Instant Pot Thai Red Curry Soup

Ingredients

• 1 TBS sesame oil
• 1 medium white onion sliced thin
• 1 medium red bell pepper seeds removed and sliced
• 8 ounces shitake mushrooms
• 1 TBS brown sugar
• 1 TBS fresh ginger, about an inch diced
• 2 TBS Thai red curry paste
• 1 1/2 TBS fish sauce
• 1 TBS reduced sodium soy sauce
• 1 lb Chicken sliced thin
• 3 cups vegetable broth
• 3 TBS lime juice
• 1 cup unsweetened coconut milk
• 1 Tsp Siracha
• 6 lime wedges for garnish
• 1/3 cup chopped cilantro for garnish

Directions

1. Turn on Sauté Function
2. Add Sesame Oil and allow it to heat up
3. Add Onions and cook 2 minutes
4. Add mushrooms, peppers and chicken. Then cook for 2 minutes.
5. Add brown sugar, ginger, curry paste, fish sauce and soy sauce then stir
6. Add vegetable broth.
7. Use “Pressure Cook” (manual) high for 1 minutes, then perform a 7 minute natural release.
8. Remove lid then add lime juice, coconut milk, and sriracha to taste. Stir everything to combine.
9. Garnish with lime wedges and cilantro.