INSTANT POT COCONUT RED CURRY LEMONGRASS CHICKEN SOUP

I’ve always been skeptical about any cooking tool that promises a quick, instant, easy, insert-euphemism-for-convenience appliance. Many are more effective at making a quick, instant and easy sale. I myself have been a victim more than once - *cough cough* Acti-Fry, jalapeno corer, egg poacher, grilled cheese sandwich maker!

Flavours need to be developed naturally and that takes time and the right temperature. Don't get me started on Vitamix "soup!"

And then the Instant Pot came into my life. All I can say is I have drank the proverbial Kool-Aid. But in this case, it’s drinking a homemade chicken stock that was pressure cooked in under 30 minutes on a weeknight! My relationship with my slow cooker is now complicated.

INGREDIENTS
2 chicken breasts, sliced
1 small onion, sliced
2 tbsp ginger, chopped finely
2 carrots, sliced
2 celery, sliced
1 C red pepper, julienne
3 tbsp red curry paste
3 Kaffir lime leaves
3 garlic cloves, chopped finely
1 bay leaf
1 tbsp of lemongrass paste
2 C white wine
1 zucchini, quartered
1 C eggplant, quartered
2 C mushrooms, sliced
3 tbsp of fish sauce
3 tbsp of soy sauce
1 can of coconut milk
4 C homemade chicken stock
1 lemongrass stalk (optional)
garnish with cilantro (optional)

INSTRUCTIONS
1. Set Instant Pot to sauté function.  When hot, add onion, ginger, carrot, celery and chicken, red curry paste and cook so lots of brown bits form on the bottom. Add kaffir lime leaves, bay leaf, lemongrass paste, garlic and cook for another 4-5 minutes.
2. Add white wine and scrape the brown bits off the bottom. Add the rest of the vegetables, zucchini, mushroom and eggplant.
3. Add chicken stock, soy sauce, fish sauce, lemongrass stalk (if using) and coconut milk.  Stir and set Instant Pot to pressure cook function for 5 minutes. Serve with cilantro leaves as garnish.

© 2017 Michelle Li / miliSashimi