Hearty Instant Pot "Chicken" and Wild Rice Stew
This quick and easy stew recipe is perfect for those cold days when you don't want to spend a lot of time cooking. The instant pot makes it simple, but the flavors are complex.
Yield: 6 servings
Ingredients
- 2 Tbsp. chickpea flour
- 1 cup coconut milk
- 1 Tbsp. olive oil
- 2 large stalks celery chopped
- 2 large carrots chopped
- ½ large white onion diced
- 3 cloves garlic minced
- 1 bag Beyond Meat BeyongChicken Strips Grilled, chopped into ½-inch chunks
- 1-½ cups wild rice brown or white work, too
- 4 cups vegetable broth
- 1 Tbsp. rosemary
- 1 Tbsp. thyme
- 1 Tbsp. parsley chopped
- ½ tsp. salt
- ½ tsp. pepper
- 1 cup kale chopped
Instructions
- Mix chickpea flour and coconut milk in a large bowl and set aside.
- Set instant pot to Sauté and when it’s hot, add celery, carrots, onion and garlic. Cook, stirring, for 5 minutes.
- Add remaining ingredients except for kale and stir. Set instant pot to Soup setting with a time of 10 minutes. Once it’s finished cooking, allow the steam to release naturally—about 10 minutes—and then open the pot. Stir in kale and let sit for 5 minutes before serving.
Nutrition
Serving: 1g