Step 1

Season chicken legs with salt and pepper. Dice onions and red peppers.

Step 2

Add all, except noodles, from Thai Curry Chicken Noodle Soup Ingredients into the Instant Pot. Stir to mix everything.

Step 3

Seal with Pressure Cooking Lid. Run Pressure Cook on High for 10 minutes. Preheat wait time takes about 10 minutes.

Step 4

While waiting, cut seaweed sheet in half and break each half into 4 triangles.

Step 5

When Pressure Cook is done, do a Quick Release (QR) for the steam to release.

Step 6

Remove Pressure Cooking Lid and run Saute on High 3 minutes. Preheat wait time takes about 3-5 minutes.

Step 7

While pre-heating, shred the chicken legs and remove the bones.

Step 8

Once Saute shows HOT (the soup begins to boil), cook noodles for 3 minutes then serve in bowls.

Step 9

(Optional) Garnish with sesame seeds and seaweed triangles.