Thai Peanut Ramen with Chicken

4 cups low sodium chicken broth
1 can (14 ounce) coconut milk
1/4 c. low sodium soy sauce
2 Tbsp fish sauce
2 Tbsp honey
1/3 c. creamy peanut butter
1/4 c. Thai red curry paste
3/4 lb. boneless, skinless chicken breasts
8 ounces cremini mushrooms, sliced
2 red bell peppers, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
2-4 squares ramen noodles
juice of 1 lime
3 cups fresh baby spinach
1/3 c. fresh basil or cilantro, roughly chopped, plus more for serving
chopped peanuts and toasted sesame oil, for serving

Combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste in the Instant Pot bowl. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.Once done cooking, use the natural or quick release and release the steam. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Add back to pot. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.Ladle the soup into bowls and top with peanuts and toasted sesame oil.

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