Instructions

• Heat your oil in the pressure cooker using the sauté setting or on medium heat if your cooker is stovetop compatible.
• Toss in the diced onion and stir till translucent. This usually takes about 5 minutes and gets your base sweetened up.
• Stir in the red curry paste along with minced garlic, ginger, and lemongrass if you got it. Cook for 2 to 3 minutes so everything gets fragrant and well blended.
• Add in your chicken broth and bring the whole thing to a boil. This step wakes up the flavors big time.
• Once boiling, reduce the heat then stir in that creamy coconut milk, fish sauce, and sugar. Let it simmer for 10 minutes so flavors marry nicely.
• While the soup simmers, cook your dumplings separately if the package says to, or you can skip this if you prefer to add them frozen directly and let them cook in the broth.
• Add dumplings to the soup pot. Close the lid, locking the sealing ring in place, and cook on high pressure for about 5 minutes. Use quick release once done.
• Open carefully when the float valve drops then toss in chopped spinach, green onions, and cilantro. Give it a quick stir and your soup is ready to serve!