Creamy Chicken and Rice Soup

Serves 6 to 8

2 ½ quarts

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs cut into bite-sized pieces

1 heaping cup yellow onion, finely chopped

1 ½ cups carrots, chopped

1 ½ cups celery stalks, chopped, if possible with leaves

4 1/2 to 5 cups chicken stock

¾ cup wild rice blend, rinsed

1 teaspoon dried thyme

½ cup half-and-half

Salt and pepper to taste

Directions

Sprinkle the chicken with salt and pepper. Turn on the Instant Pot. Make sure the “keep warm” function is off. Select the sauté function. Add the butter and olive oil. Once melted, add the chicken and cook until it has lost its pink color. Add the onion, carrots, celery, thyme, wild rice blend and stock. Lock the lid into place and cook at high pressure for 10 minutes. Let the pressure release naturally (this takes about 30 to 40 minutes). Now add the half-and-half, stirring to combine. Taste, adjust the seasonings and serve warm.