Instant Pot Chicken Wild Rice Soup

Instant Pot Chicken Wild Rice Soup

3 cups mirepoix (equal parts, chopped onion, carrots, and celery)
8 ounces mushrooms, diced (see notes)
1 cup uncooked wild rice, rinsed (see notes)
1 lb. boneless, skinless chicken breasts
Check below.

  • First of all. INSTANT POT: Add all the ingredients listed under the soup section into the instant pot (affiliate link), cover and cook on manual (high pressure) for 35 minutes. During the last 5 minutes prepare the roux. Quick release the steam by turning the valve. Remove the chicken, shred it using two forks, and add it back into the instant pot.
  • Step two, ROUX: In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes before adding the garlic powder (if using). Continue whisking as you slowly start streaming in the milk (or half and half). Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.
  • Next step is, CHICKEN WILD RICE SOUP: Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. This allows the soup to thicken just a tad bit. Taste and adjust salt and pepper as desired. Serve with tons of crusty bread!
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