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.
- …..
- …..
- Visit Instant Pot Thai Peanut Chicken Soup for full instructions
Originally posted 2019-02-01 21:00:49.
Originally posted 2019-02-01 21:00:49.