Instant Pot Chicken Curry Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Instant Pot Chicken Curry Soup is an Indian curry-flavored creamy chicken soup that’s going to have everyone going back for seconds. Serve this hearty, spicy soup with crusty bread or over rice.
Melt butter or ghee in 'Saute' mode.
Add onions and saute until golden brown, about 2 minutes.
Add garlic, ginger, and jalapeno and cook mixture until fragrant, about 30 seconds to 1 minute.
Add curry powder, salt and pepper and stir till fragrant. **
Add chicken and stir to coat with spice mixture.
Stir in 1/4 cup of broth to deglaze. There should be no brown bits stuck to the bottom of the inner pot.
Stir in remaining broth and tomatoes.
Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 5 minutes.
Allow the pressure to release naturally (NPR). If you're pressed for time, after 10 to 15 minutes, release any remaining pressure.
Press Cancel and Open the Instant Pot.
Stir in spinach and coconut milk.
Cook soup in ‘Saute’ mode until spinach wilts and soup is heated through.
Stir in cilantro and serve soup in individual soup bowls
over Instant Pot Rice
or with crusty bread.
* Adjust the quantity of salt based on whether your curry powder already has salt and to suit your taste preference.
** You don’t want to burn the spices! If you need to, add a tablespoon of broth to deglaze the inner pot. If the Instant Pot becomes too hot and the ingredients are burning, turn it off to cool it down and turn back on when it's cooler.
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
- See the blog post for more detailed recipe tips.
Serving: 1serving | Calories: 100kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 647mg | Fiber: 2g | Sugar: 1g