Instant Pot Thai Curry Chicken Noodle Soup – Easy One Pot Recipe

Want an easy noodle soup recipe? This Instant Pot Thai Curry Chicken Noodle Soup gives you a delicious hearty meal full of Thai flavours with green curry, coconut, sesame and onions.

An easy one pot Instant Pot recipe in 45 minutes that’s a perfect comfort food for the cold weather!

Get a taste of Thailand at home with the Instant Pot Thai Curry Chicken Noodle Soup!

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Instant Pot Thai Curry Chicken Noodle Soup

Whenever the weather gets cold, I crave some sort of noodle soup. It’s my go-to comfort food.

During the quarantine, I was craving the green curry from my favourite Thai restaurant in Toronto, Pai.

And it made me think that their Thai green curry can actually be very delicious as a noodle soup too!

With my new Instant Pot, I decided this would make a great FIRST of many Instant Pot recipes on Travelling Foodie since let’s you get a taste of Thailand at your home.

What’s the idea behind this dish? Think of it as the marriage of Thai green curry chicken with noodle soup.

It just makes sense!

This Instant Pot Thai Curry Chicken Noodle Soup recipe is a very easy comfort food all year long.

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What Makes This Instant Pot Recipe So Good?

• One Pot: All you need is one pot, the Instant Pot inner cooking pot. I love one pot recipes like the Instant Pot Albondigas Soup.
• Quick and Easy: This is mostly a set-and-forget recipe. The active time is actually short at 23 minutes. It’s the general Instant Pot preheating and steam release wait times that make it longer.

• Flexible: You want white meat instead of dark meat chicken? You can just replace them and it will still work. You can even use beef or pork instead of chicken. Don’t want green curry? You can switch to Thai red curry or others.
• Healthy: If you want to make it vegetarian, just skip the chicken and add more vegetables of your choice.

• Multi-Recipe: This Instant Pot recipe is split into two main parts: Thai Green Curry Chicken Soup then the Noodles. In the process, you learn how to make Chicken Noodle Soup, Thai Curry Chicken Soup and Thai Coconut Curry Noodle Soup in an Instant Pot.

• Meal Prep: You can do this ahead of time by meal prepping the Thai curry soup with chicken only and then just heating it up with noodles when needed. You can even freeze the soup!
• Scalable: This Instant Pot recipe serves two people but can easily serve portions by increasing the ingredients by the same ratio, up to what’s allowable for your Instant Pot quart size.

Also Read: Easy 30-Minute Recipes: Meals and Snacks in 30 Minutes or Less

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What You Need For Instant Pot Thai Green Curry Chicken Noodle Soup

Equipment

I used the Instant Pot Duo Crisp + Air Fryer for this recipe, but any version of Instant Pot should work since all you need is the Pressure Cook and Saute functions.

Instant Pot Ingredients

• 2 pieces Chicken Legs – Feel free to use other chicken parts or different meat.
• 2 squares packets of Noodles – I only had ramen noodles that time but you can definitely use other noodles like vermicelli, rice noodles, udon, etc.
• 2-3 tbsp Green Curry Paste – Use an amount based on your spice preference. You can also make your own green curry paste.
• 2 cups Coconut Milk
• 2.5 cups Water
• 1 piece Onion diced
• 1 piece Red Bell Pepper diced
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 3 tsp Honey
• 1 tsp Salt
• 1 tsp Pepper

Optional Garnishes

• 4 tsp Sesame Seeds – I was debating whether to add this as an Instant Pot ingredient, but made it a garnish so the dish is more photogenic.
• 1 sheet Seaweed

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How To Make Thai Curry Chicken Noodle Soup On Instant Pot

Dice 1 onion and 1 red bell pepper.

Season 2 pieces chicken legs with salt and pepper.

Add all the ingredients, except the noodles, into the Instant Pot.

Stir to mix everything.

Seal with Pressure Cooking Lid.

Run Pressure Cook on High for 10 minutes.

Preheat wait time takes about 10 minutes.

While waiting, cut seaweed sheet in half and break each half into 4 triangles.

When Pressure Cook is done, do a Quick Release (QR) for the steam to release.

How quick release pressure on Instant Pot?

You press down on the Quick Release Button or Steam Release Button (depending on the model) until it locks into place.

Steam will begin to come out of the Steam Release Valve.

Make sure your hand is not above the valve and you are not on the space where the valve releases steam.

Remove Pressure Cooking Lid and run Saute on High 3 minutes.

While preheating, shred the chicken legs and remove the bones.

Preheat wait time takes about 3-5 minutes.

Once Saute shows HOT (the soup begins to boil), cook noodles for 3 minutes.

Serve the Thai green curry soup with chicken and noodles in bowls.

(Optional) Garnish with sesame seeds and seaweed triangles.

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Other Quick and Easy Recipes You’ll Love

• Ninja Speedi Italian Meatball Soup
• Stir-Fry Thai Curry Udon Noodles with Luncheon Meat
• Air Fryer Chicken Breasts
• Air Fryer Bacon Cheese Tots

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Instant Pot Thai Curry Chicken Noodle Soup Recipe

Be sure to bookmark/save/pin this post so you can easily make Thai Curry Chicken Noodle Soup on Instant Pot!

Here is the quick and easy Instant Pot recipe for the Thai Curry Chicken Noodle Soup.

I would love to see how this recipe worked for you! Please share your creations with me on social media and tag me so I can check them out: @TravellingFoodie on Instagram & Facebook and @TravellinFoodie on Twitter.

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Check Instant Pot Products & Reviews

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Hope this Instant Pot Thai Curry Chicken Noodle Soup recipe gives you an idea on what to have for lunch or dinner!

It’s a great comfort food especially when the weather is cold.