From freezer to plate faster than you can watch an episode of Friends.
Desperate, I threw them into my Instant Pot—still 100-percent frozen and unfeeling—along with a can of crushed tomatoes, garlic, ginger, and some spices. I set to Pressure Cook on High for 10 minutes. Though it took a few minutes to come up to temperature from frozen, and then for the pressure to release, the chicken came out fully cooked and perfectly juicy.“I make an instant pot chicken with wild rice and mushrooms soup using rotisserie chicken.
cup wild rice, rinsed 1/2 tbsp. chicken flavored Better Than Bouillion 1/3 - 1/2 cup white wine Directions: Saute the onions until tender in the EVOO in the instant pot on Saute. Add the celery and saute until tender. Add the carrots and saute until tender. Add the mushrooms and saute until tender. Add the remaining ingredients, stir to incorporate flavors, cover and cook at soup or rice setting for 40 minutes. Allow pressure to release. Serve with crusty sourdough bread.
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