INGREDIENTS
Instant Pot
100 g
Turkey Breast
1
Small Onion
2
Medium Sticks Celery
2
Medium Carrots
200 g
Button Mushrooms
300 g
Wild Rice
600 g
Turkey Stock
250 milliliters
Coconut Milk
3 tbsp
Olive Oil
1 tsp
Parsley
1 tsp
Mustard Powder
1 tsp
Cumin
1 tsp
Thyme
Salt & Pepper