Instant Pot Chicken Stew with Ancient Grains

This chicken stew is cooked in the Instant Pot and made with a blend of ancient grains including pearled wheat berries, red rice, and wild rice.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 497 Calories

Ingredients

• 1 medium onion, diced
• 1 tablespoon salted butter
• 2 cloves garlic, minced, or more to taste
• kosher salt and ground black pepper to taste
• 3 stalks celery, sliced into 1/4-inch pieces
• 4 cups unsalted chicken stock
• 1 cup ancient grains blend
• 3 large carrots, peeled and sliced into 1/4-inch rounds
• 3 cups cooked and shredded rotisserie chicken
• 0.5 cup heavy cream

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter in the hot pot; cook onion and garlic until fragrant, about 3 minutes. Stir in ancient grains, carrots, and celery. Pour in chicken broth and add cooked chicken, salt, and pepper. Cancel Saute function.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in cream. Select Saute function and heat soup until cream is warmed through.