Instant Pot Spicy Ramen Bowls with red curry Recipe

Ingredients

• 4 cups low-sodium chicken broth
• 1 can coconut milk (14 oz.)
• 8 oz. cremini mushrooms, trimmed and quartered
• 1 cup sliced Fresno chiles
• ½ cup natural peanut butter
• ¼ cup low-sodium soy sauce
• ¼ cup red curry paste such as Thai Kitchens brand
• 3 Tbsp. minced ginger
• 3 Tbsp. honey or coconut sugar
• 2 Tbsp. minced garlic
• 1 lb. boneless, skinless chicken thighs
• 1 pkg. ramen noodles (3 oz.), broken up
• 3 cups chopped baby bok choy
• 3 Tbsp. lime juice
• ½ cup roasted and salted peanuts, chopped
• ⅓ cup each chopped basil and cilantro
• Lime wedges
• Toasted sesame oil