Instant Pot Wild Rice Chicken Soup

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

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INGREDIENTS

For the Instant Pot:

• 1 large sweet potato, peeled and cubed
• 5 stalks celery, chopped
• 1 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

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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