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Instant Pot Chicken & Wild Rice Soup for Two

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Ingredients
  

  • 1 –2 boneless skinless chicken breasts or two chicken thighs, chopped
  • ½ cup onion chopped
  • ½ cup celery chopped
  • ½ cup carrots chopped
  • 2 cloves garlic minced
  • ½ cup uncooked wild rice blend
  • 1 cup mushrooms
  • 3 cups chicken broth
  • 1 teaspoon all-purpose seasoning or your favorite herbs such as thyme, parsley, or Italian blend
  • Salt and black pepper to taste
  • 1 tablespoon cornstarch + 1 tablespoon water for thickening
  • ½ cup half and half or milk/cream of choice
  • 2 –3 handfuls of fresh spinach

Instructions
 

  • Preheat the oven 450
  • Sauté the vegetables
  • Set the Instant Pot to Sauté mode. Add a slight drizzle of oil or a pat of butter. Once hot, add the chopped onion, celery, and carrots. Cook for 2–3 minutes, stirring occasionally, until softened. Add minced garlic and sauté another 30 seconds.
  • Add chicken and rice.
  • Stir in the chopped chicken pieces, uncooked wild rice, and season with salt, pepper, and your herbs or seasoning blend. Pour in the chicken broth and stir to combine.
  • Pressure cook
  • Secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes.
  • When done, allow a 10-minute natural release, then carefully quick-release the remaining pressure.
  • Hit the saute button, add the cornstarch-water slurry, and stir until thickened. (will be 10 seconds or so)
  • Add spinach, cream cheese, and cream. Taste and adjust seasoning if needed.
  • Ladle into bowls and enjoy a cozy, homemade meal for two.