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.
Select the Saute function on a multipurpose pressure cooker (such as an Instant Pot).
In a hot pot, melt the butter; cook the onion and garlic for three minutes, or until fragrant.
Add the celery, carrots, and ancient grains.
Add salt and pepper, then pour in the chicken broth.
Abort the saute function.
Lock the lid by closing it.
Set the timer for 20 minutes and choose high pressure in accordance with the manufacturer’s recommendations.
Give the pressure 10 to 15 minutes to build.
Following the manufacturer’s instructions, release pressure naturally for about 10 minutes.
Using the quick-release technique, slowly release any remaining pressure for about five minutes.
Lock released, lid removed.
Add cream and mix.
Heat the soup using the Saute setting until the cream is thoroughly heated.