Yes that's right, just a bog-standard no frills instant pot chicken soup recipe, or use a pan if you're still mastering the basics. We'll cover both. This might look like a bowl of arse but damn it if it doesn't taste good!
This recipe comes from A Saucy Kitchen, and we've adapted it for SW. Take a look at her site though, there's all sorts of tasty shizz on there!
two large stalks of celery
three carrots of indecent size, sliced
one giant onion, sliced and diced
two big handfuls of mushrooms, sliced
two cloves of garlic, minced
1 tsp of rosemary
1 cup of wild rice (we buy ours in Tesco) (but feel free to use white rice)
3 big chicken breasts
1200ml of good quality chicken stock (low sodium is better so you're not clutching your arm in fright later)
Now honestly, you can add anything into this soup veg wise - don't be frightened
press the sauté button, wait for it to heat up and then add a few sprays of olive oil - or if you're sensible, like us, a good glug, and don't count the syns because oil is good for you - add the onion, celery, carrots and mushrooms and cook for three minutes until they're softened
add the garlic and rosemary and cook for another minute
add the chicken breasts (whole), stock and rice
seal the Instant Pot, cook on high pressure for five minutes (select Manual and then five minutes) and go pick your bum whilst it does its thing
let it depressurise unless you fancy putting a new parting in your hair with the roof tiles from your house
lift out the chicken and shred it on a chopping board and tip it all back in
let it sit for a few minutes to thicken nicely and then eat!