Instant Pot Thai Curry Chicken Soup

cleaneatingkitchen.com

Nomad411

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1 tablespoon cooking oil (I used avocado oil)

1 onion, diced

2 garlic cloves, minced

2 carrots, sliced into rounds

1 red bell pepper, sliced with the core removed

1.25 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

½ teaspoon ground ginger

2 teaspoons brown sugar, cane sugar, or coconut sugar

2 tablespoons green curry paste (use red curry for a spicier option)

1 ½ cups reduced-sodium chicken broth

1 cup full-fat canned coconut milk

2 tablespoons arrowroot powder or corn starch

1 lime, juiced

Fresh chopped cilantro (optional, for topping)

Cooked white or brown rice (optional, for serving with the soup)

Directions at cleaneatingkitchen.com

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