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

Want a taste of Thailand at home? 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!


Instant Pot Thai Curry Chicken Noodle Soup - Instant Pot Recipe on Travelling Foodie

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!

Instant Pot Thai Curry Chicken Noodle Soup with Sesame Seeds and Seaweed

With my new Instant Pot, I decided this would be a great first Instant Recipe 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.

Noodle lifting the bowl of Thai Curry Chicken Noodle Soup made with Instant Pot

What Makes This Instant Pot Recipe So Good?

  • One Pot: All you need is one pot, the Instant Pot inner cooking pot.
  • 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.
Chicken Legs, Tomatoes and Onions on Thai Green Curry Broth on Instant Pot
  • 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.
Diced Onions and Tomatoes on Curry Soup
  • 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.
Pressure Cooker Thai Green Curry Chicken Noodle Soup on 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.
Thai Green Curry Chicken Noodle Soup in Bowl

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


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 Duo Crisp + Air Fryer with Air Fryer holder

Instant Pot Ingredients

  • 2 pieces Chicken Legs – Feel free to use other chicken parts or different meat.
  • 2 squares Ramen 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
Chopped Tomato and Onions on Ladle

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
Adding sesame seeds toppings to Thai Curry Chicken Noodle Soup from Instant Pot

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.

Diced Onions, Diced Tomatoes, Soy Sauce and Honey

Add all the ingredients, except the noodles, into the Instant Pot. Stir to mix everything.

Thai Curry Chicken Broth on Instant Pot

Seal with Pressure Cooking Lid. Run Pressure Cook on High for 10 minutes. Preheat wait time takes about 10 minutes.

Instant Pot Gadget with Thai Chicken Curry Soup

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.

Thai Curry Chicken Noodle Soup on Instant Pot

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

Instant Pot Thai Green Curry Chicken Noodle Soup in Bowl

(Optional) Garnish with sesame seeds and seaweed triangles.

Dropping sesame seeds on a bowl of Instant Pot Thai Curry Chicken Noodle Soup
Lifting noodles from Instant Pot Thai Curry Chicken Noodle Soup in bowl

Other Quick and Easy Recipes You’ll Love


Instant Pot Thai Curry Chicken Noodle Soup Recipe

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Instant Pot Recipe: Thai Curry Chicken Noodle Soup

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: @TravellinFoodie on Instagram & Twitter and Travelling Foodie on Facebook.

Instant Pot Thai Curry Chicken Noodle Soup with Sesame Seeds and Seaweed

Instant Pot Thai Curry Chicken Noodle Soup

Yield: 2 bowls
Prep Time: 10 minutes
Cook Time: 13 minutes
Instant Pot Pre-Heating and Quick Release Total Time: 20 minutes
Total Time: 43 minutes

This Instant Pot Thai Curry Chicken Noodle Soup recipe gives you a delicious taste of Thailand right at home! The Thai Curry Chicken Noodle Soup is full of flavours of Thai green curry, sesame, onions and coconut. Makes for a great meal in 45 minutes and a perfect comfort food in cold weather!

Ingredients

Thai Curry Chicken Noodle Soup Ingredients

  • 2 pieces Chicken Legs
  • 2 squares Ramen Noodles
  • 2-3 tbsp Green Curry Paste, depending on spice preference
  • 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
  • 1 sheet Seaweed

Instructions

  1. Season chicken legs with salt and pepper. Dice onions and red peppers.
  2. Add all, except ramen noodles, from Thai Curry Chicken Noodle Soup Ingredients into the Instant Pot. Stir to mix everything.
  3. Seal with Pressure Cooking Lid. Run Pressure Cook on High for 10 minutes. Preheat wait time takes about 10 minutes.
  4. While waiting, cut seaweed sheet in half and break each half into 4 triangles.
  5. When Pressure Cook is done, do a Quick Release (QR) for the steam to release.
  6. Remove Pressure Cooking Lid and run Saute on High 3 minutes. Preheat wait time takes about 3-5 minutes.
  7. While pre-heating, shred the chicken legs and remove the bones.
  8. Once Saute shows HOT (the soup begins to boil), cook noodles for 3 minutes then serve in bowls.
  9. (Optional) Garnish with sesame seeds and seaweed triangles.

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Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Calories: 1524Total Fat: 96gSaturated Fat: 57gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 328mgSodium: 5490mgCarbohydrates: 90gFiber: 7gSugar: 15gProtein: 82g

Please note that nutrition information you see is provided and automatically calculated by Nutritionix. This may vary depending on the specific ingredients that you use. To ensure the most accurate information, I suggest entering your specific ingredients into a nutrition calculator.

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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.