Ingredients
- 4 boneless chicken breasts, diced
- 2 ½ cups water
- 1 (14 ounce) can coconut cream
- 2 tablespoons Thai garlic chile paste
- 1 tablespoon lime juice
- 1 teaspoon ground ginger
- 1 teaspoon finely chopped Thai basil
- 1 tablespoon fresh cilantro
Why This Recipe Is So Delicious
Tips To Improve This Recipe
- Don’t overcook the chicken to keep it tender and juicy.
- Adjust the lime juice and fish sauce to suit your taste for the perfect balance of sour and salty.
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 multi-functional pressure cooker you have. Secure the lid and make sure it’s locked in place. Choose the Soup or Broth setting and set the timer for 30 minutes. It will take about 10 to 15 minutes for the pressure to build up before the cooking begins.
Step 2
Once the cooking time is up, release the pressure slowly using the slow-release method, which usually takes around 10 minutes. After that, use the quick-release method to let out any remaining pressure, this usually takes about 5 minutes. When the pressure is fully released, unlock and remove the lid.
Step 3
Ladle the soup into bowls and finish it off with a sprinkle of fresh cilantro. Enjoy!
