Tonight we determined that one does not have to cook from a recipe to use an instantpot. This is a good thing because I'm one of those people who never uses a recipe; I just make it up as I go along.
So, a sweet potato-based curry soup kind of a thing. Two large sweet potatoes, cubed, and one yellow onion, both of which needed to be used pronto, were the inspiration. I added some shredded chicken (already cooked and frozen), about a cup and a half of either chicken or turkey bone broth from the freezer, and a little extra water. Threw in some curry powder, some basil because it seemed to go well, and cooked eight minutes on high – That's the time for cubed sweet potatoes, and onions take less time, so I knew everything would be cooked.
Then I stirred in half the recipe of steamed curry rice* I made earlier this evening in my rice maker – 4 cups brown rice, a tablespoon or two of prik king curry paste, dash of lime juice and a dash of fish sauce, cooked in half light coconut milk and half water. The whole thing turned out absolutely fabulous, though it needed a little bit of salt.
The downside of my method of cooking is that I never know what to call anything – what should I name this recipe, because I think it should go in the rotation?
* We love this curried brown rice, which I made up over the holidays, so I plan to make enough for a couple of different recipes most weeks this winter.