Chicken and vegetable curry soup – quick pressure cooker recipe
Creamy chicken curry soup with vegetables and coconut milk, full of flavor and ready in just a few minutes in the pressure cooker.
Chicken and vegetable curry soup
Course: Supa, Main, Fel principalCuisine: Asian-inspired, FusionDifficulty: Easy, Usor4
servings15
minutes15
minutes320
kcal30
minutesI set out to make something quick and flavorful in the pressure cooker, but I didn’t expect a soup that would fill the kitchen with so much aroma and warmth. This recipe was born from a collaboration with FRAM, after I received a pressure cooker that I was excited to test. I wanted something comforting, creamy, and full of flavor, and this chicken and vegetable curry soup proved to be the perfect choice.
The warm aroma of curry and fresh ginger, combined with the silky coconut milk and tender chicken, greets you the moment you lift the lid. The vegetables retain their texture and color, and every spoonful offers a perfect balance of sweet, savory, and slightly spicy notes.
It’s the kind of dish that cooks effortlessly but delivers maximum satisfaction—perfect for busy days or evenings when you crave something warm, nourishing, and full of flavor.
Ingredients (4 servings)
500 g chicken breast, cut into cubes
1 large onion, chopped
2 garlic cloves, minced
1 red bell pepper, cut into strips
2 carrots, thinly sliced
1 zucchini, sliced
400 ml coconut milk
200 ml chicken stock or water
2 tablespoons curry powder (or to taste)
1 teaspoon freshly grated ginger
Salt and pepper, to taste
2 tablespoons oil
Preparation method
- In classic recipes, this soup is often made with curry paste, which gives a more intense and concentrated flavor. However, curry powder is an excellent and much more accessible alternative, providing a balanced and warm taste. Fresh ginger is highly recommended, as it adds brightness and a subtle spicy note that perfectly complements the creaminess of the coconut milk.
- Start by setting the pressure cooker to the sauté function or medium-high heat, then add the oil. Once the oil is heated, add the chopped onion and cook for 2–3 minutes, until it becomes soft and slightly translucent. Add the garlic and freshly grated ginger, stirring constantly for another minute.
- Add the chicken breast cubes, sprinkle the curry powder, and mix well, letting them cook for 2–3 minutes until they change color on the outside. They don’t need to be fully cooked at this stage, as they will continue to tenderize under pressure.
- Next, add the carrots, bell pepper, and zucchini, spreading them evenly. Pour in the coconut milk and chicken stock, then gently stir to combine all the ingredients and create a creamy, flavorful base. Close the pressure cooker lid and set it to cook under pressure for 5–7 minutes, depending on the size of the chicken pieces.
- Once the cooking program is complete, carefully release the pressure and open the lid. Stir the soup gently and taste, adjusting with salt and pepper as needed. You’ll notice a creamy, velvety soup with tender vegetables and a rich, aromatic blend of curry and coconut.
- Once the soup is ready, let it sit for a minute to settle, then pour it hot into bowls. For serving, I chose to add separately cooked rice, placed directly in the bowl, over which I poured the creamy curry soup. The rice absorbs some of the liquid, making the dish even more hearty and comforting.
- I hope this chicken and vegetable curry soup brings you the same joy it brought me. It’s the kind of recipe that proves you don’t need hours in the kitchen to create a dish full of flavor and character. Quick, creamy, and comforting, it’s perfect for busy days or whenever you want something warm and nourishing.
If you try the recipe, don’t forget that final squeeze of lemon—it completely transforms the flavor. And for more simple, flavorful meal ideas, be sure to stay tuned to the blog.
