Instant Pot Spicy Thai Coconut Noodle Soup

Prep Time: 5minutes mins Cook Time: 25minutes mins Total Time: 30minutes mins Serves: 6 servings

Ingredients:

• 2 Tbsp Red Curry Paste

• 1 Medium Onion

• 1 Tbsp Ginger, grated or minced

• 4 Garlic Cloves, minced

• 3 Cups Vegetable Broth

• 2 Bell Pepper, yellow, red, or orange, sliced

• 3 Carrots, diced or sliced

• 1lb Mushrooms of choice

• 1 can Coconut Milk, optional for creaminess

• 1 14.5oz Can of Roasted Tomatoes

• 5-10 Ounces Rice Noodle

• 1 Lime

• 1/2 cup Cilantro, for garnish

• 2 Tbsp Oil

• 1 tsp salt

Instructions:

In the Instant Pot:

1. Select ‘Saute’ on the instant pot, select medium heat if possible. Pour in the oil and add onion, garlic, and ginger.

2. Allow to soften for 1-2 minutes, then add chopped carrots and bell peppers. Allow to cook for 2-3 minutes, stirring periodically to prevent burning. Then, select ‘Cancel’ on Instant Pot.

3. Add mushrooms, canned tomatoes, thai curry paste, both, and salt. Secure the lid, select ‘Pressure Cook or Manual’ on the Instant Pot. Cook on high for 8 minutes.

4. Once 8 minutes has ended, release the air and remove the lid.

5. Stir in coconut milk, lime juice, and uncooked noodles. Allow to sit for 10 minutes to allow the noodles to cook.

6. Serve, garnish with cilantro, and enjoy!