Julie-O'S Tom Kha Gai (Thai Coconut Chicken) Pressure Cooker - cooking recipe

Ingredients

2 tablespoons olive oil
1 small onion, quartered
2 lbs boneless skinless chicken thighs, cubed
2 tablespoons red thai chili paste
3 cups chicken broth
10 ounces coconut milk
3 kaffir lime leaves (optional, do not substitute)
2 lemongrass, stalks
1 small tomatoes, chopped
1 red bell pepper, seeded and cut into slivers
2 thai chilies, halved lengthwised
8 ounces mushrooms, rinsed
2 tablespoons fish sauce (nam pla)
1 teaspoon sugar
3 lime limes, juice of
1 bunch cilantro, chopped

Preparation

1.\tSaute open lidded, onion for 1 minute then add chicken. Saute open lidded, chicken and onion about 3 minutes until white.
2.\tAdd all other ingredients through chilis. Set pot on high and cook for 10 minutes, then quick pressure release.
3.\tStir in mushrooms, fish sauce, sugar and lime juice. Saute an additional 5 minutes, open lid.
4. Serve hot with cilantro.