Thai Chicken Stew in the Instant Pot

▶️Ingredients 1 -1.5 lbs cooked shredded chicken breast 1 onion 2 carrots 3-4 stalks of celery 1 can lite coconut milk (or full fat if you prefer) 4-6 cups of chicken bone broth or stock 2 bell peppers 1 tsp ground ginger 1 tsp ground turmeric 1 tsp coriander 1 tsp salt 1 tsp avocado oil.

▶️GARNISHES Ginger Turmeric Cilantro Jalepeno Lime Cucumber Red Onion Green Onion.

▶️INSTRUCTIONS 1. Pre-cook the chicken in the oven or instant pot and shred. Set aside. 2. Chop the onion, carrot, bell pepper, and celery in matchsticks or a small dice to your preference. 3. Use the "Saute" function on the intant pot to brown these veggies in the avocado oil until gently cooked and almost translucent. 4. Add chicken, stock, coconut milk, spices, and salt. 5. Cook on the "Soup" function for about 15 minutes. 6. Release the pressure and enjoy or let it naturally release and rest in crock pot mode until you’re ready to eat. 7. Garnish with any of the above suggested toppings to brighten up the stew!