I love using my instant pot to make soup. You get all of the flavor of a soup that’s been cooking on the stove half the day, except it’s been done in a fraction of the time.  Using wild rice, instead of white, elevates this wonderful chicken soup.  The addition of portobello mushrooms gives it that umami flavor.  This is sure to be a new family favorite.

Instant Pot Chicken & Wild Rice Soup

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Cook Time 30 minutes mins

Natural release 10 minutes mins

Ingredients

  

• 1 tablespoon organic extra virgin olive oil
• 2 large stalks celery, diced small
• 1 large carrot, diced small
• 1 small yellow onion, diced small
• Sea salt and black pepper, to taste
• 4 ounces baby Portobello mushrooms, cleaned and sliced
• 1 teaspoon dried thyme
• 1 cup wild rice, rinsed
• 1 pounds organic boneless, skinless chicken breasts
• 2 whole bay leaves
• 6 cups bone broth  https://theingredientguru.com/healing-powers-bone-broth/
• ¼ cup fresh parsley, chopped

Instructions

 

• Add olive oil to Instant Pot and select Sauté function
• Set to medium, once it is hot, add the celery, carrots, and onion
• Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies start to soften, about 3 minutes.
• Add mushrooms and dried thyme, stir to combine
• Continue cooking, stirring occasionally another 3-4 minutes
• Turn off pot
• Add wild rice, chicken breast, bay leaves, and broth to Instant Pot
• Place the lid and set the pressure valve to “sealing”
• Select the “Manual” cooking option on the high setting and set cook time to 30 minutes - for slightly firmer rice choose 28 minutes
• When cooking time is finished, do a natural release for 10 minutes followed by a quick release for the remaining pressure
• Turn the unit off, remove the lid carefully
• Transfer chicken breast to a plate, shred using two forks
• Return shredded chicken to the Instant Pot and add the fresh parsley, stir to combine before serving

  Enjoy!