- Add chicken broth, coconut milk, lemongrass paste, chili garlic sauce, green curry paste, curry, ginger, salt, fish sauce and lemon juice to the pressure cooker pot, lightly stir. Â Add chicken. Â Place wedges of cabbage on top.
- Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 15 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Remove chicken and place on a cutting board. Â Shred into bite size pieces and return it to the pot. Â Stir in cilantro. Â Taste broth and season with more salt if needed.
- To serve, ladle soup into a bowl. Â Add cooked quinoa or brown rice if desired. Â Top with desired toppings.
Freezer Meal Instructions:Â
- To a freezer safe gallon size ziplock, add lemongrass paste, chili garlic sauce, curry paste, curry, ginger, salt, fish sauce, lemon juice, and chicken thighs; seal the bag. Â Label the bag with the recipe, date, and contents. Â Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place back in the freezer until ready to use.
- When ready to cook, add chicken broth and coconut milk to the pressure cooker pot. Â Cut down the sides of the ziplock and place the frozen ingredients into the pot.
- Cook at high pressure for 22 minutes then proceed with the rest of the directions above.