Prep Time: 30 minutes minutes
Cook Time: 5 hours hours
Course: Main Course, Soup
Cuisine: English, Indian
Author: Luke
- 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
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.