Instant Pot: Skinny Turkey & Wild Rice Soup

Ingredients

• 2 Carrots, Chopped
• 2 Celery Stalks, Chopped
• 1 Medium Onion, Chopped
• 2 Garlic Cloves, Minced
• 6 1/2 C. Chicken Broth
• 3 Tbsp. All-Purpose Flour
• 1 C. Wild Rice/Long Grain & Wild Rice Package with Spices/Brown Rice (or any combination) Uncooked
• 1 Tsp. Dried Thyme
• 2 T Sherry
• 1 Bay Leaf
• 2 C. Turkey or Chicken Breast, Cooked & Shredded or Cubed (I smoked a turkey breast)
• 1 C. Fat-Free Half & Half
• 1/4 tsp Salt
• 1/4 tsp Pepper

Instructions

1. Place the 2 Carrots, 2 Celery Stalks, 1 Medium Onion, and 2 Garlic Cloves into a the pot along with 1/2 C. of the chicken broth. Saute for about 10 minutes or until the onion is translucent and the vegetables are tender.
2. Sprinkle in the 3 Tbsp. flour and continue to stir and cook for about 3 minutes.
3. Add in the 6 C. of remaining broth, along with the 1 cup rice, sherry, 1 tsp. thyme, and a bay leaf. Add the chicken or turkey.
4. Set instant pot for high pressure at 30 minutes.
5. After it is completed, use the Quick Release option.
6. Stir in the half & half and allow to simmer for another 5 minutes.
7. Remove the bay leaf.