Instant Pot Chicken and Rice Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery ribs, diced
• 1 lb (450 g) chicken breast, cut into 1-inch pieces
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh thyme
• 1 teaspoon dried rosemary
• 1 cup (150 g) wild rice mix
• 6 cups (1.5 liter) chicken stock
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

DIRECTIONS

1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the onion, carrot and celery ribs and cook for 2-3 minutes until the veggies are slightly softened.
2. Add the chicken breast and cook for 3-4 minutes until sealed. Stir in the garlic, thyme and rosemary and cook for another minute.
3. Turn off the “Sauté” function and add the rice and chicken stock. Secure the lid on the Instant Pot, turn the valve to “Sealing,” and cook for 5 minutes on High Pressure.
4. When the time is up, allow the Instant Pot to release the pressure naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.
5. Remove the lid and stir in the fresh parsley. Season to taste and serve immediately.