A WHOLESOME WAY TO START THE DAY!
Oh my goodness! This is sheer comfort food in a bowl. And that I can cook this in my Instant Pot is absolutely precious. I’ll get cooking right away. Thanks for sharing ~ Betty
– Heat the Instant Pot or pressure cooker. Add the olive oil, onion, garlic, celery, carrots, corn, and peas. Season lightly with a touch of salt and pepper, and cook. – Add the herbes de Provence, wild and long grain rice, and stir. Stir in the chicken stock.
– In a small bowl, stir together the cornstarch and cold water until smooth, with no lumps. Add to the soup. – Lock in the Instant Pot/pressure cooker lid. Pressure cook on high.
– Depressurize the Instant Pot/pressure cooker. Season the soup with salt and pepper and add the shredded chicken. When the chicken is warmed through, serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...