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

• 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

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

olive oil, onion, chicken thighs, red thai, chicken broth, coconut milk, lime, tomatoes, red bell pepper, thai chilies, mushrooms, fish sauce, sugar, lime limes, cilantro

Taken from www.food.com/recipe/julie-os-tom-kha-gai-thai-coconut-chicken-pressure-cooker-534819 (may not work)