Heat a 6- to 8-quart pressure cooker over medium heat. Add coconut oil. Saute the garlic, ginger, green onion, carrot, lemongrass, and curry for about 2 minutes. Mix in chicken, broth, and coconut milk.
Lock lid in place. Increase heat to high and bring to full pressure. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally for 8 more minutes. Quick-release any remaining pressure.
Add spinach, lime juice, and brown sugar. Top with cilantro and serve.
Adapted from http://www.epicurious.com/recipes/food/views/Curried-Chicken-Coconut-Soup-108607, retrieved 9/21/10.