Ingredients
The following ingredients have 7 Servings
- 2 cups wild rice (about 355 grams, see notes 1)
- 1 Tbsp cooking oil (or use 1 Tbsp coconut oil (which I did))
- 8 cups vegetable broth (or use chicken broth)
- 1 large onion (diced)
- 8 cloves garlic (finely chopped)
- 3 large carrots (peeled and cut into small cubes)
- 2 large potatoes (peeled and cut into small cubes )
- 2 cups leftover cooked chicken meat (cut into bite-size chunks)
- 1 lb boneless skinless chicken meat (breast or thighs, about 450 grams, cut into bite-size chunks)
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp ground black pepper
- 1 tsp salt (or more to taste)
- 2 bay leaves
- 3 cups coconut milk
- 4 Tbsp cornstarch
- Few sprigs of fresh cilantro leaves
Instruction
- Turn on saute mode on instant pot. When it's hot, add cooking oil or coconut oil and swirl the pot to cover the base. Add the aromatics and saute for about 3 minutes. If you use uncooked chicken meat, add it here and saute until they just turn opaque but not cooked through yet
- Add vegetables, wild rice, seasonings and spices, broth, and bay leaves into the pot. Give it a good stir to make sure nothing get stuck on the bottom of the pot
- Close the lid and turn the steam release valve to "sealing". Set the timer to "45 minutes" and make sure it's on "high pressure". Let the pressure release naturally after that and carefully unlock the lid to open
- If you use leftover cooked chicken meat, stir it in at this time. Turn the saute mode on and when it comes to a simmer, mix the coconut milk with cornstarch and stir it well and pour it in and keep stirring until the mixture is slightly thickened and creamy. Do not overboil the coconut milk or it will turn frothy. Turn off the saute mode. Have a taste and adjust by adding more salt if necessary
- Garnish with few sprigs of fresh cilantro leaves just before serving
