Instructions

• Start by heating up the coconut oil right in your pressure cooker on medium heat. You want it warm but not smoking.
• Toss in the sliced onion and cook until it’s soft and translucent, about 3 minutes. This step builds the flavor base.
• Add your chopped garlic and the red curry paste. Stir this combo around for 1-2 minutes till you smell that amazing curry aroma.
• Pour in the coconut milk and broth together and mix well. Then crank heat till you see it bubbling, getting ready for the pressure.
• Drop in the julienne carrots and sliced mushrooms. Let everything simmer for 5 to 7 minutes, just to start melding flavors.
• Carefully add the fresh raviolis into the soupy mix. Seal the lid and let your cooker do its thing for the raviolis to cook through, usually 4-5 minutes under full pressure.
• Once done, use natural release to keep those dumplings intact and tender. This slow release stops sudden pressure changes that might mess your raviolis’ tender pull.
• Finish with soy sauce and a splash of lime juice. Give it a gentle stir, pile on fresh coriander, and grab some fresh chili if you wanna kick it up a notch!