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Thai chicken and rice soup in a blue and black bowl topped with lime wedges.
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Instant Pot Thai Chicken and Rice Soup

This Thai Chicken and Rice Soup has a little kick, a little spice, but only for flavor not for heat. With the oh-so-basic chicken and rice base, you can also easily change the ingredients of this recipe to your liking. Make this in the Instant Pot in less than 20 mins!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Thai
Servings: 6 Servings
Calories: 259kcal
Author: Aimee Mars

Ingredients

  • 4 Garlic Cloves minced
  • 2 tablespoons Fish Sauce
  • 3 tablespoons Red Chili Paste
  • 15 ounces Crushed Tomatoes
  • 1 cup Rice
  • 1 lb Boneless, Skinless, Chicken Breast
  • 6 cups Chicken Broth
  • 8 ounces Shiitake Mushrooms stems removed

Instructions

  • Place all the ingredients into the Instant Pot and stir them together. Close the lid and set the vent to sealing. Press the MANUAL button and set the timer for 15 minutes. Allow the steam to release for 10 minutes before removing the lid.
  • Remove the lid and pull out the chicken pieces. Shred them using 2 forks on a cutting board and return them to the Instant Pot and stir to combine.

Notes

Slow Cooker Directions: Place all the ingredients into your slow cooker and cook for 4 to 5 hours on low, or 2 to 3 hours on high. Test the chicken to make sure it reaches an internal temp of 165 degrees. Remove the chicken and shred using 2 forks, while the chicken is still warm, return to the slow cooker and stir. Serve with garnishes of choice.

Nutrition

Serving: 1Serving | Calories: 259kcal | Carbohydrates: 37g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1519mg | Potassium: 881mg | Fiber: 3g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 2mg