1 ½poundsskinless and boneless chicken thighscut into bite-sized pieces
1oniondiced
1cupchopped carrots
1cupchopped celery
18 ounce package portabello mushrooms, sliced
1-2tablespoonsminced garlicI use 2 tablespoons but we are garlic lovers!
1Serrano pepperminced
Spices
3teaspoonsfresh thyme plus extra for garnishto taste
2teaspoonminced fresh sage
2teaspoonssaltadjust to taste
½teaspoonblack pepper
¼teaspooncrushed red pepper flakes
4cupschicken broth or bone broth
1cupuncooked wild rice
1medium potatoleave whole
Add later:
½cupfull-fat canned coconut milkor you can use heavy cream/milk
2tablespoonsbutter or gheeoptional
Instructions
Rinse the wild rice and drain.
Add all of the ingredients to the pot except for the potato and the ingredients listed under "add later." Mix well.
Place the potato on top of the mixture.
Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
Naturally release pressure.
Remove the potato and place it into a blender along with the coconut milk. Pour this mixture back into the pot along with the butter and mix well.
Garnish with fresh thyme if desired and serve.
Notes
I buy cultivated wild rice from Trader Joe's but I bet this would also be great with hand-harvested wild rice if you can get your hands on some (lucky ducks!).