Thai Chicken Coconut Soup

This soup was really good.  I adapted it from Miss Vickie's Big Book of Pressure Cooker Recipes.
4 chicken thighs, bone in, skin removed
1 TBS coconut oil
4 cups water
1 red bell pepper, chopped
8 baby bella mushrooms, chopped
1 yellow onion, chopped
2 cloves garlic, pressed
1 can coconut milk, full fat
juice of 1 lime
salt to taste
3 TBS fish sauce (I use Red Boat because it is soy free)
big bunch cilantro, chiffonade

Heat coconut oil in the pressure cooker pot.  Brown chicken in coconut oil (you don't need to cook it, just brown it up a bit).  Remove from the the pot and set aside.  Add the chopped vegetables (but not cilantro) to the pot and saute briefly-again, not cooking all the way, just softening a bit. Add the water.  Remove chicken meat from the bone, and coarsely chop meat.  Add meat AND the bones to the pot.  Seal the pot and keep it on high until the rocker does its thing.  Turn down the heat to medium(that is usually where  the pressure remains high on mine- your stove may vary).  Cook for 20 minutes. Remove from heat and let pressure drop.  When you can open the pot, remove the bones, then add the chopped cilantro and coconut milk.  NOTE: the coconut milk will rise to the top if you refrigerate this soup- that's OK- just stir it and all is well.  It actually tastes better the next day!