1/2bunchkaletough stems and ribs removed, roughly chopped
6cupschicken brothlow sodium
1/2cuphalf-and-half
1Tbsp.lemon juicefreshly squeezed
Instructions
Add olive oil to the Instant Pot and set to sauté. Season the chicken with salt and pepper; both sides. Add the chicken (in batches) to the pot and cook until lightly browned on each side, about 2 or 3 minutes per side. Remove the chicken to a plate and set aside.
Add the sliced celery, carrots, onion, rosemary, and thyme; cook, stirring frequently, about 2-3 minutes. During the last minute, add the minced garlic. Slowly add about 1/2 cup of the chicken broth, scraping up any brown bits from the bottom of the cooking pot. Cook about 2 minutes. Stir in the remaining broth and the wild rice. Add the chicken as well as any juices that have accumulated on the plate. Add the bay leaf.
Put the cover on the Instant Pot; make sure the steam valve is in the "seal" position. Set the pressure cooking function for 25 minutes on high. When the time is up, very carefully slide the steam valve to the vent position, releasing the steam. This is the quick release method. Carefully unlock the lid and remove from pot, taking care to open the lid away from you to avoid getting burned from any remaining steam that might be left in the pressure cooker.
Take the chicken out of the pot and place on a cutting board. Using two forks, shred the chicken. Return to cooking pot.
In a small bowl combine the butter and flour to make a paste.
Add the butter mixture to the pot and stir to thicken the liquid. Turn the Instant Pot back on to the sauté function. Add the chopped kale and cook about 2 minutes. Stir in the half-and-half; bring to a simmer. Once soup comes to a simmer, turn off the Instant Pot. Remove the bay leaf.
To Serve:
Stir in the lemon juice; season to taste with salt and pepper.