Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Pressure Cooker Spicy Creamy Chicken Soup
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
405
kcal
Calories:
405
kcal
|
Carbohydrates:
11
g
|
Protein:
21
g
|
Fat:
31
g
|
Fiber:
2
g
|
Sugar:
4
g
US Customary
-
Metric
Ingredients
For the Sauce
1
Onion
chopped
6
cloves
Garlic
1-2
julienned ginger
.5
cup
Full-Fat Coconut Milk
10
ounces
Rotel
canned tomato and chilis
1
tablespoon
Chicken Bouillon Paste
1
teaspoon
Turmeric
For the Chicken
1
pound
Boneless Skinless Chicken Thighs
cut into large bite-size pieces
1.5
cups
chopped celery
2
cups
Swiss chard chopped
For Finishing
1/2
cup
Full-Fat Coconut Milk
Instructions
Place onion, garlic, ginger, tomatoes and chilis, turmeric, broth base, and coconut milk in a blender, and mix until roughly purée the sauce.
Pour the sauce into the inner liner of your instant pot. Add in the chopped chicken, chopped Swiss chard, and chopped celery
Cook the soup on high pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
Add the remaining ½ cup of coconut milk, stir through and serve.