Name: Instant Pot Spiced Wild Rice and Coconut Soup
Total time: 1 h 15 min
Ingredients: 2 tablespoons canola oil; 2 onions, chopped fine; 8 ounces Swiss chard, stems chopped fine, leaves cut into 1½-inch pieces; 6 garlic cloves, minced; 2 tablespoons grated fresh ginger, divided; 1 serrano chile, stemmed, seeded, and minced; 1 tablespoon tomato paste; 2 teaspoons ground turmeric; 1½ teaspoons garam masala; 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

Why This Recipe Works

Starting with a sautéed allium base, we added bold garam masala, tomato paste, a serrano chile, and ginger to a combination of vegetable broth and rich coconut milk. We initially put everything in the pot all at once, but the flavors dulled while cooking, so we reserved half of the coconut milk and some ginger to stir in after cooking. For fresh texture, we stirred in Swiss chard until just wilted, letting it maintain its pleasant bite. Some chopped tomato added just the right amount of acid sweetness, and a sprinkle of cilantro provided an herby finish.

Before You Begin

Do not use quick-cooking or presteamed wild rice (read the ingredients on the package to determine this).

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onions and chard stems and cook until softened, 3 to 5 minutes. Add garlic, 4 teaspoons ginger, serrano, tomato paste, turmeric, garam masala, 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 chard leaves into soup and cook, using highest sauté function, until chard 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.