Slow Cooked Chicken, Mushroom and Wild Rice Soup
By :Instant Brands Culinary Team
Slow Cooked Chicken, Mushroom and Wild Rice Soup
Slow Cooked Chicken, Mushroom and Wild Rice Soup
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Rating: 0
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Course Soup
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration more than 2 hours
Cooking Technique Sauté, Slow Cook
Main Ingredient Chicken, Cremini Mushrooms, Wild Rice
Keyword instant pot soup
Prep Time 10 minutes
Cook Time 6 hours
Servings
8-10 servings
Ingredients
  • 1/2 lb chicken breast medium-diced
  • 1/2 onion small-diced
  • 2 garlic cloves small-diced
  • 1/3 cup carrot small-diced
  • 1/3 cup celery small-diced
  • 2 cups cremini mushrooms halved and sliced
  • 1 cup wild rice blend
  • 1 bay leaf
  • 2 Fresh Thyme Sprig
  • 3 cups milk
  • 4 cups chicken stock low sodium
  • 1 tbsp olive oil
  • 1 1/2 tbsp butter
  • 1/2 tsp black pepper
  • 1/2 tbsp salt
Course Soup
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration more than 2 hours
Cooking Technique Sauté, Slow Cook
Main Ingredient Chicken, Cremini Mushrooms, Wild Rice
Keyword instant pot soup
Prep Time 10 minutes
Cook Time 6 hours
Servings
8-10 servings
Ingredients
  • 1/2 lb chicken breast medium-diced
  • 1/2 onion small-diced
  • 2 garlic cloves small-diced
  • 1/3 cup carrot small-diced
  • 1/3 cup celery small-diced
  • 2 cups cremini mushrooms halved and sliced
  • 1 cup wild rice blend
  • 1 bay leaf
  • 2 Fresh Thyme Sprig
  • 3 cups milk
  • 4 cups chicken stock low sodium
  • 1 tbsp olive oil
  • 1 1/2 tbsp butter
  • 1/2 tsp black pepper
  • 1/2 tbsp salt
Slow Cooked Chicken, Mushroom and Wild Rice Soup
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Select SAUTÉ-High and set the time for 30 minutes. Press START. Add butter and olive oil to the Inner Pot.
  2. 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.
  3. Add onion, garlic, celery and carrot. Reduce temperature to low. Sauté for 1-2 more minutes.
  4. Add mushrooms, salt and black pepper. Mix all the ingredients in the pot.
  5. Press CANCEL.
  6. Add bay leaf, thyme sprig, wild rice and chicken stock and milk to the Inner Pot.
  7. Close the Lid on the pot and set to VENT. Select SLOW COOK-High for 6 hours. Press START.
  8. When the program ends, adjust seasoning according to your taste and enjoy!
Recipe 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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