This Instant Pot Thai Peanut Chicken Soup recipe is dairy-free and packed with summer vegetables. Perfect for a healthy lunch or dinner in under 30 minutes.
Turn the Instant Pot to Saute. Add bacon and onion and saute for about 3 minutes. Turn Instant Pot off.
Add all remaining ingredients except coconut milk and peanut butter and stir to combine.
Use manual mode and set Instant Pot for 10 minutes.
Use quick release, remove cover and add coconut milk and peanut butte. Stir to combine.
Serve warm with optional garnishes if desired.