Instant Pot Chicken Stew with Ancient Grains

Name: Instant Pot Chicken Stew with Ancient Grains
Total time: 70
Yield: 4
Ingredients: 1 tablespoon salted butter; 1 medium onion, diced; 2 cloves garlic, minced, or more to taste; 1 cup ancient grains blend; 3 large carrots, peeled and sliced into 1/4-inch rounds; 3 stalks celery, sliced into 1/4-inch pieces; 4 cups unsalted chicken stock; 3 cups cooked and shredded rotisserie chicken; kosher salt and ground black pepper to taste; ½ cup heavy cream

Recipe by thedailygourmet from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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1 tablespoon salted butter
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1 medium onion, diced
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2 cloves garlic, minced, or more to taste
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1 cup ancient grains blend
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3 large carrots, peeled and sliced into 1/4-inch rounds

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3 stalks celery, sliced into 1/4-inch pieces
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4 cups unsalted chicken stock
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3 cups cooked and shredded rotisserie chicken
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kosher salt and ground black pepper to taste
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½ cup heavy cream

Instructions

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.
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.
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.