Sopa de pollo y arroz en Instant Pot

Ingredientes

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery ribs, diced
• 1 lb (450 g) chicken breast, cut into 1-inch pieces
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh thyme
• 1 teaspoon dried rosemary
• 1 cup (150 g) wild rice mix
• 6 cups (1.5 liter) chicken stock
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Preparación

1. 1

   1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the onion, carrot and celery ribs and cook for 2-3 minutes until the veggies are slightly softened.

2. 2

   2. Add the chicken breast and cook for 3-4 minutes until sealed. Stir in the garlic, thyme and rosemary and cook for another minute.

3. 3

   3. Turn off the “Sauté” function and add the rice and chicken stock. Secure the lid on the Instant Pot, turn the valve to “Sealing,” and cook for 5 minutes on High Pressure.

4. 4

   4. When the time is up, allow the Instant Pot to release the pressure naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.

5. 5

   5. Remove the lid and stir in the fresh parsley. Season to taste and serve immediately.