Start by selecting the sauté function on your Instant Pot. Add 2 tablespoons of oil and allow it to heat up. Toss in the quartered onion and sauté for about 2-3 minutes until it becomes fragrant and translucent.
Once the onions are ready, add the cubed chicken breast or thighs to the pot. Sauté for an additional 5 minutes until the chicken is lightly browned.
Stir in the 2 tablespoons of Thai red curry paste. Mix well to coat the chicken and onions, allowing the flavors to meld for about 2 minutes.
Next, add the red bell pepper, optional galangal slices, and torn kaffir lime leaves. Pour in 3 cups of chicken broth, ensuring everything is well combined.
Secure the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. After the cooking time is completed, allow for a natural pressure release for about 5 minutes before carefully doing a quick release for any remaining pressure.
Once the pressure has released, open the lid and stir in 2 tablespoons of fish sauce (or salt), 1 tablespoon of sugar, and 3/4 cup of coconut milk. Mix thoroughly to create a creamy texture. Finally, add in the 2 1/2 tablespoons of lime juice.
Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot, and enjoy the explosion of flavors in every bite!
