Freezer-to- Instant-Pot Cream of Chicken and

Updated at: Thu, 17 Aug 2023 13:18:42 GMT

Step 1

Add the mushrooms, celery, carrots, shallots, and parsley to a gallon-size zip-top plastic bag or freezer-safe container (make sure the container fits in your Instant Pot (or any electric pressure cooker) so you don't have to thaw it before cooking) along with the chicken, rice, thyme, and bay leaves.

Step 2

Label with the remaining ingredients you will need for later.

Step 3

When ready to cook, remove from the freezer.

Step 4

Add the frozen ingredients to the Instant Pot with 5 cups water.

Step 5

In a small bowl, add the flour to an additional 1 cup water and whisk well.

Step 6

Add to the pot along with the bouillon.

Step 7

Cover and cook on high pressure for 25 minutes.

Step 8

Natural release.

Step 9

Remove the chicken and discard the bay leaves.

Step 10

Shred the chicken with two forks and return the chicken to the pot.

Step 11

Stir in the sour cream and salt.

Step 12

SERVE NOW: Divide the soup among 6 bowls (1/2 cups each) and eat right away.

Step 13

No Instant Pot, No Problem! You can prepare this soup in a Dutch oven, adding an additional 1/4 cup water.

Step 14

Simmer on low heat for 45 to 55 minutes, until the wild rice is tender.

0 liked

1 disliked