Instant Pot (Pressure Cooker) Instructions:

1. Combine chicken, mushrooms, stock, garlic, bell peppers, carrots, onion, stock, wild rice, ginger and Thai chili paste in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 30 minutes.  Let the Instant Pot rest for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid.
3. Transfer the cooked chicken to a separate plate, and shred into bite-sized pieces with two forks.
4. Add the shredded chicken and coconut milk to the soup, and stir gently until combined.  Taste and season with salt, pepper and/or additional curry paste as needed.
5. Serve warm, garnished with cilantro and a squeeze of lime juice.

Crock-Pot (Slow Cooker) Instructions:

1. Combine chicken, mushrooms, stock, garlic, bell peppers, carrots, onion, stock, wild rice, ginger and Thai chili paste in the bowl of a large slow cooker.  Stir briefly to combine, then cover with a lid.
2. Cook on high for 3-4 hours or on low for 6-8 hours, until the rice is tender and the chicken shreds easily.
3. Transfer the cooked chicken to a separate plate, and shred into bite-sized pieces with two forks.
4. Add the shredded chicken and coconut milk to the soup, and stir gently until combined.  Taste and season with salt, pepper and/or additional curry paste as needed.
5. Serve warm, garnished with cilantro and a squeeze of lime juice.

Stovetop Instructions:

1. Cut the chicken into small bite-sized pieces; set aside.
2. Heat (an extra) 1 tablespoon oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and ginger and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
3. Add in the chicken, mushrooms, bell peppers, carrots, stock, wild rice and Thai chili paste.  Stir to combine.
4. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
5. Once the rice is tender, stir in the coconut milk until combined.  Taste and season with salt, pepper and/or additional curry paste as needed.
6. Serve warm, garnished with cilantro and a squeeze of lime juice.