Ingredients
- 2 pounds chicken
- 1 tsp salt
- 1 tsp black pepper
- 1 T olive oil
- 3 large celery stalks, sliced 1/4" thick
- 2 large carrots, sliced 1/4" thick
- 1 garlic clove, finely chopped (I used 5 because I LOVE garlic :)
- 1 onion, chopped
- 2 tsp finely chopped fresh rosemary ] Of course, you know I don't have fresh herbs, well, perhaps
- 2 tsp finely chopped fresh sage ] I do have fresh rosemary outside, but I didn't use it. I used
- 2 tsp finely chopped fresh thyme ] dried herbs :)
- 1/2 C white wine (or broth)
- 4 C chicken broth
- 1 C uncooked wild rice
- 1 bay leaf
- 2 T butter
- 2 T flour
- 1/2 bunch kale, bite-sized pieces
- 1/2 C half and half
- 1 T fresh lemon juice
Directions
- Season the chicken with 1 tsp each salt and pepper. Add the olive oil to the Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned. Remove the chicken to a plate.
- Add the celery, carrots, garlic, onion, and herbs, stirring for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half. Add the broth, rice and 1/2 C water and stir. Add the chicken; add the bay leaf.
- Put on and lock the lid. Set to pressure-cook on high for 25 minutes. Vent, unlock and remove the lid.
- Remove dot chicken from the pot and shred the chicken.
- Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
- Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook two minutes. Stir in the half-and-half and bring to a simmer, then press cancel.
- Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.
Other comments:
- Can use broccoli or some other vegetable.
- Use more liquid to really make it a soup.
- Could add mushrooms or a different kind of bean.
- Some other people used beef instead of chicken, or could make it vegetarian.
