Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
So I got my very first Instant Pot for Christmas from my mother-in-law. At the time, everyone was getting an Instant Pot. It was the trendy thing to do, and so I wasn't even thinking about it. I'm not really an "up on the latest trends" kind of person. In fact, if everyone is doing something I generally stay far, far away.
However, as skeptical as I was at first, I soon learned how to use it efficiently, and now it's my best friend in the kitchen. I used to start thinking about dinner first thing in the morning, and I would get started cooking about 4 p.m. This was all just so dinner was ready around 5:30 or so when my husband got home from work.
But with my Instant Pot, I can put my mind power (what little I have left with two little ones running around the house) towards more important things, like crafts, baking cookies, and laundry (haha). Then around 4 p.m., I start thinking about what to make, or I can refer to my list of possible meals for the week that I keep near the refrigerator. At 5 or so, I can toss in all of my ingredients, set the Instant Pot, and dinner is ready in about 30 minutes. Ta-da!
It sure makes me feel like a magician. And it leaves me tons of time for other things during the day, like this yummy chicken and wild rice soup. In the last month, I think I've made this soup three times it's been so good. I even have a friend that requests it every time she comes over. Thanks to my Instant Pot, it's so easy!
Let me show you how you can make it, too. You never know, this may end up being your next go-to meal!
|Prep time||Cook time||Ready in||Yields|
6-8 servings of soup
- 1 lb chicken breasts
- 3 tablespoons minced garlic
- 1 onion, diced
- 2 carrots, sliced thin
- 1 cup wild rice blend
- 8 cups chicken broth, homemade preferred
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 cup organic whole milk
- 1 cup half and half
- 2 tablespoons parsley
- 1/2 tablespoon pink Himalayan salt
- Place chicken breasts into the bottom of your Instant Pot.
- Top with diced onion, carrots, and garlic.
- Pour in wild rice and chicken broth.
- Season with your thyme and rosemary.
- Seal up your Instant Pot and set timer to Manual for 10 minutes. This means your soup will be cooking for about 30 minutes or so.
- When finished, let your Instant Pot de-pressurize naturally for 10 minutes before letting out all of the steam.
- Open the pot and remove your chicken breasts. Shred them and them add it back into your soup.
- Pour in your milk, half and half and last couple of seasonings. Stir to combine.
- Serve hot with garlic french bread for a treat.
I simply can't begin to describe how delicious this soup is, except that it's been one of our family's favorites this season. Isn't a nice hot soup just perfect on these cool winter evenings?
I'm sure my husband thinks so. He works outside all day long in the snow and cold wind. He's freezing when he comes home at night and really seems to enjoy having a nice hot bowl of soup to warm him up before he showers and comes to bed.
There's just something about a nice hot bowl of soup for dinner that warms my soul and calms me down—and gets me ready to snuggle into bed with my kids and go to sleep. My Broccoli and Cheese Soup and Baked Potato Soup are a couple of our other winter favorites.
And don't worry if you don't have an Instant Pot. This yummy soup can also be made in a crockpot or in a large pot on the stove. You're essentially only trying to cook the chicken and rice through. To make this dish even better, consider tossing in some mushrooms, or making a homemade cream of mushroom soup to dump in at the end. Enjoy!
© 2018 Victoria Van Ness