Wild Rice & Chicken Soup

• 份量: 4-6

配料

2 Tablespoons butter

1/2-3/4 cup yellow onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

6 oz wild rice, rinsed

1 large or 2 small chicken breasts, skinless & boneless and chopped in small pieces, uncooked

1 tablespoon parsley, dried

32 oz chicken stock

Pinch of red pepper flakes

1 1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons cornstarch mixed with 2 tablespoons water

4 oz cream cheese, warmed & cut into small cubes

1 cup milk, warmed

1 cup half and half or part cream & milk (Almond milk is fine), warmed

步骤

Preheat instant pot by selecting sauté and add butter to melt it.

Add the onion, celery, and carrots. Stir & sauté for about 5 minutes.

Add the rice, chicken, parsley, stock, red pepper, salt & pepper.

Turn off sauté by pressing cancel. Close & lock the lid and select manual setting and set the cooking time for 12 minutes at high pressure.

When timer beeps, natural release for 10 minutes before doing quick release. Unlock the lid and open.

Select sauté on low. Add the cornstarch mixed with water and stir.

Add the warmed, cubed cheese, milk and half and half and stir well.

Cook for 3 minutes on low sauté but do not boil.

Serve

备注

I use 1 1/2 cup almond milk and 1/2 cup heavy cream for half and half.

This doesn’t make a large amount so double if leftovers are desired for family size.

From Instant Pot Cookbook 500 recipes, Quick & Easy by Jennifer Smith