Cut the chicken thighs into bite size pieces. Coat them with garlic salt and curry powder. Cover and put in the fridge to marinate for at least 2 hours or over night
Meanwhile, cut up the onions, sweet potatoes, and regular potatoes into bite size pieces. Set aside
Cut the ends of the ginger grass (about 3 inch pieces) and them beat them 1-2 times to release aromatics. I used the end of my butcher knife
Cut the ginger bulb in half length wise.
When you are ready to cook, bring out your instant pot. Program the pot on saute mode. Toss in the olive oil and chicken. You only want to brown the chicken for 2-3 minutes. Then toss in the minced garlic and ginger grass roots. Saute for another 2 minutes being careful not to burn the garlic.
Pour in your chicken broth to deglaze the pot. If you do not deglaze your pot, your instant pot will not come to pressure .
Toss in your potatoes (sweet and golden) and onions. Let the pot come to a boil. Cancel instant pot saute function.
Put the lid on. Turn valve to sealing. Set instant pot to high pressure for 10 minutes. Then let it natural release for 10 more minutes.
After natural release for 10 minutes is complete, carefully put towel over valve and manually release (turn valve to venting mode). Carefully take the lid off.
Stir the soup around. Pour in can of coconut milk. If you like the taste and consistency, omit the coconut cream. BUT, if you like it rich and creamy add in the coconut cream can as well. Stir pot. Add salt and pepper to taste
Garnish with green onions and cilantro. Serve with bread, rice, noodles, or a combination of all
