Ingredients
Scale
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 6oz tomato paste (we make our own so it’s zero points – canned may add points)
- 1 cup minced yellow onion
- 1 cup diced celery
- 2 cups sliced brown mushrooms
- ½ cup wild rice blend
- 2 teaspoons chopped thyme
- 2 bay leaves
- 1 teaspoon pink himalayan salt
- 1/2 teaspoon black pepper
- 6 cups of unsalted chicken stock
- 1 pound of shredded chicken breasts. No skin
- 1 tablespoon chopped parsley
Instructions
- Set Instant Pot on Saute
- Add Olive oil and once it is hot add the garlic and onions and saute for 30 seconds
- Add carrots and celery, saute until tender, another 5 minutes.
- Add tomato paste and saute and saute for 30 seconds, add veggies to the mix
- Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, and chicken stock. Stir until well mixed
- Add shredded chicken and cover
- Pressure cook on high for 15 minutes
- Quick release garnish with parsley
- Serve and enjoy!
Nutrition
- Serving Size: 1