Ingredients:
– 1 tablespoon coconut oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1-2 tablespoons red curry paste (adjust to taste)
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 cups chicken broth
– 1 can (14 oz) coconut milk
– 1 red bell pepper, thinly sliced
– 1 cup mushrooms, sliced
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1-2 tablespoons brown sugar (adjust to taste)
– 1 cup baby spinach or kale
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh basil, chopped (optional)
– Lime wedges, for serving
Instructions:
1. Sauté the Aromatics:
– Set the Instant Pot to ‘Sauté’ mode and add the coconut oil. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant.
2. Add the Curry Paste:
– Stir in the red curry paste and cook for another minute, allowing the flavors to blend.
3. Add the Chicken:
– Add the chicken pieces to the pot and cook for about 2-3 minutes, stirring to coat the chicken with the curry mixture.
4. Add the Broth and Vegetables:
– Pour in the chicken broth and coconut milk. Add the sliced red bell pepper and mushrooms. Stir to combine.
5. Pressure Cook:
– Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 10 minutes.
6. Release the Pressure:
– Once the cooking time is complete, carefully quick release the pressure by turning the valve to ‘Venting’. Once the pin drops, carefully remove the lid.
7. Season the Soup:
– Stir in the fish sauce, lime juice, and brown sugar. Adjust the seasoning to taste.
8. Add the Greens:
– Stir in the baby spinach or kale until wilted.
9. Serve:
– Ladle the soup into bowls and garnish with fresh cilantro and basil if using. Serve with lime wedges on the side.
