- 4 boneless chicken breasts, diced
- 2 1/2 cups chicken broth
- 2 1/2 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
- Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.
08/06/2019
recipepes.com
nstant pot® keto thai chicken soup (tom kha gai), recipe
PT15M
PT1H
5
455 calories