I’m so sorry this wasn’t what you were hoping for, Linda! It’s definitely meant to be a thinner, broth-y soup with a touch of creaminess. Were you expecting something thicker and creamier like a potato soup?

Did you use canned coconut milk/cream, or did you use a carton version? A carton coconut milk/cream is much thinner than the canned variety so you’d definitely lose some creaminess there.

I suppose you could try using less chicken broth, but you risk a burn warning on the Instant Pot if you don’t have enough liquid in it.

So happy you loved it! 😊

Ooh, we haven’t used the excess onions and garlic in anything- be sure to let us know if you try adding them to something!

Hi Sean! Thanks for the helpful tips! We used 2 cans of coconut cream in this recipe to accommodate the smaller size of the Instant Pot. You can definitely adjust it to your taste preferences! 😊

One change: I added the chicken breast and mushrooms to the pressure cooking step, increased the time to 8 minutes, then let it slow release. This takes the guesswork out for cooking the chicken and got the mushrooms more tender. I did have to be careful to save the mushrooms during the straining portion.

Another change was just a matter of preference, I used half the suggested fish sauce and compensated with salt.

Lastly, this recipe calls for only 2 cans of coconut compared to the stovetop version that uses 4 cans? I used about 3 cans when making it.

Thanks so much for taking the time to share your feedback with us, Carolyn! So happy you enjoyed the soup!