Recipes
Slow Cooked Chicken, Mushroom and Wild Rice Soup
8-10 servings
10 min
Easy
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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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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