Ingredients1 h 5 m servings 321
- 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.
Per Serving: 321 calories; 25.4 9.2 17.6 42 1044 Full nutrition
ReviewsRead all reviews 3
I made this pretty much as the recipe calls (I omitted the cilantro as my spouse dislikes the flavor). While the broth flavor was outstanding, the chicken came out rubbery (overcooked). Next t...
It is pretty spicy. Just right for me but too much for my wife. I would add the chili after i pulled her serving out. Thought it was pretty good reminds me a hot and sour soup with out the th...