Instant Pot Thai Chicken Soup

Ingredients

• 4 carrots , peeled and cut into matchstick-size pieces
• 1 medium red bell pepper , cut into short thin strips
• 2.5 cups sliced shiitake mushrooms
• 12 ounces boneless , skinless chicken breasts, halved horizontally
• 2 tablespoons Thai red curry paste
• 2 tablespoons sugar
• 1 carton Swanson® Chicken Broth , 32 ounce
• 1 can unsweetened coconut milk , 14 ounce
• 2 tablespoons lime juice
• 1 tablespoon grated lime zest
• 2 tablespoons chopped fresh cilantro

Instructions

1. 1

   Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.

2. 2

   Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.

3. 3

   Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.