It’s Fall, temps are dropping and there is nothing better on a cold gray day then a cup of soup! Here is my instant pot recipe.
- 2 Celery Stalks Chopped
- 1-2 Carrots Chopped
- 1/2 C Diced Onions
- 1 tsp Garlic Powder
- 1/2 tsp Thyme
- 1 tsp Dried Parsley
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 C Brown Rice
- 2 Chicken Breast
- 4 C Chicken Broth
- 1/2 C Half & Half
Set Instant Pot to Sauté. Add oil and veggies. Sauté until softened, add all dry seasonings.
Turn Sauté off. Lay chicken on top of sautéed veggies.
Pour chicken broth over top and add uncooked rice. Place lid on top and seal. Set manual time for 22 minutes.
After timer beeps, release pressure.
Open lid and carefully shred chicken breast.
Add half & half, stir and replace lid. Let instant pot stay on warm until ready to serve.