optional toppings: toasted peanutsoregano (or your choice of fresh herbs)
In your Instant Pot, add the chicken broth, coconut milk, soy sauce, honey, green Thai curry paste, garlic, and smooth peanut butter. Mix well to combine and make sure there isn’t anything stuck on the bottom of the pot.
Next, add in the mushrooms and chicken thighs. Close the lid and set it to seal.
Pressure cook for 10 minutes. Quick Release when done.
Open the lid and stir the soup. The chicken thighs should be tender and falling apart while stirring, if not, shred them with a fork.
Press the Sauté button and add in egg noodles, spinach, and lime juice. The egg noodles should take around 6-8 minutes to cook.
Serve immediately with some toasted peanuts and fresh herbs as toppings.
Instant Pot Thai Inspired Chicken Noodle Soup https://carmyy.com/thai-inspired-chicken-noodle-soup/