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.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 6
Ingredients
Scale
- 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.
