Thai Spiced Chicken Coconut Soup

INSTRUCTIONS

1. Check the chicken for any pieces of bone or cartilage and remove them.
2. Cut chicken into thick, bite-size strips.
3. Place the chicken into a bowl and season with 1 tsp of This Little Goat went to Thailand Spice and 1 tbsp salt, making sure to cover evenly. Set aside and save it for later use.
4. Select the Sauté Setting #6 on your Instant Pot and let it heat until the beeps indicate it is at the proper temperature.
5. Once preheated, drizzle oil in the pot to cover the bottom (about 1 tsp) and heat for 1 Minute.
6. Place half the number of chicken thighs in the pot and let them sear for approximately 2 Minutes on each side.
7. Once browned, remove, set aside, and repeat with the other half of the chicken thighs.
8. Keeping the Instant Pot on sauté, add in the onions, the browned chicken, 1/2 tsp of kosher salt, and the rest of the Thai Spice. Let cook for approximately 1-2 Minutes until the onions begin to become translucent.
9. Press Cancel on the Instant Pot, then add tomatoes and coconut cream to your pot.
10. Close and lock the lid and turn the steam release handle to seal it.
11. Set your Instant Pot to Pressure and sit back and relax. Cook, High 10 Minutes, Quick Release, and Start.
12. Raise the lid and add fish sauce and 1 lime. Taste
13. Feel free to add more lime and fish sauce if desired.
14. Serve with steamed rice, topped with cilantro and your preference of sliced chilies.