Categories: Soup
Ingredients
- 2 lbs. chicken breasts
- 1 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 1 tbsp olive oil
- 3 large celery stalks, sliced 1/4 inch thick
- 2 large carrots, sliced 1/4 inch thick
- 1 garlic clove, finely chopped
- 1 onion, chopped
- 2 tsp finely chopped fresh rosemary
- 2 tsp finely chopped fresh sage
- 2 tsp finely chopped fresh thyme
- 1/2 cup white wine
- 4 cups chicken broth
- 1 cup uncooked wild rice
- 1 bay leaf
- 2 tbsp salted butter, at room temp
- 2 tbsp all-purpose flour
- 1/2 bunch kale, leaves torn into bite-size pieces
- 1/2 cup half-and-half
- 1 tbsp fresh lemon juice
Directions
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Season the chicken with 1 tsp each salt and pepper. Add the olive oil to an Instant Pot and set to saute. Working in batches, add the chicken to the pot and cook until browned, 2 1/2 to 3 minutes per side. Remove the chicken to a plate.
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Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, 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, about 2 minutes. Add the broth, rice, and 1/2 cup water and stir. Add the chicken and any juice from the plate; add the bay leaf.
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Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on HIGH for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
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Remove the chicken from the pot and shred with two forks in a bowl.
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Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
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Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to saute. Add the kale and cook 2 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.