Ingredients
1lbchicken breasts,boneless skinless
8ozbaby bella mushrooms,thinly sliced, optional
4garlic cloves,minced
2bell peppers,diced, small
2carrots,diced, medium
1white onion,or yellow onion, diced, small
6cupschicken stock
1cupwild rice,uncooked
2tbspfresh ginger,finely chopped
2tbspThai red curry paste
15ozcoconut milk,1 can
fresh cilantro,chopped
fresh lime wedges
Preparation
Combine chicken, mushrooms, stock, garlic, bell peppers, carrots, onion, stock, wild rice, ginger, and Thai chili paste in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
Cover and set vent to “sealing”. Cook on manual (high pressure) for 30 minutes. Let the Instant Pot rest for an extra 10 minutes (natural release).
Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Remove lid.
Transfer the cooked chicken to a separate plate and shred into bite-sized pieces with two forks.
Add the shredded chicken and coconut milk to the soup and stir gently until combined. Taste and season with salt, pepper, and/or additional curry paste as needed.
Serve warm, garnished with cilantro and a squeeze of lime juice.
