INSTANT POT CHICKEN WILD RICE SOUP » FOODIES TERMINAL

Instant Pot Chicken Wild Rice Soup » Foodies Terminal image

Provided by @MakeItYours

Number Of Ingredients 20

1.5 pounds chicken (*Use boneless skinless frozen or thawed chicken breasts or thighs. I used frozen chicken breasts.)
1 cup wild rice (*use either a blend just like in this recipe or use original wild rice. It's your choice.)
1/2 tbsp garlic (*minced)
1 cup onion (*use roughly chopped yellow onion.)
1 cup celery (*roughly chopped.)
1 cup carrots (*diced into cubes.)
8 ounce Mushrooms (*baby bella or white mushrooms. 227 g.)
Salt (to taste) (**add according to your personal taste preference.)
1/2 tsp red pepper flakes (*skip if making the soup for kids.)
1/4 tsp Paprika (*use sweet paprika. DO NOT use smoked paprika.)
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp Ground Black Pepper
1 twig rosemary (*fresh rosemary or use 1/4 tsp dried rosemary.)
6 cups Water (*use warm water)
1 tbsp Better Than Bouillon (*chicken base, stir this in 6 cups warm water to form an instant homemade chicken stock.)
4 tbsp Unsalted Butter
1/4 cup All-Purpose Flour
1/2 cup Heavy Whipping Cream (*you can sub it with half & half or milk.)
2 cups whole Milk (*you can sub the whole milk with skimmed or low fat milk. The soup will be a bit less creamy.)