Delicious and flavorful Instant Pot Keto Thai Chicken Soup

This Instant Pot Keto Thai Chicken Soup, also known as Tom Kha Gai, is a creamy and fragrant soup that is packed with authentic Thai flavors. This easy-to-make soup is perfect for those following a keto diet or looking for a comforting and flavorful meal.

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can full-fat coconut milk
• 4 cups chicken broth
• 1 inch piece of fresh ginger, peeled and sliced
• 2 lemongrass stalks, cut into 2-inch pieces and smashed
• 4-5 kaffir lime leaves
• 1 red chili, sliced (optional for extra spice)
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 2 tbsp fish sauce
• 1 tbsp soy sauce or tamari
• 1 tbsp coconut aminos
• 1 tbsp lime juice
• 1 tsp stevia or low-carb sweetener of choice
• Cilantro leaves, for garnish
• Sliced green onions, for garnish

Directions

1. Turn on the Instant Pot and select the sauté function. Add the coconut milk, chicken broth, ginger, lemongrass, and kaffir lime leaves to the pot.
2. Add the chicken, red chili (if using), bell pepper, mushrooms, fish sauce, soy sauce, coconut aminos, lime juice, and stevia to the pot. Stir to combine.
3. Close the lid and set the Instant Pot to high pressure for 10 minutes. Once done, allow for a natural pressure release for 5 minutes before quick releasing the remaining pressure.
4. Remove the lemongrass stalks and kaffir lime leaves from the soup. Taste and adjust seasoning if needed.
5. Serve the soup hot, garnished with cilantro leaves and green onions.

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