Ingredients
Sauté Pot
- 1 Tbsp bacon grease
- 2 Tbsps butter
- 2 cups carrots
- 3 ribs celery
- 1/2 onion
- 1/4-1/2 cup mushroom
- 4 tsps minced garlic
- 1/2 tsp thyme
- 1 tsp rosemary
- 1 tsp sage
- 3 cups chicken broth
Instant Pot
- 1 Tbsp bacon grease
- 2 Tbsps butter
- 1 cup wild rice
- 1-2 large chicken breast(s)
- 3 cups chicken broth
- 2 tsps rosemary
- 1 tsp thyme
- 1/2 tsp salt
To Finish
- 1 cup heavy cream
- salt
- pepper
Instructions
Add everything in the “Instant Pot” list to an instant pot and pressure cook for 28-35 minutes.
Chop all veggies from “Sauté Pot” list. In a large pot, heat bacon grease and butter and add veggies. Cook for a few minutes until soft, and the minced garlic and cook for another minute.
Add in spices and chicken broth.
When instant pot is complete, shred the chicken and add the chicken and rice to the large pot.
Slowly stir in heavy cream, being carful not to curdle it.
Add in additional salt, pepper, and other spices to desired taste. Cover and keep on low heat, stirring occasionally until flavors are melded and ready to serve. (Add additional chicken broth or cream if it starts looking dry, rice will continue soaking up the liquids.)
Serve with a crisp baked bread!