Instant Pot Chicken Artichoke Soup with Wild Rice
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
4-6
cloves
garlic, rough chopped
-
2-3
cups
carrots, diced into ¾ inch cubes
-
2
cups
celery, diced
-
1½
pounds
chicken thighs, boneless, skinless
-
4
cups
chicken stock
-
2
cups
water
-
¾
cup
wild rice (uncooked, optional)
-
2
teaspoons
Herbs de Provence or Italian herbs
-
2
leaves
bay leaves (optional)
-
2
teaspoons
kosher salt, more to taste
-
½
teaspoon
pepper
-
½
teaspoon
cayenne
-
1
tablespoon
lemon juice
-
12-16
ounces
frozen artichoke hearts (about 3 cups)
Garnish
-
1/4
cup
chopped Italian parsley
-
to taste
drizzle of olive oil
-
to taste
parmesan or romano cheese (optional)
-
1-2
handfuls
chopped fresh baby spinach
Instructions
- 1. Set the Instant Pot to the 'Saute' function and heat the olive oil.
- 2. Saute the onion and garlic for 4-5 minutes until fragrant.
- 3. Add the carrots, celery, chicken, chicken broth, water, wild rice, herbs, bay leaves, salt, pepper, and cayenne.
- 4. Set the Instant Pot to high pressure for 25 minutes.
- 5. Allow for a natural release for at least 10 minutes, then manually release any remaining pressure.
- 6. Switch back to 'Saute' and shred the chicken using two forks.
- 7. Add the frozen artichoke hearts and lemon juice, cooking until heated through, about 5 minutes.
- 8. Stir in the chopped spinach and adjust seasoning to taste.
- 9. Serve and garnish with parsley, a drizzle of olive oil, and cheese if desired.
Nutrition Facts (estimated)
Servings
8 cups
Calories
314
Total fat
8.5g
Total carbohydrates
29.5g
Total protein
31.8g
Sodium
937.4mg
Cholesterol
82.7mg
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