SAVORY Chicken Coconut Soup Instant Pot

I have a quick Instant Pot recipe for you. This is a coconut curry chicken soup that I love to order whenever I go to a Thai restaurant. It is called Tom Kha Gai, but we’ll just call it a really tasty coconut curry chicken soup. I am not a huge fan of curry, so if you aren't either don't be turned off by the name, the curry flavor is really subtle in this soup. And the coconut is not really strong either, so don't worry that it is going to be really sweet. It is a little spicy, but not too spicy, although you could adjust with more curry flavor, if that is something you like. This is a yummy savory dish, that is great on its own or you could even serve it over a bed of white rice.

Since it's made in the pressure cooker, it is a super fast dinner and tastes even better the next day! I made a video tutorial, if you want to check that out. And I will link the pressure cooker that I like to use. Scroll down for the recipe and enjoy!

instant pot

Instant Pot

This is the pressure cooker I like


  • 2 cups chicken broth

  • 1 pound boneless, skinless chicken breasts

  • 8 ounces white mushrooms, sliced 

  • 1 Tbsp red Thai curry paste 

  • 1 (13.5 oz) can coconut milk 

  • 3 limes, juiced

  • 1/2 cup chopped cilantro

  • Salt and pepper


  1. Add the chicken, mushrooms, curry paste into the Instant Pot.

  2. Cover and secure the lid. Make sure valve is on “sealing.” Set the manual button/pressure cook button to 10 minutes. Let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.

  3. Cut the chicken into bite-size pieces. Stir in the coconut milk, chicken broth, and the lime juice. Stir in the cilantro. Salt and pepper to taste.

  4. Ladle into bowls or serve over rice and you have a delicious meal. 

Thai coconut soup

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