Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai)
Calories 340kcal
Ingredients
- 4 boneless chicken breast (diced)
- 2 1/2 cups chicken broth
- 2 1/2 cups water
- 14 ounces coconut cream
- 2 tablespoons chile paste (diced)
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon thai basil (diced)
- 1 tablespoon fresh cilantro
Instructions
- 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.
- You might also like Thai Chicken with Basil Stir Fry Quick stir-fry full of basil freshness!
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Originally posted 2019-02-20 18:39:48.
