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!

Spicy Thai Basil Chicken (Pad Krapow Gai) Chef John's all-time favorite Thai dish!

The Best Chicken Soup Ever Your stomach AND your soul will be happy after you enjoy a bowl of this!

Get the magazine Subscribe to Allrecipes Magazine Get a full year for $10! Cook 5-star weekday dinners every time.