Delicious Keto Thai Chicken Soup in Your Instant Pot®

Ingredients

• Diced boneless chicken breasts, approximately 4 pieces
• A flavorful blend of 2 ½ cups of chicken broth and an equal amount of water
• Creamy coconut essence from a 14-ounce can of coconut cream
• 2 tablespoons of zesty Thai garlic chili paste for a kick
• 2 tablespoons of coconut aminos for a touch of sweetness
• A dash of tangy lime juice, about 1 tablespoon
• A pinch of salt to enhance the flavors
• A hint of ground ginger, around 1 teaspoon
• Finely chopped Thai basil, approximately 1 teaspoon
• A sprinkle of fresh cilantro, about 1 tablespoon

Step 1

To whip up a flavorful chicken soup, gather chicken, chicken broth, water, creamy coconut milk, zesty garlic chile paste, coconut aminos, tangy lime juice, a pinch of salt, fragrant ginger, and aromatic basil.

Step 2

In your handy multi-functional pressure cooker, like the Instant Pot®, combine all the ingredients. Seal the lid tight and activate the Soup/Broth function as per the manual; then, set the timer for a cozy 30 minutes.

Step 3

As the pressure builds up, give it around 10 to 15 minutes. When it's ready, carefully release the pressure using the slow-release method, following the cooker's guidelines, for approximately 10 minutes. After that, swiftly release any remaining pressure with the quick-release method, which should take about 5 minutes.

Step 4

Once the lid is off, ladle the steaming soup into bowls and finish off with a generous sprinkle of fresh, vibrant cilantro. Enjoy this soul-warming dish!