until soft. Add curry paste and stir until fragrant. Add chicken stock, deglazing the pot if necessary. Turn off saute function. Add peppers, sweet potato, cauliflower, fish sauce, and sugar. Stir to combine. Secure the cover and set to high pressure for 6 minutes. 

Once the time finishes, do a quick release until the pressure is dropped. Stir in coconut milk, lime juice, and fresh cilantro. 

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