📖 Instructions

1. First things first, wash and chop your veggies. I usually dice one medium onion, 2 carrots, and 2 celery stalks. Don't get too fancy—rough chopping is totally fine! (Unless you are hosting the Queen, then maybe go for a fancy chop).
2. Next, grab about 1.5 pounds of boneless, skinless chicken breasts. Cut them into bite-sized pieces. Seriously, don't overthink this, just get it done!
3. Now, let's get this party started! Turn your Instant Pot to the "Sauté" function and add a tablespoon of olive oil. Once hot, toss in those chopped onions, carrots, and celery and sauté for about 5 minutes, until softened.
4. Time for the chicken! Add your bite-sized chicken pieces to the pot and cook for another 3-5 minutes, until lightly browned. If you are unsure, the chicken should be just a little bit browned on the edges.
5. Next up, pour in 6 cups of chicken broth. Add one cup of wild rice, 1 teaspoon of dried thyme, and salt and pepper to taste (I go a bit heavy on the pepper, its my fave). Stir everything together so all the flavor comes out!
6. Close the lid of your Instant Pot, switch to "Manual" or "Pressure Cook" mode and set it for 12 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure.
7. Carefully open the lid of your Instant Pot and gently stir the soup. Give it a taste test and add more salt and pepper if needed.
8. Serve your glorious soup in warm bowls and garnish with fresh parsley, if you have it on hand. Feel free to add a squeeze of lemon juice before serving, it brings out all the flavors!