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  1. Suzanne

    5 stars
    My brother told me about this soup. This is one of the best recipes I’ve ever found out about. Absolutely delicious. Contest-winner. This will be going in my regular rotation. Easy and amazing! THANK YOU!

    • Paint the Kitchen Red

      Thanks, Suzanne! I’m so glad he shared it with you. If you’re a fan of shrimp, you might like the chipotle shrimp soup too.

  2. Sunny Drohan

    Quick question:
    What is black pepper powder? Is it peppercorns which hv b ground Tom powder?

    Bought the Aroyal Coconut milk from Amazon.

    • Paint the Kitchen Red

      Hi there Sunny, thanks for your question. Yes it’s just ground black pepper, freshly ground or pre-ground. Hope you like the recipe.

      • Sunny Drohan

        5 stars
        Thanks. Will let you know after I make it, maybe next week.
        Sunny D.

  3. D. NIK

    Thanks for the very well-thought-out web instructions and recipe. I assume the recipe is for 6 0r 8 QT size.

    • Paint the Kitchen Red

      You can use either size. I mostly use a 6 quart for my recipes, but soups, in particular, can be made in the 8 quart without modifications.

  4. Cynthia Blanchard

    5 stars
    This was so yummy and delicious. Thank you for posting.

    • Paint the Kitchen Red

      Cynthia, I’m thrilled that you loved the recipe because it’s one of my favorites!

  5. Brenda

    I loved this soup, despite the fact that i did not have cilantro. I added some red peppers, and used some almond/coconut cream. Plus instead of jalepenos, i used some hot sauce. It came out awesome!

    • Paint the Kitchen Red

      Brenda, I’m so glad you liked the recipe and made it your own!

  6. Mullo

    5 stars
    Easily 5 stars!! This recipe is magnificent. My wife and I each had 2 bowls and she asked me to make a double batch again tomorrow haha. 👍🏻👍🏻 Thank you for the amazing recipe!!

    • Paint the Kitchen Red

      Thank you! I’m so glad to hear you like the recipe as much as we do 🙂

      • Mullo

        5 stars
        Thank you!! I made with one large diced to ato the first batch and canned the second batch. The fresh tomato batch was better so just a note if you or anyone wishes to try that way. ❤️

        • Paint the Kitchen Red

          Mullo, thank you so much for giving that feedback. Fresh is always better in my opinion, but I don’t always have them on hand 🙂

  7. Cheryl

    5 stars
    Love this recipe. You do a great job of giving helpful directions and information. So yummy

  8. Heidi McMaster

    If I was going to add extra veggies (ie, carrots, mushrooms, peppers), should I saute them with the onion before pressure cooking with the chicken, or add them after?

    • Paint the Kitchen Red

      Heidi, you don’t need to saute the vegetables with the onions. You can add them in with the chicken if they’re slower-cooking (they will be well-done) or add them in after pressure cooking and cook on saute mode if they’re fast-cooking and/or you prefer the veggies to be more chewy/al dente.

  9. Suzy

    5 stars
    This was delicious. One question, do you think the left overs could be frozen. Questionable. I made it for myself and have lots left. I’ll try to cut it in half next time! Thanks!

    • Paint the Kitchen Red

      Hi Suzy, thanks for your comment and good question. I don’t think I’ve ever frozen this recipe but I do freeze curries with coconut milk and they’re fine. I’d give it a shot.

  10. Nancy

    5 stars
    I am new to the instant pot and although my soup looks somewhat different from yours it’s much darker in color, the taste is great. I will definitely be making it again.

    • Paint the Kitchen Red

      Nancy, it’s probably the type of curry powder that made your soup darker. I’m glad the taste was good though 🙂 Thank you for taking a moment to comment and rate the recipe!

    • Judy

      5 stars
      Will be making it this week! Thanks

  11. Kate

    5 stars
    I have been making this soup for almost a year now! I absolutely love it. I sometimes add diced carrots or potatoes if I am low on chicken. We like to meal prep this for busy weeks, especially during the wintertime, it’s like a warm hug. We leave out the spinach when we first make it then add it fresh after reheating it throughout the week!

    • Paint the Kitchen Red

      Wow, that’s so great to hear, Kate! I love love this soup too! Thanks for sharing the tip about freezing it.

  12. Tita C

    5 stars
    Family loves this recipe. In have made this multiple times and recently used cooked rotisserie chicken in place of raw chicken out of convenience and it was just as good as the written recipe. This is in the rotation and one of my five year old’s faves.

    • Paint the Kitchen Red

      Hi Tita, I’m always most excited to hear about kids enjoying the recipes 🙂

  13. Ginger Taylor

    5 stars
    I made this soup tonight and everyone loved it. It is a keeper! Thanks for the recipe!

    • Paint the Kitchen Red

      I made it last night with extra veggies! But what do you know – I didn’t have any coconut milk, which is weird because I ALWAYS have it on hand. Used powdered coconut milk, stirred into some broth and added to the soup. Worked out pretty well.

  14. Jennifer Brannen

    5 stars
    So delicious. I’m a low fodmap eater, so I skipped the onion and garlic. I also wanted some carbs and for it it to be a little thicker, so I added mung beans, zuchinni and carrots. It was still soup consistency but so yummy that I had to stop myself from eating 3 servings in 1 : )

    • Paint the Kitchen Red

      Jennifer, I’m so happy to hear that you liked the recipe as much as I do! Thanks for your comment 🙂

  15. Adrienne Michalek

    5 stars
    Great recipe! Easy to follow and the outcome was so delicious. We devoured it. Thank you!

    • Paint the Kitchen Red

      Thanks Adrienne! I’m really glad you like the recipe. One of my favorite recipes to make, period!

  16. ika

    this turned out great but wish you would have recipe on top vs step by step that are becoming irrelevant with all these different pressure cooker on the market. I imagine it takes long time to put that together but for us with Ninja foodi we just need the recipe 🙂 thank you for your effort though

    • Paint the Kitchen Red

      I completely understand your perspective, and for that reason I have a “Go directly to Recipe” button after the tips but before the step by steps. I can’t put that button higher because I really want people to read the tips. The step by steps are useful for the newbies 🙂

  17. Glenn Hurd

    So I made this recipe twice now and each time it’s turned out perfect I like a little bit more curry powder in mine and little bit more garlic but the basic recipe is standalone good thanks for sharing this with us I used to buy the soup from a store downtown everyday for lunch and now I can make a batch in my instant pot and it last me two weeks

    • Paint the Kitchen Red

      5 stars
      Thanks for your comment, Glenn! I love it when people use my recipes to cook at home rather than eat out!

  18. Steve

    5 stars
    Hi Neena,
    Checking in again, just wanted you to know I really love this recipe! If any of my friends get instant pots I recommend this. I’ve been going pretty willy nilly with it and just tossing in whatever is in my fridge or cupboard: carrots, mushrooms, squash, garbanzos, broccoli, cauliflower, and the last time I used panang instead of curry powder. So versatile.

    Thank you!

    • Paint the Kitchen Red

      Steve – Awesome, thank you so much! I can see how a Thai curry paste would work well with this recipe too. Glad to hear you’re changing it up to suit your tastes.

  19. Misty Allen

    Can I make this recipe with chicken breasts instead of thighs or would it compromise the flavor?

    • Paint the Kitchen Red

      Misty, I generally don’t like to pressure cook chicken breasts but because these pieces are cut small and the cook time is short, I think you’ll have good results. Enjoy!

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