Thai inspired chicken peanut soup (dairy free)

You will need an instant pot pressure cooker for this recipe and a pan to saute the onions, minced garlic and fresh ginger in

1 medium yellow onion chopped

4 cloves minced garlic

2 tablespoons minced ginger

2 and ½ pounds boneless skinless chicken thighs chopped

2 medium sweet potatoes peeled and chopped

1 large carrot cut into chunks

3 Yukon gold potatoes chopped

1 red bell pepper seeded and chopped

2 tablespoons red Thai curry paste

2 teaspoons lemon zest

4 cups salted chicken broth

1 15 ounce can light coconut milk

2 tablespoons smooth peanut butter

Fresh chopped cilantro for garnish after you serve yourself according to taste

Cooked white rice after you serve yourself (optional) according to taste. It's fine either with or without the rice but I love it with the rice.

Saute the onions in a tablespoon of olive oil in the pan on the stove with the minced ginger and garlic until done. Add everything into the instant pot except the cooked rice and cilantro. (Add those after you serve yourself in your bowl or cup) put the instant pot setting on pressure cook for 20 minutes quick release function.