Put all the ingredients into the Instant Pot and cook under high pressure for 10 minutes, using natural pressure release afterward.
Remove and shred chicken, then mix it back into the soup.
Serve warm and enjoy!
Tips And Tricks For Making Chicken Curry Soup
If you're on a full liquids diet, use an immersion blender to get the right consistency.
You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you're doing this over the stovetop.
I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I've not tested this, so if it works out let me know in the comments!
If you're going to make this Chicken Curry Soup recipe, make sure you use fresh Garam Masala! It makes such a huge difference in how it tastes!