Some of my favorite parts of living in the South are the surprise holidays. The minute the snow flakes start falling, everything grinds to a halt. School is cancelled, there is a run on milk and bread at the grocery store, and the celebration commences.

There is a very real chance that there will not actually be enough snow on the ground to play with, so creating other snow day traditions become an integral part of the day off. Cue the SOUP.

This Creamy Chicken and Wild Rice Soup is a breeze to make in the Instant Pot, and delicious enough to want leftovers!

Here’s the drill…

Creamy Chicken and Wild Rice Soup

Serves 8

Prep Time: 20 minutes

Cook Time: 1+ hours

Ingredients:

• 3 T Butter
• 1 Portabello Mushroom, chopped
• 1/2 onion, chopped
• 1 cup carrots, chopped
• 3 stalks celery, chopped
• 1 32oz carton Chicken Broth
• 2 uncooked boneless, skinless chicken breasts, diced
• 3/4 c wild rice– uncooked
• 1 t salt
• 1 T herbs de Provence
• 1 t poultry seasoning
• 1 t dried parsley
• 1 block cream cheese

Directions:

Select Sauté and add butter to the Instant Pot. Add veggies and cook 5 minutes, stirring occasionally, until veggies are tender. Add chicken and cook 3 minutes more.

Add chicken broth, seasonings, and wild rice. Lock lid in place, and turn on Pressure Cooker for 9 minutes. When time is up, wait 5 minutes, and then do Quick Release.

With Pot on warm, cube cream cheese and stir into your soup. Let the cream cheese melt and let the soup stay warm and the fragrance fill your house until the kids come inside, cold and ready for dinner!