Name: Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Boneless chicken breasts, diced - 4; Chicken broth - 2 ½ cups; Water - 2 ½ cups; Coconut Cream - 1 (14 ounce) can; Thai garlic chile paste - 2 tablespoons; Coconut aminos - 2 tablespoons; Lime juice - 1 tablespoon; Salt - 1 teaspoon; Ground ginger - 1 teaspoon; Finely chopped Thai basil - 1 teaspoon; Fresh cilantro - 1 tablespoon

Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai)

1. Boneless chicken breasts, diced - 4

2. Chicken broth - 2 ½ cups

3. Water - 2 ½ cups

4. Coconut Cream - 1 (14 ounce) can

5. Thai garlic chile paste - 2 tablespoons

6. Coconut aminos - 2 tablespoons

7. Lime juice - 1 tablespoon

8. Salt - 1 teaspoon

9. Ground ginger - 1 teaspoon

10. Finely chopped Thai basil - 1 teaspoon

11. Fresh cilantro - 1 tablespoon

How to cook deliciously - Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai)

1. Stage

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®). 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.

2. Stage

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.