Using an electric pressure cooker saves so much time in the kitchen, and lets you easily create very tender meat. This Thai-style chicken soup is very easy to make, and it's great for busy nights when you don't have a lot of time to cook! Serve it with cooked white basmati rice or black rice (for those that need extra carbohydrates). Any vegetables can be tossed in towards the end of cooking—try chopped bok choy, red bell peppers, or sliced mushrooms!
Ingredients
2 tablespoons
avocado oil
1 medium
onions
thinly sliced
2 tablespoons
Thai red curry paste
1½ pounds
boneless chicken breasts
3 cups
chicken stock
2 tablespoons
fish sauce
1 cans
coconut milk
6 tablespoons
creamy peanut butter
2 medium
zucchini
cut into half moons
½ cups
cilantro
chopped
