Chicken & Rice Insta Soup

This reciepe was a base taken from a blog, Cookin Canuck.  Thank you for the inspiration!

I have been very intimidated by my insta pot. And Ironically I have felt rushed! Rushed into an appliance I didn't have time to work or figure out. Well, this quarantine has given me the space to be more "instant" - another irony I know.

This recipe I made with homemade chicken broth. If you decide to do this, omit all the other salt besides the first salting of veggies because the broth will probably be salty enough. Of course always taste to see if it needs more salt. Omit the kale or mushrooms if you're not a fan, but they are some good for you foods. The leeks are similar to onions, but a step up in doing more for your body. You can omit these too.

*****IF YOU DECIDE TO PUT LEEKs in the recipe...you need to cut into cross-section slices and then soak in water. Separate each layer of the leek by just pushing through them with your fingers. Then drain and lay out on a paper towel to dry. Use what you need for your recipe and then place the rest in a freezer bag. They are great additions to soups. 

Ingredients:

• Cooking oil
• 5 medium carrots, peeled and sliced
• 4 stalks of celery, chopped
• 1/2 white onion, chopped
• torn kale
• mushrooms, sliced (Green beans would bee good in this too)
• sliced leeks (a handful) - see above for how to prepare!!!!
• 4 cloves of garlic, minced
• salt
• 1tsp rosemary
• 1 tsp thyme 
• 6-8 cups of chicken broth (depends on how many veggies you add)
• 1/3 cup of tahini (this is optional but makes it creamy and beefs up the flavor)
• 1 pound of uncooked chicken breast
• 3/4 cup brown rice
• salt & pepper to taste

Recipe:

1. Turn insta pot on to HIGH Saute mode. Add oil to the pot and heat it up for just a hot minute.
2. Add carrots, celery, onion, kale, mushrooms, and leeks. Sprinkle with salt. Saute for about 4 minutes.
3. Add the minced garlic cloves, and spices. STIR immediately or they could burn.
4. Pour in the chicken broth.
5. Add the chicken breasts. Add more broth till everything is JUST "swimming."
6. Add the brown rice. And salt and pepper to taste.
7. Close the lid. Turn insta pot onto HIGH pressure. Set timer for 13 minutes. The pressure cooker may take about 15 minutes before it comes to full pressure and the timer will begin.
8. Once timer is finished, let it natural release for 10 minutes. Then quick release.
9. Take the chicken out and shred. My friend Sarah taught me the only way I shred chicken now.  You place it in the bowl of your stand mixer or hand mixer, and then mix for about 20 seconds and it's done (you're welcome!).
10. Return chicken back to the pot.
11. Salt and pepper to taste.

Enjoy! This was a winner for the whole house!
Serve with bread or crackers.

This took me less than 40 minutes - from start of first chop to getting in a bowl.