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Instant Pot Thai Peanut Chicken Soup

July 26, 2017 by Lindsay 20 Comments

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This Instant Pot Thai Peanut Chicken Soup recipe is dairy-free and packed with summer vegetables. Perfect for a healthy lunch or dinner in under 30 minutes.

This Instant Pot Thai Peanut Chicken Soup recipe is dairy-free and packed with summer vegetables. Perfect for a healthy lunch or dinner in under 30 minutes.

Hi friends!

You guys didn’t think I forgot about my Instant Pot did you? Don’t have one yet? Snag one here! (affiliate link) As you know, I bought mine back in November and have continued to use it pretty much every single week since then.

This most recent creation was an experiment that turned out SO well. It was loosely inspired by my Salmon Corn Chowder. For some reason, I crave chowder in the summer. I think it’s because I grew up eating this Easy Fish Chowder at my aunt’s house every summer. However, although I’m not completely dairy-free, I have continued to minimize my intake while nursing Little Miss…so my two go-to chowders were out of the running this summer.

Instant Pot Thai Peanut Chicken Soup

This Instant Pot Thai Peanut Chicken Soup recipe is dairy-free and packed with summer vegetables. Perfect for a healthy lunch or dinner in under 30 minutes.

Instead, I grabbed a can of coconut milk from the pantry and took a risk combining some summer veggies like yellow squash, zucchini, peppers and corn with a non-traditional soup ingredient – peanut butter!

The end result was epically delicious – if you like coconut. The flavor of the coconut milk definitely shines through and it’s balanced well by the peanut butter. Then add a healthy squirt of sriracha and you’ve got yourself a spicy bowl of goodness! Plus it’s fast. A few minutes of chopping veggies and chicken, a few minutes for the instant pot to heat up and 10 minutes under pressure and boom!

Here’s how you make it:

Print

Instant Pot Thai Peanut Chicken Soup

This Instant Pot Thai Peanut Chicken Soup recipe is dairy-free and packed with summer vegetables. Perfect for a healthy lunch or dinner in under 30 minutes.

★★★★★

5 from 1 reviews

This Instant Pot Thai Peanut Chicken Soup recipe is dairy-free and packed with summer vegetables. Perfect for a healthy lunch or dinner in under 30 minutes.

  • Author: Lindsay
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 6 1x
Scale

Ingredients

  • 2 strips bacon, diced
  • 1/2 cup onion, diced
  • 1.5 cups sweet potato, diced
  • 1 cup red pepper, diced
  • 1 cup zucchini, diced
  • 1 cup summer squash, diced
  • 1 cup frozen corn kernals
  • 1–2 Tbsp fresh ginger, depending on how much you like the flavor
  • 3 Tbsp soy sauce
  • 1.5 cups chicken broth
  • 1.5 pounds chicken breast, diced
  • 1 tsp paprika
  • 1 can coconut milk (i used full fat)
  • 1/4 cup peanut butter
  • optional garnishes: green onions, chopped peanuts, sriracha

Instructions

Turn the Instant Pot to Saute. Add bacon and onion and saute for about 3 minutes. Turn Instant Pot off. 

Add all remaining ingredients except coconut milk and peanut butter and stir to combine. 

Use manual mode and set Instant Pot for 10 minutes. 

Use quick release, remove cover and add coconut milk and peanut butte. Stir to combine. 

Serve warm with optional garnishes if desired.

Notes


Did you make this recipe?

Tag @theleangreenbean on Instagram

Think you can handle it? I leave the sriracha out to let everyone add their own, but if everyone you’re making it for likes it spicy, feel free to add it in! The spicy kick is definitely what takes it to the next level.

This Instant Pot Thai Peanut Chicken Soup recipe is dairy-free and packed with summer vegetables. Perfect for a healthy lunch or dinner in under 30 minutes.

[clickToTweet tweet=”Looking for a new summer soup? Try this Instant Pot Thai Peanut Chicken Soup for dinner!” quote=”Looking for a new summer soup? Try this Instant Pot Thai Peanut Chicken Soup for dinner.”]

Let’s chat:

What’s your favorite summer soup?

Enjoy!
–Lindsay–

Filed Under: Dinner, Instant Pot, Lunch, Soup & Salad Tagged With: Bacon, Chicken, Chicken Broth, Coconut Milk, Corn, Ginger, Onion, Peanut Butter, Soy Sauce, Sweet Potato, Zucchini

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

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Comments

  1. Kelli @ Hungry Hobby says

    July 26, 2017 at 1:13 AM

    I am obsessed with my instant pot!!!! Despite not being a huge fan of soup I think I can get behind anything with peanuts!

    Reply
  2. dixya @food, pleasure, and health says

    July 26, 2017 at 10:55 PM

    i love peanut flavors in savory dishes..and will definitely be trying this out.

    Reply
  3. Carly says

    July 29, 2017 at 12:05 AM

    Made this tonight…. SOOOOO good. Even my kids ate it up 🙂 Only changes I made – added a few thai chilis for heat and a few splashes of fish sauce. The crunchy peanuts on top gave it a nice texture contrast. Thanks for sharing!

    Reply
    • Lindsay says

      July 30, 2017 at 9:12 PM

      yay! so glad to hear it!

      Reply
  4. Raquel | Living Wellbee says

    July 30, 2017 at 4:23 AM

    It looks so fresh. I usually only eat gazpacho during Summer but this Thai soup seems a good alternative, quick and healthy.

    Reply
  5. Muscle Up Meals says

    July 30, 2017 at 3:31 PM

    That Thai Peanut soup looks so amazing! I must try this, I love spicy too so I may try a little tweak, I’ll keep you guys informed haha. Great work though, love all your posts <3

    Reply
  6. Heather says

    October 25, 2017 at 11:07 AM

    Super excited to make this! Did it hold up well being reheated for leftovers? Do you think you could freeze it as well? TIA!

    Reply
    • Lindsay says

      October 26, 2017 at 9:11 AM

      i liked it as leftovers. I would assume you could freeze it but haven’t tried!

      Reply
  7. Emily says

    January 19, 2018 at 9:29 PM

    So delicious!! I didn’t have squash or zucchini but it turned out super yummy! I added green onions and sriracha to the top!

    Reply
    • Lindsay says

      January 21, 2018 at 8:28 AM

      so glad you liked it!

      Reply
  8. Julia H says

    January 29, 2018 at 8:55 PM

    I can verify this is a truly delicious recipe! Only second time using my Instapot and it was a breeze. I served mine over brown rice, almost like a curry. For manual setting on instapot, use “high”. Used all natural peanut butter (not the super sweet JIF kind) and it made for a subtler flavor. Would make again- thanks Lindsay!

    Reply
    • Lindsay says

      January 30, 2018 at 8:10 AM

      so glad you liked it!

      Reply

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lindsay livingston, Registered Dietitian from Columbus, OH, owner of the lean green bean

Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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