Servings: PREP TIME 10 mins  COOK TIME 25 mins  TOTAL TIME  35 mins Serves: 5 to 6 servings

1 Tablespoon olive oil 1 Tablespoon olive oil
1 yellow onion, diced finely 1 yellow onion, diced finely
3 garlic cloves, minced 3 garlic cloves, minced
3 carrots, diced 3 carrots, diced
2 celery stalks (we can't do celery, so we omitted this--but it'd be great with it if you can!) 2 celery stalks (we can't do celery, so we omitted this--but it'd be great with it if you can!)
2 chicken breasts, raw 2 chicken breasts, raw
1 cup long grain rice & wild rice combo *see blog post above 1 cup long grain rice & wild rice combo *see blog post above
1 package of button mushrooms, sliced 1 package of button mushrooms, sliced
4 oz dairy-free cream cheese (be sure to check the label as many have soy--we can do soy, but if not find one that isn't) 4 oz dairy-free cream cheese (be sure to check the label as many have soy--we can do soy, but if not find one that isn't)
5 cups water + 3 and ½ Tablespoons chicken bouillon (or follow whatever the directions are for the type of bouillon you use to match 5 cups of water. I calculated it off of my favorite kind.) 5 cups water + 3 and ½ Tablespoons chicken bouillon (or follow whatever the directions are for the type of bouillon you use to match 5 cups of water. I calculated it off of my favorite kind.)
salt and fresh pepper, to taste salt and fresh pepper, to taste

Push the "saute" button and add your olive oil. Add your garlic cloves and onion and stir frequently until fragrant, about 1 minute. Turn off the "saute" function and add in the rest of your ingredients.
Hit "manual" and set it for 25 minutes.
Once it's done, allow for a quick release and then take out your chicken. Shred it, and then add it back into the soup. Mix well, and smooth out any remaining lumps from the dairy-free cream cheese. Adjust salt and pepper to taste. Serve immediately.

allergyawesomeness.com/instant-pot-chicken-wild-rice/  allergyawesomeness.com/instant-pot-chicken-wild-rice/