It’s been starting to get chilly here in upstate New York, and nothing says fall better then chicken soup. I like mine with lots of veggies and wild rice.
Here’s some local carrots, perfect for the soup!
Here’s my super easy recipe for Instant pot chicken soup. If you don’t already have an instant pot, grab yourself one. It’s lifechanging…Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W
Instant Pot Chicken & Wild Rice Soup
Cooking Time: 50 mins
1 pound boneless, skinless chicken thighs
6 or so diced carrots (I use the food processor to dice)
4 or so stalks diced celery (Again, use the food processor to dice)
1 cup uncooked wild rice
1 tbsp poultry seasoning
4 cups chicken broth
2 cups chicken broth to thin out after soup is done cooking (this will be to your preference)
a pinch of thyme
Put all ingredients in the instant pot and stir. Use the Beef/Stew button (35 mins on high pressure). After soup is done cooking, use the additional broth to thin out soup to your liking. Enjoy!