Servings: 6 to 8

5 cups chicken broth 5 cups chicken broth
1 can (14 ounce) coconut milk 1 can (14 ounce) coconut milk
¼ cup soy sauce ¼ cup soy sauce
2 tablespoons fish sauce 2 tablespoons fish sauce
2 tablespoons honey 2 tablespoons honey
⅓ cup creamy peanut butter ⅓ cup creamy peanut butter
¼ cup Thai red curry paste ¼ cup Thai red curry paste
¾ pound boneless, skinless chicken breasts ¾ pound boneless, skinless chicken breasts
8 ounces cremini mushrooms, sliced 8 ounces cremini mushrooms, sliced
2 red bell peppers, chopped 2 red bell peppers, chopped
1 inch fresh ginger, grated 1 inch fresh ginger, grated
1 clove garlic, minced or grated 1 clove garlic, minced or grated
2 to 4 squares ramen noodles 2 to 4 squares ramen noodles
juice of 1 lime juice of 1 lime
3 cups fresh baby spinach 3 cups fresh baby spinach
⅓ cup fresh basil, roughly chopped, plus more for serving ⅓ cup fresh basil, roughly chopped, plus more for serving
1 cup chopped peanuts 1 cup chopped peanuts
⅓ cup toasted sesame oil, for serving ⅓ cup toasted sesame oil, for serving

In the insert, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste.
Add the chicken, cremini mushrooms, red peppers, ginger, and garlic.
Cover and cook on high pressure for 10 minutes.
Once done cooking, perform quick release.
Set the Instant Pot to sauté.
Shred the chicken, it should fall apart.
Stir in the noodles, lime juice, spinach, and cilantro.
Let sit 5 minutes or until the noodles are soft.
Ladle the soup into bowls and top with peanuts and toasted sesame oil.

GF: swap soy sauce  GF: swap soy sauce