Dairy-Free Instant Pot Creamy Chicken Thigh Soup
A rich, warming soup made with tender pressure-cooked chicken thighs in a creamy coconut milk base. Fresh kale adds color and nutrition while aromatic garlic, onion, and thyme create a comforting flavor profile. The Instant Pot makes this hearty soup quick and convenient for busy weeknights, delivering restaurant-quality results in under 30 minutes. Perfect for cold weather or when you need a nourishing meal that's both satisfying and wholesome.
Ingredients
- 1 tablespoon avocado oil
- 1 onion, diced
- 4 cloves garlic, diced
- 1 pound boneless skinless chicken thighschicken breast1:1highFull guide →
- ⅝ cup bone brothchicken stock1:1standard broth
high
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon fish sauce
- 1 teaspoon dried thyme
- 1 bag kale
- 1 can full fat coconut milk
- 1 avocado, diced
- 2 tablespoons sesame oil(optional)
Instructions
- 1
Heat pressure cooker on saute mode
- 2
Add avocado oil, garlic and onion and saute until tender
- 3
Move onion and garlic to side of pot and add chicken, browning on both sides
- 4
Mix chicken with onions and garlic
- 5
Add bone broth and seasoning
- 6
Close pressure cooker and set to high pressure for 5 minutes
- 7
Release pressure manually and open lid
- 8
Use forks to shred the chicken
- 9
Add remaining bone broth, coconut milk, and kale
- 10
Close lid and pressure cook on high for 2 minutes
- 11
Release pressure manually, open lid and stir well
- 12
Serve garnished with sesame oil and diced avocado
Tips
Brown the chicken well for deeper flavor before pressure cooking
Add delicate greens like kale after the initial cook to prevent overcooking
Let pressure release naturally for more tender chicken if time permits
Good to Know
Refrigerate up to 4 days in airtight container
Can make 1 day ahead, reheat gently and add fresh avocado
Serve hot with avocado garnish and drizzle of sesame oil
Common Mistakes
Don't skip browning chicken to avoid bland flavor
Add kale in second cooking phase to prevent mushiness
Substitutions
FAQ
Can I use chicken breast instead of thighs?
Yes, but reduce cooking time to 3-4 minutes as breast meat cooks faster and can become dry if overcooked.
What if I don't have an Instant Pot?
Use a regular pot and simmer covered for 25-30 minutes until chicken is tender and easily shredded.
How long does this soup keep?
Store in refrigerator up to 4 days. The coconut milk may separate when reheated, just stir well.