Instant Pot Chicken and Wild Rice Chowder

Name: Instant Pot Chicken and Wild Rice Chowder
Total time: 45
Yield: 6
Ingredients: 3 tablespoons butter; 0.5 cup sliced mushrooms; 1 shallot, finely chopped; 1 clove garlic, minced; 1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet; 1.75 cups water; 3 cups cubed, cooked chicken; 1 (10.5 ounce) can condensed cream of chicken soup; 1 cup fat-free half-and-half; 1 cup low-sodium chicken broth; 2 tablespoons chopped pimento peppers; 1 cup freshly grated Cheddar cheese

Recipe by thedailygourmet from allrecipes.com

Lunch 45 Mins.

Ingredients

6 servings

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3 tablespoons butter
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0.5 cup sliced mushrooms
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1 shallot, finely chopped
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1 clove garlic, minced
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1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
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1.75 cups water

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3 cups cubed, cooked chicken
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1 (10.5 ounce) can condensed cream of chicken soup
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1 cup fat-free half-and-half
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1 cup low-sodium chicken broth
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2 tablespoons chopped pimento peppers
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1 cup freshly grated Cheddar cheese

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.