Step 1

Select Saute mode and allow the Instant Pot to heat up. Once the inner pot has heated up, add the butter or ghee.

Step 2

Once the ghee has heated up, add onions and saute until light golden brown, about 2 to 3 minutes.

Step 3

Add garlic, ginger, and jalapeno and cook mixture until fragrant, about 1 minute.

Step 4

Press Cancel. The spices will cook in the residual heat.

Step 5

Add curry powder, salt and pepper and stir till fragrant, about 30 seconds**

Step 6

Add chicken and stir to coat with the spice mixture.

Step 7

Stir in 1/4 cup of broth to deglaze. There should be no brown bits stuck to the bottom of the inner pot.

Step 8

Stir in remaining broth. Add the tomatoes, but don't stir.

Step 9

Close the Instant Pot lid and pressure cook on High Pressure for 5 minutes.

Step 10

Allow the pressure to release naturally (NPR).  If you're pressed for time, after 10 to 15 minutes, release any remaining pressure. [Read More: The Different Pressure Release Methods]

Step 11

Press Cancel and open the Instant Pot.

Step 12

Stir in spinach and coconut milk.

Step 13

Cook soup in Saute mode until spinach wilts and soup is heated through.

Step 14

Stir in cilantro and serve soup in individual soup bowls over rice or with crusty bread.

Step 15

Heat butter or ghee in a large heavy-bottomed pot over medium-high heat.

Step 16

Add onion, garlic, ginger, and jalapeños to the pot.  Saute for a couple of minutes or until the onion is lightly browned.

Step 17

Add curry powder, garlic and salt and stir until fragrant, about 30 seconds to a minute.

Step 18

Stir in chicken broth, tomatoes, and chicken.  Bring to a boil and reduce heat to medium.   Simmer for 10 minutes or until the chicken is cooked through.

Step 19

Stir in the coconut milk and heat till the soup thickens.

Step 20

Add the spinach and heat through till the spinach wilts.

Step 21

Garnish with cilantro.