Instant Pot Thai Coconut Clams

Ingredients

• 1 tablespoon coconut oil
• 3 shallots, halved lengthwise and sliced
• 1 stalk fresh lemongrass
• 1/2 cup vegetable broth or chicken stock, preferably homemade
• 1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
• 2 jalapeño peppers, seeded and sliced
• 2 tablespoons Asian fish sauce
• 1 tablespoon light brown sugar
• 1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage)
• 2 pounds clams, scrubbed
• Salt and freshly ground black pepper to taste
• 1 scallion (white and green parts), chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges, for squeezing

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