Instant Pot Chicken and Wild Rice Soup

From inthekitchenwithkath.com

(Adapted from Ashley Singh Thomas’ recipe on myheartbeets.com)

 

Makes 6 servings

 

1½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces

½ large onion, diced

1 cup chopped carrots (2-3 medium)

1 cup chopped celery (2 large stalks)

1 (8-ounce) package sliced mushrooms

2 tablespoons minced garlic (about 6 large cloves)

1 Serrano pepper, minced (I did not take the seeds out and it was not too hot.)

3 teaspoons fresh thyme plus extra sprigs for garnish (The garnish is optional.)

2 teaspoons minced fresh sage

2 teaspoons salt (I used sea salt)

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes

1 cup uncooked wild rice

4 cups chicken broth (I used Swanson chicken stock.)

 

Add later:

1 (13.66-ounce) can coconut milk (not lite)


1.   Rinse the wild rice in a fine-mesh strainer and drain.

2.   Put all of the ingredients except the coconut milk in the Instant Pot.

3.   Seal the pot, setting the Pressure Release to Sealing.

4.   Select Manual, High Pressure, for 30 minutes.

5.   When the 30 minutes of cooking are done, do nothing and just let the pressure release naturally. It will take about 30 minutes for the pressure to release and the valve to drop back down.

6.   Once the pressure has released, open the pot, and stir in the coconut milk. Garnish with thyme sprigs, if using, and serve.