Dive into a culinary adventure with "Instant Pot Coconut Chicken Soup: A Quick Tropical Escape," a recipe that transports your taste buds to a tropical paradise with every spoonful. This delightful dish combines the creamy richness of coconut milk with tender chicken, infused with a melody of spices that bring warmth and depth to this comforting soup. Perfect for those seeking a quick and easy meal that doesn't compromise on flavor, this Instant Pot recipe promises a delicious escape from the ordinary, ready in minutes and requiring minimal effort.
Whether you're a seasoned home chef or new to the wonders of the Instant Pot, this Coconut Chicken Soup recipe is designed to impress with its simplicity and exotic flavor profile. The Instant Pot does all the heavy lifting, allowing the ingredients to meld together under pressure, enhancing the flavors and tenderizing the chicken to perfection. Ideal for busy weeknights, cozy family dinners, or when you simply crave a taste of the tropics, this soup offers a satisfying and nutritious meal that's as easy to make as it is delicious to eat. Embrace the ease and excitement of cooking with your Instant Pot and let "Instant Pot Coconut Chicken Soup: A Quick Tropical Escape" become your go-to recipe for a speedy, sumptuous dining experience.
Ingredients
- 1 tablespoon coconut oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1 can (14 ounces) coconut milk
- 2 cups chicken broth
- 1 stalk lemongrass, tender parts only, finely chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 red chili, thinly sliced (adjust to taste)
- Juice of 1 lime
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Additional lime wedges and sliced chili for garnish
Instructions
Prepare the Instant Pot: Set your Instant Pot to the Sauté mode. Once hot, add the coconut oil, followed by the chicken pieces. Sauté until the chicken is lightly browned on all sides, about 5 minutes. Add the garlic, ginger, and lemongrass, cooking for another minute until fragrant.
Combine Ingredients: To the Instant Pot, add the coconut milk, chicken broth, fish sauce (if using), soy sauce, sugar, turmeric, and coriander. Stir well to combine, ensuring the chicken is submerged in the liquid. Place the lid on the Instant Pot, making sure the valve is in the sealing position.
Cook: Set the Instant Pot to Pressure Cook (Manual) on high for 10 minutes. After the cooking time has ended, allow for a natural release for 5 minutes before carefully turning the valve to venting for a quick release of any remaining pressure.
Final Touches: Open the lid once safe to do so. Stir in the lime juice and adjust the seasoning with salt as needed. Serve hot, garnished with fresh cilantro, additional lime wedges, and sliced chili.
Hint: To enhance the flavor and aroma of your Coconut Chicken Soup, consider lightly bruising the lemongrass stalk with the back of a knife before chopping it. This process releases the essential oils and maximizes the lemongrass's fragrant citrus notes, infusing the soup with an authentic tropical essence. Additionally, if you prefer a soup with a smoother texture, you can strain the broth before serving to remove the lemongrass, ginger, and any other large spice pieces, ensuring each spoonful is rich in flavor yet smooth on the palate. This simple yet effective technique elevates the soup's overall taste and dining experience, bringing the essence of the tropics right to your bowl.
Variations
Creamy - Stir in a dollop of Greek yogurt or a splash of heavy cream into the soup just before serving to add a rich, velvety texture and a subtle tanginess that complements the coconut base.
Vegetable-Packed - Add a cup of chopped carrots and bell peppers during the sautéing stage and a cup of spinach leaves just before the pressure cooking ends for a vibrant, nutritious boost that adds color, texture, and extra flavor to the soup.
Equipment
- Instant Pot (6 qt or larger recommended)
- Measuring cups and spoons
- Knife and chopping board for preparing ingredients
- Grater for ginger
- Wooden spoon or spatula for stirring
Top tip
For an even richer coconut flavor and creamier texture, opt for full-fat coconut milk instead of light versions. The fat content in full-fat coconut milk not only enhances the soup's luxurious mouthfeel but also carries the flavors of spices and aromatics more effectively, creating a more indulgent and satisfying dish.
FAQ
To make a vegetarian version of this Coconut Chicken Soup, substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth. If using tofu, opt for the firm variety for better texture, adding it after pressure cooking to maintain its integrity.
Yes, this soup freezes well. Cool the soup completely before transferring it to freezer-safe containers. Leave some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave, adjusting the consistency with a little extra broth or water if necessary. Note that the texture of the vegetables and chicken may change slightly after freezing and reheating.
Instant Pot Coconut Chicken Soup: A Quick Tropical Escape
Ingredients
- 1 tablespoon coconut oil
- 1 pound chicken breast cut into bite-sized pieces
- 1 can 14 ounces coconut milk
- 2 cups chicken broth
- 1 stalk lemongrass tender parts only, finely chopped
- 2 cloves garlic minced
- 1 inch piece ginger grated
- 1 tablespoon fish sauce optional
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 red chili thinly sliced (adjust to taste)
- Juice of 1 lime
- Salt to taste
- Fresh cilantro chopped, for garnish
- Additional lime wedges and sliced chili for garnish
Instructions
- Set your Instant Pot to the Sauté mode. Once hot, add the coconut oil, followed by the chicken pieces. Sauté until the chicken is lightly browned on all sides, about 5 minutes. Add the garlic, ginger, and lemongrass, cooking for another minute until fragrant.
- To the Instant Pot, add the coconut milk, chicken broth, fish sauce (if using), soy sauce, sugar, turmeric, and coriander. Stir well to combine, ensuring the chicken is submerged in the liquid. Place the lid on the Instant Pot, making sure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook (Manual) on high for 10 minutes. After the cooking time has ended, allow for a natural release for 5 minutes before carefully turning the valve to venting for a quick release of any remaining pressure.
- Open the lid once safe to do so. Stir in the lime juice and adjust the seasoning with salt as needed. Serve hot, garnished with fresh cilantro, additional lime wedges, and sliced chili.
Notes
- Lightly bruise the lemongrass stalk before chopping to release more flavor.
- For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable broth.
- The soup can be frozen for up to 3 months. Thaw and reheat gently, adjusting consistency as needed.
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