3 T. extra virgin olive oil
8 oz. white mushrooms, sliced
1/2 tsp Thyme leaves
Sea salt and black pepper, to taste
4 green onions, ends removed and chopped thin, white and green parts separated
2/3 c. dry Marsala wine
6 c. chicken stock, preferably organic
3 c. boneless, skinless, chicken breast, shredded
Put your Instant pot on saute and the medium setting.
Add olive oil, thyme, mushrooms, and white parts of the onions
Saute until the onions begin to brown and the mushrooms start to release their juices, approximately 6-7 minutes. Season with salt, and pepper to taste.
Increase to high and add the Marsala wine. Cook until the wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
Add chicken stock and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add shredded chicken to the pot.
Pressure cook for 5 minutes natural release for 10 minutes
Release remaining pressure, ladle into individual soup bowls.
Garnish with green parts of onion and serve immediately.
You can garnish with crushed red pepper for a little added color and a touch of heat.