Thai Chicken Coconut Soup in the Instant Pot – Instant Pot Soup

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Thai Chicken / Tofu Coconut Soup in the Instant Pot
@instantpotlife

Ingredients
8 Kaffir Lime Leaves
2 Tablespoons Lemongrass
1 Chili Pepper
2 slices of Ginger
2 Cups Mushrooms, cut into 1/4 or sliced
3 Cups Tomatoes, cut into 1/4
1 Onion, cut into 1/4
2 Chicken breasts, cut into 1″ slices OR 1 Cup Firm Tofu
1 Tablespoon white Sugar
2 Tablespoons Fish Sauce
3 Cups Coconut Milk (I find the Aroy-D brand is the best! Can find this one in any grocery store, even Walmart)
3 Tablespoons Lemon juice (after soup is cooked to avoid curdling)

Directions

1. Place Kaffir Lime Leaves, Lemongrass, Chili Pepper, and Ginger into empty loose leaf tea bag (pouch). This pouch will be removed from soup when soup is done cooking.
2. Open the lid and add in Vegetables: Tomatoes, Mushrooms, and Onion into the liner.
3. Add, Chicken/Tofu, Sugar, Fish Sauce, Coconut Milk and pouch.
4. Close lid, Set Manual for 5 minutes.
5. When done, do a quick release AFTER 5 minutes.
6. Add Lemon Juice to soup before serving.

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