Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • 100 g Turkey Breast
  • 1 Small Onion
  • 2 Medium Sticks Celery
  • 2 Medium Carrots
  • 200 g Button Mushrooms
  • 300 g Wild Rice
  • 600 g Turkey Stock
  • 250 ml Coconut Milk
  • 3 Tbsp Olive Oil
  • 1 Tsp Parsley
  • 1 Tsp Mustard Powder
  • 1 Tsp Cumin
  • 1 Tsp Thyme
  • Salt & Pepper

Instruction

  • Clean and thinly dice the celery, onion, carrots and mushrooms. Shred the turkey into small pieces. Put it all to one side.
  • In The Instant Pot place it on the sauté setting and cook the diced onions until they start to soften which will usually take approximately 3 minutes.
  • Add the rest of the vegetables and sauté for a further 2 minutes.
  • Pour in the turkey stock, add the seasonings, add the turkey and finally add the rice. Mix well.
  • Place the lid on the Instant Pot, set to sealing and cook for 12 minutes on the rice setting. Manually remove the pressure with quick release, stir in the coconut milk and serve.