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Vortex Plus - Crispy Boneless Buffalo Wings
Creamy Wild Rice Chicken Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 50 minutes |
| Servings |
8 servings
|
Ingredients
Pot Mixture:
- 4 cups broth
- 2 cups Water
- 1 1/2 lbs boneless skinless chicken thighs
- 1 cup celery diced
- 1 cup carrots shredded
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked wild rice
- 1 tbsp honey
- 1 tbsp dried parsley
- 1 tbsp kosher salt
- 2 tsp pepper
- 1 tsp garlic powder
To Finish:
- 1/4 cup butter melted
- 1/2 cup flour
- 2 cups half and half
- 1/4 cup Italian parsley chopped for garnish
Ingredients
Pot Mixture:
To Finish:
|
Instructions
- Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board. Shred the chicken and return to the pot.
- In a medium bowl, add flour a little at a time to melted butter until it makes a paste. Ladle 1 cup of the hot soup broth into the paste and stir to incorporate, then pour the butter/flour mixture into the Instant Pot.
- Using the display panel select CANCEL and then SAUTE . Cook and stir until thickened, then stir in the half and half.
- Serve warm topped with chopped Italian parsley
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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The 25 minutes cooking time seems excessive. I will give it as go anyway! thanks!
We made this and substituted frozen turkey breast for chicken. Also illuminated the salt and added some no salt seasoning’s. It was straightforward, easy to make and turned out delicious.
25 minutes is definitely too long. Would recommend more liquids too. The chicken fell apart in the instant pot so no need to actually remove from the pot.
Cook time is too long. My rice tunred to moosh.