Instant Pot Coconut Curry Chicken Noodle Soup | Instant Pot Winners | Umami

Ingredients

• 2 tbsp olive oil
• 1 white onion (diced)
• 1 red bell pepper (seeds and stem removed, diced) (would add lots more of this next time)
• 1 tbsp minced ginger
• 4 cloves garlic, minced
• 2 tbsp fish sauce
• 4 ounces jar red Thai curry paste (tried with yellow curry paste and it was good- want to try with the red)
• 1 ½ lbs boneless skinless chicken breasts
• 32 ounces chicken broth
• 27 ounces full fat coconut milk (2 13.5 ounce cans)
• 3 cups chopped broccoli (would add more) (would also be really good with snap peas here too!)
• 8 ounces thin rice noodles (pad Thai was fine)
• cilantro, lime wedge, chopped peanuts (for topping) (peanuts are important)