INSTANT POT CHICKEN AND WILD RICE SOUP

On the spot Pot hen & Wild Rice Soup is packed with masses of heat, hearty goodness meant for bloodless days like veggies, chicken broth, Italian herbs, and shredded fowl that every one comes collectively in a creamy, buttery sauce.

For more immediately pleasant instantaneous Pot recipes, you should make my famous Olive lawn hen Gnocchi Soup, my on the spot Pot red meat Stroganoff Soup, and my instantaneous Pot Roast and Potatoes soon!

INSTANT POT CHICKEN AND WILD RICE SOUP

It’s that time again — time to get a fireplace going within the hearth and get the instant Pot out. Make a few scrumptious, comforting soup, and curl up with a massive bowl of it right in the front of the fire. from time to time we like to consume dinner like that, unfold out on a tablecloth on the own family room ground, bowls of soup in hand, doing our satisfactory to no longer spill all around the vicinity. And if we do? properly, we can simply roll up the tablecloth and wash it proper away. virtually, I’m greater apt to spill my soup than the children. now not sure why that is, however they certain do love while mom is the only who makes the mess. It genuinely tickles their funny bone a few cause?

Now, consuming this soup at the floor isn't always a prerequisite for making it (although completely recommended), however this creamy bird and Wild Rice Soup does certainly make you sense like as a minimum moving into your comfiest clothes after paintings or an extended day and whipping up a short batch. despite some prep work to be accomplished in advance of time and some cream sauce to make on the range, you could still have this healthful chicken and wild rice soup prepared in much less than 45 mins. That’s quite darn true for one of these scrumptious batch of soup, wouldn’t you are saying?

INGREDIENTS:

• 2 tablespoons butter
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 1 medium white or yellow onion, diced
• 3 teaspoons minced garlic
• 8 ounces sliced mushrooms
• 1 cup wild rice or wild rice blend
• 4 1/2 cups chicken broth I used low sodium
• 2 teaspoons Italian herb seasoning blend or Herbs de Provence see note for DIY
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 large chicken breasts

Stovetop cream sauce:

• 6 tablespoons butter
• 1/2 cup flour
• 2 cups milk

INSTRUCTIONS:

Prepare the soup:

1. Set your pressure cooker to SAUTE. Add butter, carrots, celery, onions, garlic, and mushrooms and stir for 2-3 minutes until onions are translucent.
2. Stir in chicken broth, rice, Italian seasoning, salt, and pepper. Add chicken breasts.
3. Cover, set vent to the SEALED position. Set pressure cooker to MANUAL or PRESSURE COOK (depending on the brand) and set timer to 30 minutes.
4. When the cook time is finished, turn vent knob to the VENTING position. While cooker depressurizes, make the stovetop cream sauce.

Prepare the cream sauce:

1. Melt butter in a medium sauce pan over medium heat.
2. Stir in flour until a smooth paste forms.
3. Gradually whisk in milk until smooth and creamy.

Put it all together:

1. Remove chicken from the pot, shred gently with two forks, and return to the pot.
2. Stir cream sauce into the soup until soup is creamylicious. Taste, add salt and pepper to taste. Garnish with fresh herbs and cracked black pepper if desired and serve.

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