Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Add onions, carrots, bell pepper, garlic, ginger, and curry powder in Instant Pot.
3. Pour in broth, salt, lemongrass and chicken.
4. Mix coconut milk, peanut butter, soy sauce, Sriracha, and sugar in a bowl and add to the soup.
5. Lock the lid in place and seal steam nozzle.
6. Cook on high pressure for 3 minutes.
7. Let pressure release naturally for 5 minutes then release any remaining pressure.
8. Stir in cilantro just before serving. Serve over hot cooked rice, garnished with lime wedges for squeezing over the soup.