2 tbsp unsalted butter, divided

¹⁄₂lb (225g) medium uncooked shrimp, peeled and deveined

¹⁄₂ medium yellow onion, diced

2 cloves garlic, minced

4 cups chicken broth

2 tbsp lime juice

2 tbsp fish sauce

2¹⁄₂ tsp red curry paste

2 tbsp tamari sauce

1 stalk lemongrass, outer stalk removed, bruised (crushed), and finely chopped

1 cup sliced fresh white mushrooms

1 tbsp freshly grated ginger root

1 tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

13.5oz (400ml) can unsweetened, full-fat coconut milk

3 tbsp chopped fresh cilantro

1 Select Sauté (Normal). Once the pot becomes hot, add 1 tbsp butter.

2 Once the butter is melted, add the shrimp and sauté, stirring continuously, for 3 minutes or until the shrimp turns opaque. Immediately transfer the shrimp to a medium bowl. Set aside.

3 Add the remaining butter to the pot. Once the butter is melted, add the onions and garlic and sauté for 2 minutes or until the garlic is fragrant and the onions begin to soften. Press Cancel to turn off the pot.

4 Add the chicken broth, lime juice, fish sauce, red curry paste, tamari sauce, lemongrass, mushrooms, ginger root, sea salt, and black pepper to the pot. Stir to combine.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 5 minutes.

6 When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.

7 Open the lid. Add the cooked shrimp and coconut milk. Stir.

8 Select Sauté (High). Bring the soup to a boil and then press Cancel to turn off the pot. Let the soup rest in the pot for 2 minutes.

9 Ladle the soup into bowls and sprinkle the cilantro over top. Serve hot.

tip To make this recipe soy-free, substitute 2 tbsp coconut aminos for the tamari sauce.

To make this recipe dairy-free, substitute 2 tbsp avocado oil for the butter.