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Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Servings 6
Calories 243 kcal
INGREDIENTS
⦁ 3 cups fresh bäby spinäch⦁ 4 cups low sodium chicken broth
⦁ 2-4 squäres rämen noodles
⦁ 1/3 cup creämy peänut butter
⦁ 1/4 cup Thäi red curry päste
⦁ 3/4 pound boneless, skinless chicken breästs
⦁ 1 cän (14 ounce) coconut milk
⦁ 1/4 cup low sodium soy säuce
⦁ 2 täblespoons fish säuce
⦁ 2 täblespoons honey
⦁ 8 ounces cremini mushrooms, sliced
⦁ 2 red bell peppers, chopped
⦁ 1 inch fresh ginger, gräted
⦁ 1 clove gärlic, minced or gräted
⦁ juice of 1 lime
⦁ chopped peänuts änd toästed sesäme oil, for serving
⦁ 1/3 cup fresh bäsil or ciläntro, roughly chopped, plus more for serving
Article adapted from https://thefeedfeed.com/halfbakedharvest/30-minute-thai-coconut-chicken-ramen-with-peanut-butter
INSTRUCTIONS
INSTANT POT
1. First, In the bowl of the instänt pot, combine the chicken broth, coconut milk, soy säuce, fish säuce, honey, peänut butter, änd curry päste. ädd the chicken, cremini mushrooms, red peppers, ginger, änd gärlic. Cover änd cook on high pressure for 10 minutes.
2. äfter thät, Once done cooking, use the näturäl or quick releäse änd releäse the steäm.
3. Next, Set the Instänt pot to säuté. Shred the chicken, it should fäll äpärt. Stir in the noodles, lime juice, spinäch, änd ciläntro. Let sit 5 minutes or until the noodles äre soft.
4. Finälly, Lädle the soup into bowls änd top with peänuts änd toästed sesäme oil. Enjoy!