Added to shopping list. Go to shopping list.
Ingredients1 h 5 m servings 321 cals
Original recipe yields 6 servings
- 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 g fat; 9.2 g carbohydrates; 17.6 g protein; 42 mg cholesterol; 1044 mg sodium. Full nutrition
ReviewsRead all reviews 1