lime wedges, torn basil, red pepper flakes, and chopped peanuts for garnish
Add coconut milk, chicken broth, peanut butter, curry paste, soy sauce, sugar, fish sauce, ginger, salt, garlic, and lime to the pressure cooker pot; stir well to combine.
Add chicken, onion, carrots, mushrooms, and eggplant; stir.
Add bell peppers and broccoli on top, do not stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
When cooking is complete, quick release the pressure.
Stir, taste, and season with extra salt, sugar, or pepper flakes if needed.
Serve hot with lime wedges, torn basil, chopped peanuts, and a bowl of rice for adding to the soup as desired.
Curry paste can vary in heat level from one jar to the next. I suggest tasting a small bit of the paste. If there is no heat, go ahead and add the whole jar. If it’s spicy, start with half of a jar. If it’s REALLY spicy, a couple tablespoons might be plenty. You can always add extra curry paste after it’s cooked if needed.
As written, this is a simple dump and walk away meal. For an extra depth of flavor, take time to saute the onions in oil for 5 minutes, then add the curry paste and stir constantly for 1 minute. Add the rest of the broth ingredients and proceed with remaining directions.
If you like your veggies very al dente, consider cooking them in a saute pan as the chicken and eggplant cook in the pressure cooker.
Add whatever veggies you like! This recipe is very flexible, just leave quicker cooking veggies on top of the broth to cook and cut them into large bite size pieces to prevent overcooking them.