This has become one of our favorite Instant Pot recipes. It’s especially perfect for fall. It also holds up great for leftovers or meal prep.
I did a thing in this recipe that I don’t love: where an ingredient needs its own recipe (re: 2 lbs roasted or grilled chicken breast, cubed). If it helps, once I have the Instant Pot running for its 30 minutes, I’ll season the chicken breasts with salt and pepper and throw them on the grill.
Now I’m doing a thing with this recipe that I don’t love: long intros when all you want is the recipe. K byeeee.
- 1 cup chopped onion
- 5 garlic cloves, pressed or minced
- 2 Tbsp ginger root, minced, peeled, divided
- 2 cups uncooked long grain brown rice or long-grain basmati
- 2 pounds sweet potato or butternut squash, peeled and sliced into ½-inch cubes
- 1 teaspoon curry powder
- 4 cups (32 oz) vegetable or chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 2 large bunches of kale (about 2 pounds), stemmed and chopped
- 1 tablespoon lime juice
- Red pepper flakes (optional), to taste
- 2 lbs roasted or grilled chicken breast, cubed (optional, but highly recommended)
- Lightly coat inside of a 6-quart electric pressure cooker with cooking spray. Turn machine to sauté setting; warm for a couple of minutes.
- Add onion, garlic, 1 ½ Tbsp ginger; cook, stirring often, until softened, 4 minutes. Stir in rice and potato; cook, stirring often, 1 minute. Add curry powder, and salt and pepper (to taste) until fragrant, 1 minute.
- Add broth; stir well. Add all but ½ cup coconut milk. Lay kale on top of mixture in cooker; press kale down without stirring it in (so rice grains stay submerged in broth below).
- Lock lid onto pot; set machine to cook on high for 30 minutes.
- Allow pressure to fall naturally for 10 minutes. Release any excess pressure through pressure valve and then open pot.
- Remove the lid and turn the machine to the sauté setting.
- Add reserved ½ Tbsp ginger, remaining coconut milk, lime juice, red pepper flakes, and chicken, and stir them with kale into rice mixture below. Stir until mixture is thickened.
- Dump frozen onions into the Instant Pot instead of cutting fresh. (I find Instant Pot recipes are pretty forgiving with frozen vegetables.) But also I really hate chopping onions.
- Use minced garlic and gingers from a jar. It may bring the flavor down a couple notches, but still gets the job done. ￼