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

• 4 boneless chicken breasts, diced
• 2 1/2 cups chicken broth
• 2 1/2 cups water
• 1 (14 ounce) can coconut cream
• 2 tablespoons Thai garlic chile paste
• 2 tablespoons coconut aminos
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon finely chopped Thai basil
• 1 tablespoon fresh cilantro

1. 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(R)). 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. 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.

chicken breasts, chicken broth, water, coconut cream, garlic, coconut aminos, lime juice, salt, ground ginger, basil, fresh cilantro

Taken from www.allrecipes.com/recipe/263137/instant-pot-keto-thai-chicken-soup-tom-kha-gai/ (may not work)