Feel free to add cooked noodles to this dish before serving; no earlier though because the noodles will absorb all the broth.
4 cups chicken broth
1 14-ounce coconut milk
1/4 cup soy sauce
a jigger of fish sauce
2 tbsps honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
2 pieces of boneless and skinless chicken breasts
8 ounces cremini mushrooms, sliced
2 red bell peppers, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
juice of 1 lime
a handful fresh baby spinach
a handful of cilantro, roughly chopped
toasted sesame oil
1. Combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste in the Instant Pot. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic.
2. Cover and lock the lid properly. Select the Pressure Cook function for 15 minutes. When it’s done, do a quick release after venting and letting the steam out.
3. Remove the chicken and shred meat with a fork. Add shredded chicken back in and set the Instant Pot to sauté. Stir in the lime juice, spinach, and cilantro until warm.
4. Ladle the soup into bowls and sprinkle with peanuts and toasted sesame oil.