Risotto with Lemon and Shrimp
Creamy Wild Rice Chicken Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 50 minutes |
| Servings |
8 servings
|
Ingredients
Pot Mixture:
- 4 cups broth
- 2 cups Water
- 1 1/2 lbs boneless skinless chicken thighs
- 1 cup celery diced
- 1 cup carrots shredded
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked wild rice
- 1 tbsp honey
- 1 tbsp dried parsley
- 1 tbsp kosher salt
- 2 tsp pepper
- 1 tsp garlic powder
To Finish:
- 1/4 cup butter melted
- 1/2 cup flour
- 2 cups half and half
- 1/4 cup Italian parsley chopped for garnish
Ingredients
Pot Mixture:
To Finish:
|
Instructions
- Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board. Shred the chicken and return to the pot.
- In a medium bowl, add flour a little at a time to melted butter until it makes a paste. Ladle 1 cup of the hot soup broth into the paste and stir to incorporate, then pour the butter/flour mixture into the Instant Pot.
- Using the display panel select CANCEL and then SAUTE . Cook and stir until thickened, then stir in the half and half.
- Serve warm topped with chopped Italian parsley
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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