Curried Chicken-Coconut Soup

Description
Interesting sounding soup from the pages of the magazine Bon Appétit!
 * Contributed by Pressurecookerrecipes Y-Group
 * Source: Bon Appétit, October 2003
 * Makes 6 First-Course or 4 Main-Course Servings.

Ingredients

 * 3 cups low-salt chicken broth
 * 1 x 13.5-ounce can unsweetened coconut milk
 * ¾ cup chopped green onions
 * 2½ tablespoons curry powder
 * 1½ tablespoons minced fresh lemongrass (from about 4 stalks)
 * 1 tablespoon minced peeled fresh ginger
 * 4 large chicken thighs with bones (about 1½ pounds)
 * 1 x 6-ounce package baby spinach leaves
 * 3 tablespoons fresh lime juice
 * ¼ cup chopped fresh cilantro
 * lime wedges
 * special equipment: pressure cooker

Directions

 * 1) Combine first 6 ingredients in 6- to 8-quart pressure cooker.
 * 2) Remove skin from chicken; add chicken to cooker.
 * 3) Lock lid in place.
 * 4) Bring to high pressure over high heat.
 * 5) Cook 8 minutes, adjusting heat as necessary to maintain high pressure.
 * 6) Remove from heat.
 * 7) Let pressure come down naturally 8 minutes.
 * 8) Quick-release any remaining pressure.
 * 9) Slowly release lid, standing back and allowing steam to escape.
 * 10) Transfer chicken to work surface; cool briefly.
 * 11) Remove bones.
 * 12) Cut chicken into ½-inch cubes.
 * 13) Return chicken to soup; add spinach.
 * 14) Simmer until spinach wilts, about 1 minute.
 * 15) Add lime juice.
 * 16) Season soup to taste with salt and pepper.
 * 17) Ladle soup into bowls; sprinkle with cilantro.
 * 18) Serve, passing lime wedges separately.