Thai Chicken Coconut Soup

1 1/2 pounds (5 or 6 thin sliced chicken breasts)
1 large Vidalia onion (Sweet)
5 large carrots, chopped
3 cups shredded chard or other greens (I used chard)
1 1/2 bunch green onions, chopped
1 1/2 lemon or lime, juiced
3/4 cup cilantro, chopped
1 1/2 tbsp chopped garlic
1 1/2 tbsp chopped ginger
3/4 tbsp red pepper flakes (more or less depending on your heat tolerance)
1 1/2 cans coconut milk or coconut cream
1 1/2 quarts chicken stock
1 tsp chicken base (mixed with chicken stock)
sea salt to taste

Instructions:
1.  Place chicken in InstantPot with 1 1/2 cups of water and pressure on poultry setting. Let pressure release on own.  Remove chicken and lightly cut and shred into large bite sized pieces.  Clean out InstantPot.
2.  Add to InstantPot: chopped Vidalia onion, carrots and garlic - saute for about 5 minutes.
3.  Add ginger, chicken stock, chicken base and the shredded chicken and simmer for simmer until carrots are tender - about 20 minutes.
4.  Add the chopped chard, cilantro, lemon juice, green onions and coconut milk.
5.  Simmer for another 10 minutes.
6.  Add sea salt to taste.
Serve

Note: Adjust ginger and red pepper flakes to taste - I tried 2 tbsp ginger and 1 tbsp red pepper and it was too spicy for my kids - but I liked it!

Adapted from: Jessica Espinoza @ Delicious Obsessions