Instructions

• In the Instant Pot bowl or a large soup pot, combine 4 cups low-sodium chicken broth, 1 can (14 oz) coconut milk, 1/4 cup low-sodium soy sauce, 2 tablespoons fish sauce, 2 tablespoons honey, 1/3 cup creamy peanut butter, and 1/4 cup Thai red curry paste. Whisk until the peanut butter and curry paste are evenly incorporated and the mixture is smooth.
• Add 3/4 pound boneless, skinless chicken breasts, 8 ounces sliced cremini mushrooms, 2 chopped red bell peppers, 1 inch grated fresh ginger, and 1 clove minced or grated garlic to the pot. Nestle the chicken into the liquid so it is mostly submerged.
• Cook the soup using one of the following methods: A. Instant Pot: Close and seal the lid. Cook on High Pressure for 10 minutes. When the cook time ends, allow a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure. Open the lid. B. Stovetop: Set the pot over medium heat and bring to a gentle simmer. Reduce heat to medium-low and simmer, uncovered, about 15 minutes or until the chicken is cooked through and shreds easily.
• Remove the chicken breasts from the pot to a cutting board or plate and shred them with two forks. Return the shredded chicken to the pot.
• Set the Instant Pot to Sauté (or increase stovetop heat to bring the soup to a low boil). Stir in 2–4 squares ramen noodles (depending on how many servings you want), the juice of 1 lime, 3 cups fresh baby spinach, and 1/3 cup roughly chopped fresh basil or cilantro. Mix to combine.
• Turn off the heat, cover the pot, and let the soup sit 5 minutes (or until the ramen is soft and the spinach is wilted).
• Ladle the soup into bowls and top with chopped peanuts, additional basil or cilantro if desired, and a drizzle of toasted sesame oil. Serve immediately.