Step 1

Set Instant Pot to Sauté mode. Add coconut oil and heat over medium heat. When oil is hot, add onion, garlic, jalapeño, galangal (or ginger), lemongrass, lime leaves, and red curry paste. Stir frequently, cooking for 5 minutes or until onions are softened.

Step 2

Pour in chicken broth and stir. Secure lid on Instant Pot with vent in sealing position. Set to cook 5 minutes on Manual High Pressure.

Step 3

When 5 minute cook time is up, carefully Quick Release pressure and remove lid. Set Instant Pot back to Sauté mode. Use slotted spoon to strain out garlic, onions, lemongrass, lime leaves, and galangal. Discard aromatics.

Step 4

Add in coconut milk, chicken breasts, mushrooms, fish sauce, coconut sugar, and lime juice. Simmer in Sauté mode until chicken is just cooked through.

Step 5

Taste soup and adjust as desired. Add more sugar for sweetness, more lime juice for tartness, or more fish sauce for saltiness. Ladle soup into serving bowls and top with sliced green onions and fresh cilantro. Serve warm.