Equipment
- Instant Pot
Ingredients
- 1 large yellow onion coarsely chopped
- 2 lbs boneless skinless chicken thighs trimmed
- 4 carrots chopped
- 4 stalks celery chopped
- 2 green apples chopped
- 2 Tbsp grated fresh ginger
- 4 cloves garlic sliced
- 2 Tbsp curry powder
- ½ tsp salt
- ¼ tsp cayenne pepper
- 4 Cups low-sodium chicken broth
- 3/4 cup brown basmati or jasmine rice see Tip
- 14 oz canned lite coconut milk
- ¼ Cup chopped fresh cilantro plus more for serving
Instructions
- Set instant pot to sauté, when hot cook onions until soft. Add chicken and sauté until browned.
- Add carrots, celery, apples, ginger, garlic, curry powder, salt and cayenne to instant pot. Add broth. Cover and cook on Low for 4 hours.
- Increase heat to High. Add rice. Cover and cook for 1 hour more.
- Remove the chicken to a clean cutting board. Add coconut milk and cilantro to the soup. Shred the chicken into bite-size pieces with 2 forks and return to the soup. Serve topped with more cilantro and diced apple, if desired.
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