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
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 servingEnjoy!
