Instant Pot Chicken & Wild Rice Soup

pressureluckcooking.com

LadyJMayo

6 tablespoons (¾ stick) salted butter

1 Spanish or yellow onion, diced

2 medium carrots, diced

3 ribs celery, diced

1 tablespoon (3 cloves) garlic, crushed or minced

16 ounces baby bella mushrooms, sliced (optional, but suggested. If not using, reduce the butter to 4 tablespoons, which is ½ stick)

¼ cup sherry wine (optional)

1 tablespoon seasoned salt

1 teaspoon black pepper

2 teaspoons dried thyme

1 teaspoon dried or rubbed sage

1 teaspoon dried rosemary

1 teaspoon dried dill

6 cups chicken or garlic broth (I used 6 teaspoons Chicken Better Than Bouillon + 6 cups water)

1 to 1 ½ cups wild rice (you don’t need to rinse it. You can also use a wild rice blend but it won’t be as prominent as wild rice on its own)

2 to 3 pounds boneless, skinless chicken breast and/or thighs (I used half of both. The more chicken used, the more of a stew-like consistency. Go for 1 ½ to 2 pounds of you want it more soupy)

2 cups heavy cream or half & half

½ cup all-purpose flour

1 tablespoon Creole/Cajun/Louisiana seasoning (optional, I use Tony Chachere’s)

5.2 ounce package Boursin, any flavor (optional)

Directions at pressureluckcooking.com

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