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Instant Pot Coconut Curry

Instant Pot Coconut Curry Turkey + Wild Rice Soup


  • Author: Susan Watson, Registered Dietitian
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This creamy and delicious coconut curry recipe is incredibly easy to make using convenient leftover cooked turkey meat. 


Ingredients

Scale
  • 1 tbsp olive oil
  • 1 onion
  • 2 tbsp minced garlic
  • 1 cup chopped carrots
  • 2 cups cooked turkey
  • 1 cup wild rice
  • 1x 900 ml no salt added broth
  • 1 cup water
  • 1 cup chopped red bell peppers
  • 1 can coconut milk
  • 2 tbsp red or green curry
  • Salt and pepper to taste
  • 23 tbsp chopped parsley 
  • 23 tbsp chopped cilantro

Instructions

  1. Add 1 tbsp olive oil to the instant pot. Turn on the sautee function.
  2. Saute onions and garlic for 3 mins.
  3. Add chopped carrots, wild rice, cooked turkey, broth and water to the pot.
  4. Turn on instant pot for 18 mins on high. After it is done cooking for 18 mins, do a quick release to let out the steam.
  5. Take the lid off and add in the chopped bell peppers, coconut milk and curry. Add salt and pepper to taste. Let the soup cool for 5 mins, and then stir in the herbs. Serve.
  • Prep Time: 15
  • Cook Time: 25