Wednesday, October 25, 2017

Instant Pot Wild Rice Chicken Soup

Wild Rice with Chicken Soup in the Instant Pot! A great Recipe for Fall!! 

INGREDIENTS

For the Instant Pot:
  • 1 large sweet potato, peeled and cubed
  • 5 stalks celery, chopped
  • onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice 
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning ~ I used a combination of sage and oregano and rosemary
  • 1/2 teaspoon dried thyme
For the Stovetop:
  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 can of coconut milk
I added a cup of Cooked Chicken before serving

INSTRUCTIONS

  1. Instant Pot: Put all the ingredients in the first list into the instant pot.  Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the coconut milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

REcipe adapted from Pinch of Yum


1 comment:

Qualy said...

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