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Creamy Mushroom and Wild Rice

Prep Time 20 minutes
Cook Time 1 hour
Servings 8 servings

Ingredients

Pressure Cooked

  • 1 pound chicken breast
  • Salt and pepper
  • 1 ½ cups dry wild rice blend
  • 6 carrots chopped
  • 3 celery stalks chopped
  • 1 onion chopped
  • 8 cups chicken broth
  • 2 tsp dry thyme
  • 1 tbsp fresh sage chopped
  • Red pepper flakes

Roasted mushrooms

  • 2 lb mushrooms
  • Olive oil
  • 3 sprigs fresh rosemary
  • 4 cloves garlic
  • Salt and pepper

2 cups fresh kale, roughly chopped

1 cup cashews soaked

½ cup water

2 tbsp nutritional yeast

Instructions

  1. Set the Instant Pot to saute. Season the chicken well with salt and pepper on both sides.
  2. Once the Instant Pot is hot, add the chicken breast and sear each side for about 3 minutes. Then press “cancel” to turn off the heat.
  3. Add the rice, carrots, celery, onion, chicken broth, thyme, sage, and red pepper flakes to the Instant Pot.
  4. Seal and set the Instant Pot to manual, high pressure, for 15 minutes. Once the time is up, natural release for 10 minutes, then quick release until Instant Pot depressurizes.
  5. While Instant Pot is cooking, preheat the oven to 425 degrees F.
  6. On a large sheet pan, toss together the mushrooms, olive oil, rosemary, garlic, and salt and pepper to taste. Roast mushrooms for 25 - 30 minutes.
  7. Remove mushrooms from the oven and mash the garlic cloves.
  8. Blend together cashews and ½ cup water until smooth.
  9. Switch the Instant Pot back to Saute mode, stir in mashed garlic, blended cashew, chopped kale, and nutritional yeast. Cook until kale becomes slightly wilted.
  10. Spoon soup into a bowl and top with roasted mushrooms before serving.