Julie-O's Tom Kha Gai (Thai Coconut Chicken) Pressure Cooker

Name: Julie-O's Tom Kha Gai (Thai Coconut Chicken) Pressure Cooker
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 small onion, quartered; 2 lbs boneless skinless chicken thighs, cubed; 2 tablespoons red thai chili paste; 3 cups chicken broth; 10 ounces coconut milk; 3 kaffir lime leaves (optional, do not substitute); 2 lemongrass, stalks; 1 small tomatoes, chopped; 1 red bell pepper, seeded and cut into slivers; 2 thai chilies, halved lengthwised; 8 ounces mushrooms, rinsed; 2 tablespoons fish sauce (nam pla); 1 teaspoon sugar; 3 lime limes, juice of; 1 bunch cilantro, chopped

Submitted by GirlyJu

"This is a work in progress. Please feel free to try and leave feedback! My step mom is a Thai chef and this is my pressure cooker version of Tom Kha Gai (Thai Coconut Chicken soup), which I ADORE."

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Ready In:: 28mins
Ingredients:: 16
Serves:: 4

ingredients

2 tablespoons olive oil
1 small onion, quartered
2 lbs boneless skinless chicken thighs, cubed
2 tablespoons red thai chili paste
3 cups chicken broth
10 ounces coconut milk
3 kaffir lime leaves (optional, do not substitute)
2 lemongrass, stalks
1 small tomatoes, chopped
1 red bell pepper, seeded and cut into slivers
2 thai chilies, halved lengthwised
8 ounces mushrooms, rinsed
2 tablespoons fish sauce (nam pla)
1 teaspoon sugar
3 lime limes, juice of
1 bunch cilantro, chopped

directions

1. Saute open lidded, onion for 1 minute then add chicken. Saute open lidded, chicken and onion about 3 minutes until white.
2. Add all other ingredients through chilis. Set pot on high and cook for 10 minutes, then quick pressure release.
3. Stir in mushrooms, fish sauce, sugar and lime juice. Saute an additional 5 minutes, open lid.
4. Serve hot with cilantro.