Ingredients
- 4 boneless chicken breasts, diced
- 2 ½ cups chicken broth
- 2 ½ cups water
- 1 (14 ounce) can coconut cream
- 2 tablespoons Thai garlic chile paste
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon finely chopped Thai basil
- 1 tablespoon fresh cilantro
Why This Dish Is So Special
Cooking Techniques
- Adjust the level of spice by adding more or less chili paste according to your preference.
- Make sure to deglaze the pot well after sautéing to avoid the burn warning on your Instant Pot®.
Step 1
Ad the chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil into your Instant Pot or any similar pressure cooker. Secure the lid and make sure it’s locked in place. Set the cooker to the Soup or Broth setting and let it cook for 30 minutes. It will take about 10 to 15 minutes for the pressure to build up before the cooking time begins.
Step 2
Once the cooking is done, release the pressure slowly using the natural release method—this usually takes around 10 minutes. After that, carefully switch to the quick release to let out any remaining pressure, which should take about 5 minutes. When it’s safe to open, remove the lid and ladle the soup into bowls. Finish each serving with a sprinkle of fresh cilantro for a bright, fresh touch. Enjoy!
