Instant Pot Red Thai Curry Soup


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Instant Pot Red Thai Curry Soup. How to cook a delicious red Thai curry soup or red Thai vegetable curry in the instant pot pressure cooker. Loaded with root vegetables, red Thai curry paste, coconut milk and red lentils. Perfect for quick and healthy family lunches or dinners.

Instant Pot Red Thai Curry Soup recipe
Instant Pot Red Thai Curry Soup

Instant Pot Red Thai Curry Soup

What you might not know about me is that for one night only I worked as a waitress in a Thai restaurant when I was 18 back in the year 2000.

The Thai restaurant was husband and wife owned and had been open about a year.

The lady had put herself through a quick culinary course and her new husband had paid for her to have her own Thai restaurant.

But she sucked at anything business and I was in this chaotic kitchen trying to help her. I worked for one night only and then left, realising that I couldn’t work for someone that was so unorganised.

But even though business was not her strong point, she was amazing at cooking Thai food and that night I got to watch her cook all the meals that went out in the restaurant.

The Thai food smelt amazing, looked amazing and I was in my foodie element.

From that moment on, my obsession with Thai food began.

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Best Instant Pot Red Thai Curry

Red Thai curry has always been my favourite and it must be one of those one pot meals I cook all the time.

I started making it in the slow cooker many years ago, then the Dutch Oven and over the last 4 years in the instant pot pressure cooker.

Because it’s a frequent meal in the Milner house, you will always find the ingredients in our house.

Are always in the fridge. We will always have some coconut milk in the pantry too. Then it’s a case of grabbing what vegetables we have in and loading them up ready for an instant pot red Thai curry soup.

You can use any firm vegetable you have or just use lentils. I have made Thai curry with carrots, butternut squash, pumpkin, sweet potato and even asparagus.Easy Slow Cooker Butternut Squash

Instant Pot Red Lentil Curry Soup

instant pot red thai curry soup step by step
Instant Pot Red Thai Curry Soup

Cooking red lentil curry soup is one of the EASIEST EVER instant pot vegetable recipes.

  1. Sauté an onion in the instant pot.
  2. Load in red Thai curry paste, ginger, and garlic.
  3. Stir in vegetables and dump in the rest of the ingredients.
  4. Place the lid on the instant pot, cook for 5 minutes and blend.
  5. Serve.

Instant Pot Vegetable Curry

Can I let you in on a little secret of when I was typing up this Thai curry soup recipe for you?

I couldn’t decide what to call it.

It was between instant pot vegetable curry and instant pot red Thai curry soup. You see it is one of those recipes that can be both. You can serve it before blending into a soup with rice like I have done below:

Or blend it like a soup and serve it over instant pot brown rice.

To me, this Thai red curry instant pot recipe is just something I make when I have yummy root vegetables in and want a veggie loaded quick dinner.

It is your choice whether you serve it as instant pot vegetable curry or instant pot curry soup. I will let you decide!

Instant Pot Thai Red Lentil Soup

You will also notice that we use red lentils in this curry soup. It makes the soup more filling and keeps you full for longer.

It is also fantastic for thickening the soup if you are using vegetables that carry too much water.

Instant Pot Red Thai Curry Soup
Instant Pot Red Thai Curry Soup
Print Recipe
5 from 3 votes

Instant Pot Red Thai Curry Soup

Instant Pot Red Thai Curry Soup. How to cook a delicious red Thai curry soup or red Thai vegetable curry in the instant pot pressure cooker. Loaded with root vegetables, red Thai curry paste, coconut milk and red lentils. Perfect for quick and healthy family lunches or dinners.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Appetizer, Soup
Cuisine: Instant Pot
Servings: 4
Calories: 636kcal

Ingredients

Kitchen Gadgets:

Instant Pot Curry Soup Recipe Ingredients:

Instructions

  • Peel and dice your onion. Load into the instant pot with extra virgin olive oil and sauté until the onion starts to change colour.
  • Cancel sauté and add in and stir the curry paste, ginger, and garlic.
  • Peel and dice and load into the instant pot the root vegetables.
  • Add the rest of the ingredients, stir, and place the lid on the instant pot.
  • Set the valve to sealing and cook for 5 minutes on manual.
  • Use quick pressure release and manually release pressure.
  • Load into bowls with rice for instant pot vegetable curry or blend for curry soup.

Notes

You can use any root vegetables. We used a mix of carrots, butternut squash, sweet potatoes, and pumpkin.

Nutrition

Calories: 636kcal | Carbohydrates: 83g | Protein: 18g | Fat: 29g | Saturated Fat: 22g | Sodium: 164mg | Potassium: 1728mg | Fiber: 29g | Sugar: 18g | Vitamin A: 697IU | Vitamin C: 53mg | Calcium: 156mg | Iron: 7mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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3 thoughts on “Instant Pot Red Thai Curry Soup”

  1. 5 stars
    I made this for lunch and OMG it is AMAZING. I had some spare red lentils that needed using up and it was so filling too. 10 out of 10.

    Reply

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