AuthorNoemieThis is a good first-course dish with an Asian touch. The ginger and tarragon will confer to that soup a particular aroma and taste that can only please your family.
Ingredients
2 chicken breasts in slices
4 carrots in slices
50 g Thai rice
50 ginger in small pieces
1 small bouquet of tarragon
1 tbsp olive oil
80 ml water
Directions
Put the instant pot in mode browning
Brown the chicken, carrots, rice and ginger in a little oil
Salt
Add the water and half the tarragon
Switch the instant pot to pressure cooking 7min
At the end of cooking, add the rest of the tarragon
Ingredients
2 chicken breasts in slices
4 carrots in slices
50 g Thai rice
50 ginger in small pieces
1 small bouquet of tarragon
1 tbsp olive oil
80 ml water
Directions
Put the instant pot in mode browning
Brown the chicken, carrots, rice and ginger in a little oil
Salt
Add the water and half the tarragon
Switch the instant pot to pressure cooking 7min
At the end of cooking, add the rest of the tarragon