Instant Pot Chicken and Wild Rice Soup (Gluten-Free, Dairy-Free)

myheartbeets.com

Jeanne in Ohio

1 ½ pounds skinless and boneless chicken thighs, cut into bite-sized pieces

1 onion, diced

1 cup chopped carrots

1 cup chopped celery

1 (8 ounce) package portabello mushrooms, sliced

1 to 2 tablespoons minced garlic (I use 2 tablespoons but we are garlic lovers!)

1 Serrano pepper, minced

Spices

3 teaspoons fresh thyme plus extra for garnish, to taste

2 teaspoon minced fresh sage

2 teaspoons salt, adjust to taste

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes

4 cups chicken broth or bone broth

1 cup uncooked wild rice

1 medium potato (leave whole)

subheading: Add later:

½ cup full-fat coconut milk (or you can use heavy cream/milk)

2 tablespoons ghee or butter or sustainable palm shortening if dairy-free

Directions at myheartbeets.com

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