Neena’s Instant Pot Chicken Curry Soup
Rich and creamy, this chicken soup with curry will become a staple in your home.
Servings: 6 people
- 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