Thai Peanut Soup


This recipe was the first one I tried out in my new Instant Pot. A Christmas gift from my parents (thanks Mom and Dad!), I was at first nervous that I would have yet another never-used kitchen gadget cluttering up my apartment. However, after I tried this recipe that cooked up in under an hour (including chopping and prepping), and produced a flavourful soup laced with juicy, tender pieces of chicken, I was sold on the magic of the Instant Pot. 

Below is my recipe, adapted for both stovetop and Instant Pot.


1 tbsp sesame oil

4-6 skinless boneless chicken thighs (or tofu would make a great substitute for Meatless Monday)

1 yellow onion, diced

2 cloves of garlic, minced or crushed

1 thumb-sized piece of ginger, minced

1 tbsp chile paste or sriracha

1 tsp ground coriander

3 1/2 cups no sodium added chicken or vegetable broth

8 ounces of your favourite noodle, such as rice, chow mein, or soba (even whole wheat spaghetti could work)

1/4 cup natural creamy peanut butter

2 tbsp low sodium soy sauce, or tamari

Juice of 1 lime

1 can unsweetened coconut milk

1 bunch broccoli, trimmed and cut into small pieces

1 red bell pepper, sliced thin

1/2 cup cilantro, chopped

2 green onions, chopped


Set your Instant Pot to saute on medium, or use a Dutch oven or large pot on your stovetop on medium heat, and add oil. When oil has been heated, add chicken thighs and brown, about 4 minutes per side. Remove chicken thighs to a plate, then add onion and saute until softened. Then add garlic, ginger, chile paste, coriander, broth, and cooked chicken back to the pot. Note: If you are using tofu, I wouldn't add it here, and instead add it at the end.

Instant Pot - Set your Instant Pot to Ultra or Manual setting, and set for 20 minutes. Put the lid on and let it do it's thing!  Once the 20 minutes is up, turn the cooker off and release the steam. 

Stovetop - Put the lid on your pot and let simmer on low for 30 minutes.

Meanwhile, cook the noodles to package directions, strain and set aside.

After the cooking time has elapsed, remove the chicken and shred with two forks. Add the shredded chicken and turn the Instant Pot back to saute function, or turn up the heat to medium on your stovetop. Stir in the peanut butter, soy sauce, coconut milk, lime juice, broccoli, and red pepper and allow to cook for 5 min more, or until broccoli is just tender. Season soup to taste. Portion the noodles into bowls, and ladle the hot soup over top, making sure to include lots of the vegetables. Top with cilantro and green onion, and serve.