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
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:
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.
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.
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.
Let's chat:
What's your favorite summer soup?
Enjoy!
–Lindsay–
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Original Content: Instant Pot Thai Peanut Chicken Soup
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