INSTANT POT CREAMY CURRY WILD RICE SOUP

 Wild rice, scientifically known as Zizania, is a type of aquatic grass that produces edible grains. It is not a “true” rice, but it is often referred to as such due to its similar appearance and culinary use. Wild rice is native to North America, primarily in the northern regions of the United States and Canada, where it has been a staple food for indigenous peoples for centuries.

INGREDIENTS

2 cups cultivated 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

Aromatics:

1 large onion diced

8 cloves garlic finely chopped

Vegetables: (see notes 2)

3 large carrots peeled and cut into small cubes

Protein (use one of the following):

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

Seasonings and spices:

2 tsp curry powder

1 tsp turmeric powder

½ tsp ground black pepper

1 tsp salt or more to taste

2 bay leaves

Creamy sauce:

1 cups coconut milk

2 Tbsp cornstarch optional

Garnish:

Few sprigs of fresh cilantro leaves

INSTRUCTIONS

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 "35 minutes" and make sure it's on "high pressure"

Release the pressure immediately after that and when the safety valve has collapsed, carefully unlock the lid to open

Please note: if you are using true wild rice, the cooking time will not be nearly as long because true wild rice cooks faster than cultivated wild rice. I haven't had the luxury of cooking true wild rice yet, so I can't tell you for sure of the pressure cooking time. I would imagine 15-20 minutes would probably do it.

If you use leftover cooked chicken meat, stir it in at this time. Add the coconut milk. The residual heat will warm up the coconut milk. Have a taste and add more salt to your taste if needed

If you like a creamier thicker texture, you can combine coconut milk with cornstarch. Turn the saute mode on and when it comes to a simmer. Add 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

Share this post