Curried Chicken-Coconut Soup

Combine first 6 ingredients in 6- to 8-quart pressure cooker.

Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure.

Remove from heat.

Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.

Slowly release lid, standing back and allowing steam to escape.

Transfer chicken to work surface; cool briefly.

Remove bones.

Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute.

Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro.

Serve, passing lime wedges separately.

*Available at Asian markets and in the produce section of some supermarkets.