Ingredients
Equipment
Method
- Place chicken in the insert of your Instant Pot. Add the onion through the black pepper, in that order, and secure the lid on your Instant Pot. Be sure the valve is set to "sealing."
- Press the pressure cook button and adjust the time for 15 minutes on high pressure.
- Once the time is up, do a quick release by moving the valve from "sealing" to "venting." Press the cancel button. When the pressure indicator button drops, carefully remove the lid from the pot.
- Remove the chicken from the pot and place in a 9" x 13" pan. Remove the skin and discard. Pull all of the meat off the bones and add all of the meat back into the soup. Remove both the ginger and the thyme sprigs and discard.
- Press the saute button and add in the coconut milk (see note) and ¼ cup of fresh parsley. Stir to combine. Saute for 5 minutes, stirring constantly, until the parsley starts to wilt. Ladle into bowls, garnish with more fresh parsley if desired, serve hot, and enjoy!
Notes
How much coconut milk you add to your soup is a fine line between your affinity for coconut and your desired level of creaminess in this soup. I opted for 1/2 cup, which I felt added a touch of creaminess but also wasn't overpowering with coconut flavor. I would suggest starting with the 1/2 cup and tasting to see if you want to add more or not.