I love using my Instant Pot whenever I can. It makes meal cooking very easy and effective without loosing flavour.
This recipe can also be made in a slow cooker or on the stovetop.
Serves 6 people
1 cup wild rice
8 oz (2 cups) mushrooms sliced
2 medium carrots, diced
1 large sweet potato, peeled and diced
1 medium onion, diced
2 tsp dried oregano
2 tsp dried basil
2 tsp dried parsley
3 cloves garlic, minced
6 chicken thighs, cut into 1-inch pieces
6 cups of stock (chicken or vegetable)
1 tsp salt
1 tsp pepper
1 bay leaf
2 cups spinach, chopped
1 can coconut milk
Place first 14 ingredients in an Instant Pot or slow cooker
Instant Pot: Cook on high for 25 minutes and let the pressure release naturally for 10 minutes. Release the remaining pressure and carefully remove the lid. Add the spinach and coconut milk. Stir until the coconut milk is completely dissolved.
Serve in medium sized bowls and enjoy!
Slow Cooker : Cook on high for 4 hours or on low for 8 hours. Add spinach and coconut milk. Stir until the coconut milk is dissolved. Serve in medium sized bowls and enjoy!