Instant Pot Chicken Wild Rice Soup

foodiesterminal.com

Amy Main

Creator and Admin of Instant Pot 101 for Beginners on Facebook.

1.5 pounds chicken (*Use boneless skinless frozen or thawed chicken breasts or thighs. I used frozen chicken breasts.)

1 cup wild rice (*use either a blend just like in this recipe or use original wild rice. It's your choice.)

½ tbsp garlic (*minced)

1 cup onion (*use roughly chopped yellow onion.)

1 cup celery (*roughly chopped.)

1 cup carrots (*diced into cubes.)

8 ounce Mushrooms (*baby bella or white mushrooms. 227 g.)

Salt (to taste) (**add according to your personal taste preference.)

Seasonings

½ tsp red pepper flakes (*skip if making the soup for kids.)

¼ tsp Paprika (*use sweet paprika. DO NOT use smoked paprika.)

¼ tsp thyme

¼ tsp oregano

¼ tsp Ground Black Pepper

1 twig rosemary (*fresh rosemary or use ¼ tsp dried rosemary.)

Liquid

6 cups Water (*use warm water)

1 tbsp Better Than Bouillon (*chicken base, stir this in 6 cups warm water to form an instant homemade chicken stock.)

subheading: For the roux:

4 tbsp Unsalted Butter

¼ cup All-Purpose Flour

½ cup Heavy Whipping Cream (*you can sub it with half & half or milk.)

2 cups whole Milk (*you can sub the whole milk with skimmed or low fat milk. The soup will be a bit less creamy.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

Directions at foodiesterminal.com

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