Instant Pot Creamy Chicken & Rice Soup

2 teaspoons olive oil

½ yellow onion, chopped

1 large carrot, cut into slices

1 large stalk celery, diced

3 garlic cloves, minced

¾ teaspoon crushed dried rosemary

5 cups low sodium chicken broth

2 lbs boneless skinless chicken breasts

¾ cup brown/ wild rice , uncooked

1/2 teaspoon salt

¼ teaspoon pepper

½ c half & half

¼ c cornstarch

½ c parmesan cheese, shredded

2 Tablespoons dried parsley

salt & pepper to taste

Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrot and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.

Add the garlic and rosemary. Cook, stirring constantly, for 30 seconds.

Pour in the chicken broth and stir to combine.

Add the chicken breasts, brown rice, salt and pepper to the Instant Pot.

Put the lid on & close the steam vent. Set to HIGH pressure using the manual setting. Set the time to 13 minutes. It will take about 15 minutes to reach pressure.

Once the time is expired, use natural release for 10 minutes, then quick release.

Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the pot. Turn on saute mode again. Stir together the ½ & ½ & cornstarch & add to the pot. Stir until thick. Stir in the parmesan, parsley and season with salt and pepper to taste. Serve.