It doesn't matter that it's supposed to be 92 degrees today, the rest of the week calls for much, much cooler temperatures and rain. I made this soup for then. Plus as an easy weeknight dinner. Just heat and eat. This is my favorite soup and 15 minutes of cook time and 10 minutes for the release. It's the quickest way to cook wild rice. I keep celery flakes on hand instead of buying celery and wasting most of it.
Instant Pot Chicken Wild Rice Soup
2 boneless chicken breasts
2 tbsp butter
2 carrots, sliced
2 tbsp celery flakes
1/2 cup onion, minced
1 Bay Leaf
1 clove garlic, minced
1/4 tsp thyme
32 oz low sodium chicken stock
1 cup wild rice/brown rice mixed
3/4 cup cream
Salt & freshly ground pepper to taste
Saute the carrots and onions for a few minutes with the butter in the instant pot. Add in the garlic and celery flakes and cook for just one minute. Add in the chicken, stock, cream, rice thyme, salt & pepper. Seal the pot and cook for 15 minutes. Let the steam release naturally. While waiting, mix together 1/4 cup flour and 3/4 cup cream. When the pressure pin drops, open the instant pot and take out the chicken breasts to shred. Return to the instant pot and then stir in the flour/cream mixture. Allow it to sit for a couple minutes to thicken.