Directions

1. 1

   Pour the chicken broth and coconut milk into a 6- to 8-quart pressure cooker. Add the chopped green onions, curry powder, minced lemongrass, and minced ginger, stirring to combine. Remove and discard the skin from each chicken thigh, then place the skinless thighs into the pot. Secure the lid and bring the cooker to high pressure over high heat. Maintain high pressure and cook for 8 minutes, adjusting the heat as needed to prevent pressure fluctuations. Once the time is complete, turn off the heat and allow the pressure to decrease naturally for 8 minutes, then carefully quick-release any remaining pressure using the vent.

2. 2

   Slowly open the lid by tilting it away from your body, allowing steam to safely escape. Transfer the cooked chicken thighs to a cutting board and let them cool for a few minutes until they are comfortable to handle. Once cooled, remove the bones from each piece and discard them, then cut the chicken meat into 1/2-inch cubes. Return the cubed chicken to the soup pot, stir in the baby spinach, and simmer for about 1 minute until the spinach is completely wilted. Remove the pot from heat and add the fresh lime juice, then taste the soup and season with salt and pepper to your preference. Ladle the soup into bowls, garnish each serving with chopped cilantro, and serve with lime wedges on the side for guests to add as desired.