Chicken, Wild Rice & Mushroom Soup

Ingredients

• ¼ cup - Wild Rice
• 1 ½ cup - Mushrooms
• 2 ½ cup - Chicken Stock
• ½ cup - chopped onion
• ½ cup - chopped celery
• ½ cup - Chopped carrot
• Salt to taste
• ½ tsp - minced garlic
• 1 tsp - Chicken Fixx
• ½ tsp - Black Pepper
• 2 cup - spinach
• 1 - canned shredded chicken (12oz)

For Roux

• 1 tbs- Garlic Butter Grilling Oil
• 1 tbs - Outlaw Gravy Mix
• 1 cup - Milk

Instructions

• Dump Wild Rice, Mushrooms, Chicken Stock, onion, celery, black pepper, Salt, Chicken Fixx, and minced garlic into Instant Pot. Stir well. Cover it.
• Pressure cook it on high pressure for 45 minutes.
• Meanwhile, let's make a roux. In a pan, heat Garlic Butter Grillin’ Oil. Add Outlaw Gravy Mix, Cook it for 2 minutes, stirring continuously.
• Now, add milk and stir. Cook it for 2 minutes, until thickened.
• Once IP beeps and cooking time is done, switch off the Instant Pot and give a quick release.
• Now, add prepared roux, chicken and spinach in soup. Mix well.

Tips

No Insta-pot? No problem! Use large pot or Dutch oven and instead of 2 and ½ cups, add 4 cups of chicken broth and cook it for about 1 hour or so on a medium heat stirring occasionally.