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 l ime 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. 


  1. You know? Pot Coconut Curry Vegetable Soup is my favorite soup ever.. I'll try your recipe thanks for sharing..

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  2. Nice post I have learned a lot through out this blog thanks for sharing keep it up
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  3. I was loving my instant pot, bragging to all about it. Making my dogs food was so easy! I put in the food and the water, pressed pressure cook and like magic it was just done when it beeped. Getting used to the pressurization wasn't hard at all. It wasn't really difficult to use.instant pot air fryer