Instant Pot Chicken Wild Rice Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

SOUP

3 cups mirepoix (equal parts, chopped onion, carrots, and celery)

8 ounces mushrooms, diced (see notes)

1 cup uncooked wild rice, rinsed (see notes)

1 lb. boneless, skinless chicken breasts

6-8 cloves of garlic, minced

1/2 teaspoon dried thyme or oregano

1-3 tablespoons Mrs. Dash's seasoning (see notes)

2 bay leaves

4 cups chicken broth

2 cups water

1/2 teaspoon EACH salt AND pepper

ROUX

5 tablespoons butter

1/3 cup all-purpose flour

1/2 teaspoon garlic powder (optional)

2 cups milk (or half and half)

Directions

INSTANT POT: Add all the ingredients listed under the soup section into the instant pot, cover, and cook on manual (high pressure) for 35 minutes. If using a wild rice blend, do 25 minutes instead. During the last 5 minutes prepare the roux. Quick-release the steam by turning the valve. Remove the chicken, shred it using two forks, and add it back into the instant pot.

ROUX: In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes before adding the garlic powder (if using). Continue whisking as you slowly start streaming in the milk (or half and half). Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.

CHICKEN WILD RICE SOUP: Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. This allows the soup to thicken just a tad bit. Taste and adjust salt and pepper as desired. Serve with tons of crusty bread!