If you’re craving a cozy bowl of soup that’s nourishing, packed with flavor, and doesn’t require babysitting the stove, you’ve officially found your soup. This Instant Pot Chicken Quinoa Soup Recipe is warm, comforting, slightly spicy, and loaded with protein thanks to tender chicken thighs and hearty quinoa.
It’s the kind of easy chicken quinoa soup you make on a busy weeknight—but it tastes like something you simmered all day. Coconut milk gives it richness, lime and tamarind bring the tang, and Thai-inspired aromatics make every spoonful pop. Bonus? It’s naturally a gluten-free chicken quinoa soup and totally meal-worthy.
Don't forget to try this Instant Pot Turkey Ramen or this super easy Instant Pot Chicken Pho for soul warming soups.
Why This Recipe Works
- Full-fat coconut milk adds richness. It gives this soup that luxurious, silky texture and helps balance the bold Thai flavors—don’t even think about using light coconut milk here.
- The quinoa is added last. Cooking it after pressure cooking keeps it fluffy and perfectly tender, not mushy.
- Browning the chicken = more flavor. That quick sear creates a crust on the outside while keeping the chicken juicy inside.
- It’s made in the Instant Pot. Which means this instant pot chicken quinoa soup comes together fast with minimal effort and maximum payoff.
This is everything you want in a healthy chicken quinoa soup that doesn’t taste like “healthy food.”
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What Is My Take on Instant Pot Chicken Quinoa Soup Recipe
I love soups that feel comforting and energizing, and this one checks every box. It’s bold, aromatic, lightly spicy, and incredibly satisfying. The combination of coconut milk, fish sauce, ginger, and lemongrass gives it serious depth, while the quinoa makes it filling enough to stand alone.
This is also one of my favorite high-protein chicken soup recipes when I want something cozy but still balanced. It’s warming without being heavy and perfect for meal prep, sick days, or chilly evenings when you want dinner handled for you.
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Make It a Meal
This soup is filling on its own, but if you want to round things out, try serving it with these easy side dishes:
Easy Side Dishes
Looking for more simple sides to pair with this soup? Try:
- A light cucumber salad
- Steamed jasmine or Coconut Jasmine Rice
- Fresh spring rolls
- Crusty gluten-free bread or flatbread
The Ingredients
Don't fret, the list may look long but it's all easy stuff guys. This is pretty much a dump and cook soup. And if you can't find all the ingredients at the store, I've included Amazon affiliate links in the recipe card to buy them.
I actually use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted. But guys, if you're not on the bone broth band wagon yet, GET THERE. It's so good. Learn how to make it right in the Instant Pot.
I always use full fat coconut milk in my recipes. The lite just doesn't have the same richness and consistency we look for. I will rarely, if ever, call for lite coconut milk.
Adjust the amount of Thai chilies according to your desired spiciness level. I'm kind of a baby, so I only use 2-3, but feel free to use more if you'd like a spicier soup.
The lemongrass and ginger paste are much easier to work with than fresh ginger or lemongrass, and I find the flavor to be very close so I use these in this soup for convenience. Feel free to use fresh if you'd like, just reduce the amount by about ½ as the fresh will be more potent.
I highly recommend buying the tamarind concentrate if you don't already have any. The flavor it adds is incredible, and hard to duplicate with anything else. However, if you absolutely have to, you can substitute lime juice for the tamarind. Just note the flavor will not be quite the same. I've included a link to buy in the recipe card.
The Thai basil is optional as a garnish. You can usually find it at the Asian market, or substitute regular basil or mint in place of it. Both work well.
Like I said, I've included links for all ingredients in the recipe card in case you want to buy them through Amazon.
If you don't have an Instant Pot yet, shame on you. Just kidding, read more about it in my full Instant Pot Review to decide if it's for you or not (it's definitely for you).
Step By Step Instructions
Step1: Heat the coconut oil in the Instant Pot on the saute setting on "normal." Add the chicken and brown on all sides, about 5-7 minutes. You can also brown the chicken in a separate skillet.
Step2: Add all remaining ingredients, EXCEPT the quinoa, and cook on high pressure for 15 minutes. Use the quick release to release the pressure.
Step3: Add the quinoa and pressure cook on high for 1 minute. let the pressure release naturally for 5 minutes, then use the quick release to release the rest.
Step4: Serve garnished with Thai basil.
If you're really pressed for time? Don't bother browning the chicken. It does add a better flavor, but your soup will still be wonderful if you don't.
Expert Tips
- Short on time? You can skip browning the chicken—but if you have a few extra minutes, it’s worth it.
- I use homemade chicken bone broth, but store-bought stock or bone broth works great too.
- Always use full-fat coconut milk for the best texture and flavor.
- Adjust the Thai chilies based on your heat tolerance.
- If needed, substitute the tamarind concentrate with 1 tablespoon lime juice.
Common Questions
Yes! This soup reheats beautifully and is great for meal prep.
Yes—this is a naturally gluten-free chicken quinoa soup.
You can, but chicken thighs stay juicier and more flavorful in pressure cooking.
Storing Instructions
Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, place cooled soup in airtight containers and freeze for up to 3 months. I highly recommend freezing in single-serving containers so you can thaw exactly what you need.
To thaw, place in the fridge overnight and reheat on the stovetop or in the microwave until warmed through.
Did you make this Instant Pot Chicken Quinoa Soup? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Instant Pot Chicken Quinoa Soup
Ingredients
- 1 pounds chicken thighs, cut in 2" pieces
- 1 tablespoon coconut oil
- 1 cup quinoa, rinsed
- 6 cups chicken stock or bone broth
- 2 tablespoon fresh lime juice
- 1-3 Thai chilies, diced
- 1 tablespoon chili garlic sauce
- 2 green onions, diced
- 2 garlic cloves, minced
- 2 teaspoon ginger paste
- 1 tablespoon lemongrass paste
- 4 tablespoon fish sauce
- 1 can full fat coconut milk
- 2 teaspoon tamarind concentrate
- 2 red bell peppers, chopped
- Thai basil, (optional-for garnish)
Instructions
- Heat the coconut oil in the Instant Pot on the saute setting on "normal." Add the chicken and brown on all sides, about 5-7 minutes. You can also brown the chicken in a separate skillet.
- Add all remaining ingredients, EXCEPT the quinoa, and cook on high pressure for 15 minutes. Use the quick release to release the pressure.
- Add the quinoa and pressure cook on high for 1 minute. let the pressure release naturally for 5 minutes, then use the quick release to release the rest.
- Serve garnished with Thai basil.
Expert Tips:
- I use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted.Â
- I always use full fat coconut milk in my recipes. The lite just doesn't have the same richness and consistency we look for. I will rarely, if ever, call for lite coconut milk.
- Adjust the amount of Thai chilies according to your desired spiciness level.Â
- The lemongrass and ginger paste are much easier to work with than fresh ginger or lemongrass, and I find the flavor to be very close so I use these in this soup for convenience. Feel free to use fresh if you'd like, just reduce the amount by about ½ as the fresh will be more potent.
- Substitute lime juice for the tamarind concentrate if absolutely necessary. Use 1 tbsp. of lime juice.
- If you are very pressed for time, you can skip browning the chicken, however, I recommend it if you have the time. It adds a deeper flavor to the soup.
Nutrition
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