Chicken and Wild Rice Instant Pot Soup

Submitted by Myst on Sun, 10/21/2018 - 12:19

This soup can be made in advance without any impact on flavor. Just add some extra chicken broth while reheating and it is as good as the day it was made.

Ingredients
2slicesBacon (chopped)
1wholeCarrot (medium , chopped)
1/4wholeOnion (chopped)
1ribCelery (chopped)
1/2TblButter
1wholeBay Leaf (small)
2sprigsThyme (fresh)
1cloveGarlic (minced)
1CupChicken Broth
2ozMushrooms (sliced)
1sprigRosemary (fresh , small)
1/4CupWild Rice (rinsed)
1/4CupHeavy Cream
1/2tspKosher Salt
pinch ofPepper
1wholeChicken Breast (small , boneless , skinless)
1TblAP Flour
1/4CupHeavy Cream
Preparation
  1. Heat Inatant Pot to sauté and add bacon, cook until soft and slightly rendered.
  2. Add onion, carrot and celery and cook for 2 minutes.
  3. Add butter, bay leaf and thyme and stir to combine.
  4. Add garlic and sauté for 1 minute.
  5. Add broth, mushrooms, rosemary and rice and stir to combine well.
  6. Add cream, salt and pepper and stir to combine.
  7. Add chicken breast and submerge into mixture.
  8. Seal Instant Pot, cancel sauté and cook on manual high pressure for 35 minutes.
  9. When complete, cancel and let depressureize naturally for 15 minutes.
  10. Remove chicken breast and shred, return to the pot.
  11. Combine flour and remaining cream and stir into hot soup.