Instant Pot Chicken and Wild Rice Soup

This soup is so delicious and great for a wintery day inside..or any day really. Pair it with some country biscuits and it makes a perfect meal. I used the wild rice blend from Costco and 2 cans of chicken from Costco as well. The recipe was adapted from a recipe found HERE, from A Saucy Kitchen. Photo is from there as well. 

Ingredients

2 Tbsp olive oil

2-3 large celery stalks, sliced

3 large carrots, sliced

1 small onion, diced

2 cloves garlic or 1 heaped tsp of minced garlic. 

1 tsp dried parsley

1 1/2 tsp dried rosemary

1 tsp thyme

5 cups chicken stalk

1 cup uncooked wild rice blend

1 pound skinless chicken breast (or 2 cans of chicken)

3 tbsp corn starch + 1/2 cup water (mixed together in a small cup)

1 tsp of salt

Instructions

1. Chop vegetables set aside. Press saute on the instant pot and add olive oil. Heat up and add vegetables minus the garlic and saute for about 3 mins. until softened. 

2. Add the minced garlic, rosemary, parsley, and thyme and stir and cook for 1 min. 

3. Stir in the chicken stalk and wild rice. 

4. Add the chicken and corn starch mixture. 

5. Secure the lid on the instant pot and make sure the dial on top is set to sealing. Cook on high pressure for 8 mins. 

6. After the time is up the Instant Pot with automatically switch to keep warm. Let it keep warm for 10 mins depressurizing on its own before releasing the steam valve.  

7. After removing the lid carefully, if using the chicken breasts remove them and shred then add back to the soup. 

8. Taste and season with additional salt and pepper if needed and serve.