Slow Cooked Chicken, Mushroom and Wild Rice Soup

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Ingredients
  • 1/2 lb chicken breast
  • 1/2 onion
  • 2 garlic cloves
  • 1/3 cup carrot
  • 1/3 cup celery
  • 2 cups cremini mushrooms
  • 1 cup wild rice blend
  • 1 bay leaf
  • 2 Fresh Thyme Sprig
  • 3 cups milk
  • 4 cups chicken stock
  • 1 tbsp olive oil
  • 1 1/2 tbsp butter
  • 1/2 tsp black pepper
  • 1/2 tbsp salt
Instructions
  • Select SAUTÉ-High and set the time for 30 minutes. Press START. Add butter and olive oil to the Inner Pot.
  • When the oil is hot, add chicken. Be sure to add chicken before butter gets dark brown or burnt. Sauté chicken cubes until light golden, for around 5 minutes.
  • Add onion, garlic, celery and carrot. Reduce temperature to low. Sauté for 1-2 more minutes.
  • Add mushrooms, salt and black pepper. Mix all the ingredients in the pot.
  • Press CANCEL.
  • Add bay leaf, thyme sprig, wild rice and chicken stock and milk to the Inner Pot.
  • Close the Lid on the pot and set to VENT. Select SLOW COOK-High for 6 hours. Press START.
  • When the program ends, adjust seasoning according to your taste and enjoy!
Notes
  • Optional: Add heavy cream and/or chopped parsley on the soup bowls just before service.
  • Chef`s Tip: Add some chicken stock or milk to the leftover soup before reheating, if needed, as the soup will get thicker in the fridge.
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