Name: Instant Pot Chicken and Wild Rice Soup
Ingredients: 1 Tablespoon olive oil; 1 Tablespoon minced garlic; 6oz tomato paste (we make our own so it’s zero points – canned may add points); 1 cup minced yellow onion; 1 cup diced celery; 2 cups sliced brown mushrooms; ½ cup wild rice blend; 2 teaspoons chopped thyme; 2 bay leaves; 1 teaspoon pink himalayan salt; 1/2 teaspoon black pepper; 6 cups of unsalted chicken stock; 1 pound of shredded chicken breasts. No skin; 1 tablespoon chopped parsley

Ingredients

Scale

1 Tablespoon olive oil
1 Tablespoon minced garlic
6oz tomato paste (we make our own so it’s zero points – canned may add points)
1 cup minced yellow onion
1 cup diced celery
2 cups sliced brown mushrooms
½ cup wild rice blend
2 teaspoons chopped thyme
2 bay leaves
1 teaspoon pink himalayan salt
1/2 teaspoon black pepper
6 cups of unsalted chicken stock
1 pound of shredded chicken breasts. No skin
1 tablespoon chopped parsley

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Instructions

Set Instant Pot on Saute
Add Olive oil and once it is hot add the garlic and onions and saute for 30 seconds
Add carrots and celery, saute until tender, another 5 minutes.
Add tomato paste and saute and saute for 30 seconds, add veggies to the mix
Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, and chicken stock. Stir until well mixed
Add shredded chicken and cover
Pressure cook on high for 15 minutes
Quick release garnish with parsley
Serve and enjoy!

Nutrition

Serving Size: 1