This Instant Pot Coconut Red Curry Noodle Soup has amazing Asian flavor! And noodles! It tastes every bit as good as it looks! Not too Spicy, or spice it up to your liking. The chicken makes this a hearty soup.
Let the broth mixture heat up, then add the chicken pieces.
Place the lid on the pot and set the Steam Release Knob to Sealing position.
Press the Pressure Cook/Manual button, or dial. Use the + or - button or dial to select 9 minutes (High pressure).
When cook cycle ends, let pot naturally release pressure for 10 minutes. Then do a controlled Quick Release of the remaining pressure by turning the knob to Venting (or push the button on the Ultra) in short bursts at first, to make sure no soup comes out with the steam.
Turn the pot off, and turn on the Sauté feature again.
Add the red bell pepper, basil leaves, brown sugar, lime juice, coconut milk, and cilantro leaves. Stir.
Pro Tip: First, prepare all of the produce and gather
everything you will need to make this soup. It makes
the process go smoothly, and you will have everything
you need at your fingertips! I do this whenever I make a
soup or recipe with several ingredients.
*How much curry paste you use depends on how spicy,
and which brand you use. I like Thai Kitchen for milder,
Mae Ploy for SPICY (Mae Ploy is very spicy, so use half or
less. You can add more later)!