Instant Pot Spiced Wild Rice and Coconut Soup

• servings: Serves 6 to 8

Ingredients

2 tablespoons canola oil

2 onions, chopped fine

8 ounces kale, stems removed

6 garlic cloves, minced

2 tablespoons grated fresh ginger, divided

1 serrano chile, stemmed, seeded, and minced

1 tablespoon tomato paste

1½ tablespoons curry powder

1½ teaspoons table salt

4 cups vegetable or chicken broth

2 (14-ounce) cans coconut milk, divided

1 cup wild rice, picked over and rinsed

1 tomato, cored and chopped

¼ cup chopped fresh cilantro

Lime wedge

Directions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onions and cook until softened, 3 to 5 minutes.

Add garlic, 4 teaspoons ginger, serrano, tomato paste, curry powder, and salt and cook, stirring frequently, until fragrant, about 30 seconds.

Stir in broth and 1 can coconut milk, scraping up any browned bits, then stir in rice.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir remaining can coconut milk and kale into soup and cook, using highest sauté function, until leaves are wilted, about 5 minutes. Turn off Instant Pot.

Stir in remaining 2 teaspoons ginger and tomato and let sit until heated through, about 2 minutes.

Stir in cilantro and season with salt and pepper to taste. Serve with lime wedges.