Sarah's Thai Chicken Soup - Sounds Delish - here's the scoop:
● 1.5 lbs 3 large chicken breasts, boneless & skinless
● 5 large 2 lbs sweet potatoes, skin on & cubed
● 1 large onion chopped
● 1 large sliced red pepper
● 14 oz can coconut milk full fat
● 6 oz can tomato paste low sodium
● 6 cups water or low sodium broth
● 2 tbsp fish sauce
● 1 tbsp maple syrup
● 1 tbsp red curry paste
● 1/4 tsp salt and pepper
● 1 cup peanuts chopped
● 2 limes juice of
● 1 bunch cilantro finely chopped
Instructions
1. In 6 or 8 quart Instant Pot, add chicken, sweet potatoes, onion, red pepper, coconut
milk, tomato paste, water, fish sauce, maple syrup, red curry paste, salt and
pepper. No need to stir but if you did by accident - it is fine.
2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for
20 minutes.
3. 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.
4. Remove chicken onto a plate and shred with 2 forks.
5. Using an immersion blender, puree soup right inside the pot.
6. Return chicken back to the pot along with peanuts, lime juice, cilantro and bell peppers (optional)
Have fun and experiment with adding additional veggies! I have done carrots in mine before :)
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