Instant Pot Chicken Quinoa Soup
This Instant Pot Chicken Quinoa Soup is packed full of rich & spicy Thai flavors, tender chicken thighs, red bell peppers & nutrient packed quinoa.
Servings: 6 servings
Calories: 439kcal
Ingredients
- 1 lbs. chicken thighs, cut in 2" pieces
- 1 tbsp. coconut oil
- 1 cup quinoa, rinsed
- 6 cups chicken stock or bone broth
- 2 tbsp. fresh lime juice
- 1-3 Thai chilies, diced
- 1 tbsp. chili garlic sauce
- 2 green onions, diced
- 2 garlic cloves, minced
- 2 tsp. ginger paste
- 1 tbsp. lemongrass paste
- 4 tbsp. fish sauce
- 1 can full fat coconut milk
- 2 tsp. tamarind concentrate
- 2 red bell peppers, chopped
- Thai basil, (optional-for garnish)
Instructions
- Heat the coconut oil in the Instant Pot on the saute setting on "normal." Add the chicken and brown on all sides, about 5-7 minutes. You can also brown the chicken in a separate skillet.
- Add all remaining ingredients, EXCEPT the quinoa, and cook on high pressure for 15 minutes. Use the quick release to release the pressure.
- Add the quinoa and pressure cook on high for 1 minute. let the pressure release naturally for 5 minutes, then use the quick release to release the rest.
- Serve garnished with Thai basil.
Notes
Cook's Tips:
- I use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted.
- I always use full fat coconut milk in my recipes. The lite just doesn't have the same richness and consistency we look for. I will rarely, if ever, call for lite coconut milk.
- Adjust the amount of Thai chilies according to your desired spiciness level.
- The lemongrass and ginger paste are much easier to work with than fresh ginger or lemongrass, and I find the flavor to be very close so I use these in this soup for convenience. Feel free to use fresh if you'd like, just reduce the amount by about ½ as the fresh will be more potent.
- Substitute lime juice for the tamarind concentrate if absolutely necessary. Use 1 tbsp. of lime juice.
- If you are very pressed for time, you can skip browning the chicken, however, I recommend it if you have the time. It adds a deeper flavor to the soup.
Nutrition
Serving: 1.5cups | Calories: 439kcal