Please the coconut butter at the bottom of the instant pot and turn on the Instant pot to Saute.
1 tbsp coconut butter
Quarter and slice the onion, adding it to the bottom of the Instant pot once the coconut butter has melted until glassy.
1 onion
Smash the garlic cloves flat and add them to the Instant pot as soon as the onions turn glassy.
6 cloves garlic
Add the thin sliced freshly peeled ginger to the mixture.
2 in fresh ginger
At this point you can shut off the Instant pot by pressing Cancel, while stirring to avoid having the onions brown. If you need to stop the saute simply add the first cup of water.
Cut the peeled turnip root (or daikon radish) into julienne strips and add to the pot.
1 large turnip
Add the split lemongrass stalks
2 4 in lengths lemon grass
Add the chicken thighs on top of the turnip, creating a single uniform layer
6 large chicken thighs
Add salt and pepper
4 tbsp kosher salt, 1 tbsp fresh ground black pepper
Add the remaining water. The actual amount will vary depending upon the size and amount of the earlier ingredients. Do not exceed the max fill line for liquids for your model! Note that the max fill line is NOT the max capacity line.
8 cups water
Add the greens to the top.
1 bunch cilantro, 1 bunch italian parsley
Start the Instant pot on manual, high pressure, with a set time of 17 minutes. Ensure that the pressure valve is closed and now it is simply a matter of waiting for the bell to ring.
Once the cooking is done, remove the cilantro and parsley from the Instant pot, straining the liquid from the greens to retain it in the soup.
The soup may be eaten fresh or refrigerated and warmed when needed.