Name: Instant Pot Thai Chicken Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Carrots, peeled and cut into matchstick-size pieces - 4; Red bell pepper, cut into short thin strips - 1 medium; Sliced shiitake mushrooms - 2 ½ cups; Boneless, skinless chicken breasts, halved horizontally - 12 ounces; Thai red curry paste - 2 tablespoons; Sugar - 2 tablespoons; Swanson® Chicken Broth (4 cups) - 1 (32 ounce) carton; Unsweetened coconut milk - 1 (14 ounce) can; Lime juice - 2 tablespoons; Grated lime zest - 1 tablespoon; Chopped fresh cilantro - 2 tablespoons

Ingredients for - Instant Pot Thai Chicken Soup

1. Carrots, peeled and cut into matchstick-size pieces 4

2. Red bell pepper, cut into short thin strips 1 medium

3. Sliced shiitake mushrooms 2 ½ cups

4. Boneless, skinless chicken breasts, halved horizontally 12 ounces

5. Thai red curry paste 2 tablespoons

6. Sugar 2 tablespoons

7. Swanson® Chicken Broth (4 cups) 1 (32 ounce) carton

8. Unsweetened coconut milk 1 (14 ounce) can

9. Lime juice 2 tablespoons

10. Grated lime zest 1 tablespoon

11. Chopped fresh cilantro 2 tablespoons

How to cook deliciously - Instant Pot Thai Chicken Soup

1 . Stage

Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.

2 . Stage

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.

3 . Stage

Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.