Coconut Red Curry Noodle Soup in the Pressure Cooker

Serves 6 in about 40 minutes. A pressure cooker recipe built around carrots and tbsp lime juice.

Ingredients

• 2 tbsp oil (neutral, like canola, sunflower)
• 1 smal sweet onion, diced
• 1 cup carrots, diced (about 2 carrots)
• ¼ cup red curry paste*
• 5 cloves garlic, minced
• 1 ½ tbsp fresh ginger, grated
• 5 cups chicken broth (low sodium)
• 1 tbsp fish sauce
• 2 tbsp thai sweet chili sauce
• 2 tsp soy sauce (low sodium)
• ½ tsp kosher salt
• 1 bay leaf
• 1 kaffir lime leaf (optional)
• 1 ½ lbs chicken, leave pieces whole, unless you have a very thick breast, then cut in half .
• 1 red bell pepper, seeded & sliced in 2” strips
• 7 thai basil leaves, chopped
• 1 tbsp brown sugar
• 1 tbsp fresh lime juice
• (1) 14oz can coconut milk (full fat)
• ⅓ cup cilantro leaves, chopped
• (1) 6oz pkg thin rice noodles (vermicelli)
• Cilantro, onion slices

Method

1. Turn on the Sauté function. When display reads “Hot” add the oil.
2. Stir in the onion and carrots. Simmer until vegetables are tender, while stirring now and then.
3. Tip in the red curry paste, garlic, and ginger. Cook, while stirring the whole time, for 1 instant.
4. Tip in broth, fish sauce, sweet chili sauce, soy sauce, salt, and bay leaf. Stir.
5. Leave it to the broth mixture heat up, then add the chicken pieces.
6. Set the lid on the pot and set the Steam Release Knob to Sealing position.
7. Cancel the Sauté function.
8. Press the Pressure Cook/Manual button, or dial. Use the + or - button or dial to select 9 minutes (High pressure).
9. When cook cycle ends, let pot naturally release pressure for 10 minutes. Then do a controlled Quick Release of the remaining pressure by turning the knob to Venting (or push the button on the Ultra) in short bursts at first, to make sure no soup comes out with the steam.
10. When the pin in the lid drops. Open and stir the soup.
11. Lift out the chicken pieces to a plate, using tongs, and keep it nearby.
12. Turn the pot off, and turn on the Sauté feature again.
13. Tip in the red bell pepper, basil leaves, brown sugar, lime juice, coconut milk, and cilantro leaves. Stir.
14. Tip in the rice noodles and submerge them. Set a lid (the glass lid, or the IP lid, on Venting) on the pot and let it come to a simmer.
15. Meanwhile, shred the chicken.
16. When the noodles have softened, about 3-5 minutes, remove lid and add the shredded chicken back in. Mix well and serve.
17. Garnish as desired.

More instant pot ideas are in the instant pot collection.