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bowl chicken curry soup
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4.75 from 4 votes

Neena’s Instant Pot Chicken Curry Soup

Rich and creamy, this chicken soup with curry will become a staple in your home.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dishes
Cuisine: Indian
Keyword: chicken, Instant Pot, soup
Servings: 6 people
Calories: 593kcal
Author: Lynda


  • 2-3 Tbsp ghee or butter
  • 1 large onion diced
  • 2 Tbsp garlic minced
  • 2 Tbsp ginger minced
  • 1 jalapeno sliced
  • 3 Tbsp curry powder
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 2 pounds chicken breasts cooked and shredded
  • 4 cups chicken broth
  • 1 can petite diced tomatoes
  • 3 cups baby spinach
  • 1 can coconut milk
  • Cooked rice optional


  • On Sauté mode, melt ghee or butter and add onions. Sauté for 2 minutes.
  • Add garlic, ginger, and jalapeno and cook for another minute.
  • Add seasonings and stir.
  • Add chicken broth, shredded chicken, and tomatoes and stir well. Place the lid on Instant Pot and cook on Manual for 5 minutes.
  • Allow the pressure to release naturally for 10 minutes. Turn the valve and release any remaining pressure.
  • Stir in the coconut milk and spinach. Place lid on Instant Pot and cook on Sauté setting for 10 minutes.
  • Remove lid and serve over rice, if desired.



Serving: 1 | Calories: 593kcal | Carbohydrates: 18g | Protein: 52g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Cholesterol: 170mg | Sodium: 1385mg | Fiber: 4g | Sugar: 3g