Instant Pot Thai Curry Soup with Shrimp and Sweet Potato

• Toss shrimp with 1 teaspoon soy sauce and 1 teaspoon honey until thoroghly coated. Set aside until you heat the Instant Pot. 
• Set instant pot in saute mode. Once hot, add 1 tablespoon of vegetable oil and then the shrimp. Stir occasionally until shrimp turns pink and begins to curl (do not let the shrimp cook all the way through). Remove shrimp into a bowl. 
• Into the same pot (still in saute mode), add remaining 2 tablespoons vegetable oil and then add the sweet potato cubes (cutting them into small cubes will ensure that they get totally mashed into the soup when done) and Thai curry paste. Saute for 1-2 minutes and then add the chicken stock. 
• Cover and lock lid (making sure valve is set to sealing). Set Instant pot to soup mode for 5 minutes. 

  After 5 minutes, let Instant pot be in the warm mode for 5 minutes and then turn valve to vent to release pressure. 
• Uncover, add coconut milk, spinach, remaining 2 teaspoons soy sauce, 2 teaspoons honey, salt and cooked shrimp (along with any accumulated juices). Set Instant pot to saute mode again and let soup come to boil. 

  Simmer for 2 minutes and turn off Instant pot.
• Ladle soup into bowls and garnish with sliced scallions or chopped cilantro, if desired. 

To make soup over stovetop:

• Toss shrimp with 1 teaspoon soy sauce and 1 teaspoon honey until thoroghly coated.
  
• Heat 1 tablespoon vegetable oil in a medium or large saucepan over medium-high heat. Once hot, add shrimp and stir occasionally until shrimp turns pink and begins to curl (do not let the shrimp cook all the way through). Remove shrimp into a bowl. 
• Add remaining vegetable oil into the saucepan and then add the sweet potato cubes (cutting them into small cubes will ensure that they get totally mashed into the soup when done) and Thai curry paste. Saute for 1-2 minutes and then add the chicken stock. Cover pan with lid and cook over low-medium heat, until sweet potato is fully cooked and very mushy. 
• Uncover, increase heat to medium, add coconut milk, spinach, remaining 2 teaspoons soy sauce, 2 teaspoons honey, salt and cooked shrimp (along with any accumulated juices) and let soup come to boil.

  Simmer for 2 minutes and take off heat.