INSTANT POT CHICKEN RICE SOUP ENJOY DAN:

                      INSTANT POT CHICKEN RICE SOUP by CHEF DAN:

Makes 7 cups

INGREDIENTS:

2-tablespoon olive oil

1/2-onion, chopped

1-carrot, cut into thin half circles

4 garlic cloves, minced

8-ceminii mushrooms sliced

1-teaspoon EACH dried thyme, rosemary & Creole seasoning

2 tablespoons lemon juice

4- cups homemade chicken broth

1-cup white wine

3/4-cup brown rice, uncooked

1-pound boneless chicken meat, pulled from cooked chicken

1/2-teaspoon EACH salt & pepper

1-(10.5 Oz) coconut milk

DIRECTIONS:

1.    Set the Instant Pot to SAUTE mode and when it’s says HOT.

2.   Add butter and when sizzling, add onion, carrots, garlic, & mushrooms sauté for 4 minutes.

3.   Then add thyme, rosemary & creole season and sauté 40 seconds.

4.   Pour in chicken broth, wine, lemon juice, coconut milk, & rice, stir to combine.

5.   Place lid on Instant Por, close pressure value.

6.   Press PRESSURE COOK and set time for 20 minutes on high.

7.   Once time has expired, use natural release for 10 minutes.

8.   Season with salt and pepper.

                      

ENJOY DAN:                                                             FOOD FOR THE SOUL!!