Instructions

• Heat avocado oil in your pressure cooker pot over medium heat. Toss in the diced onion and sliced red bell pepper. Stir and cook for about 4-5 minutes until everything starts to soften up.
• Mix in your red curry paste, garlic, and fresh ginger. Stir it up good and let those flavors wake up for 1-2 minutes. You’re gonna smell that curry and know you’re on the right track.
• Add in chicken broth, coconut milk, coconut aminos, and brown sugar. Give it a good stir so all those flavors get friendly in the pot before you pressurize.
• Close the lid and make sure your sealing ring is snug in place. Lock it up and wait for that float valve to pop up, showing your cooker is ready to work its thing. Let it simmer under pressure for about 10-15 minutes.
• Once time’s up, do a quick release on the pressure cooker so you don’t overcook the dumplings. Open the lid carefully because dang, the steam’s hot and flavorful.
• Pop your frozen mini wontons and bok choy into the soup. Stir gently and cook for 5-7 minutes more without pressure just until dumplings are tender and veggies softened. Taste and tweak with lime juice or more chili crisp if you want extra kick.
• Serve hot with optional herbs and lime juice.