Instant Pot Creamy Chicken and Wild Rice

1 cup wild rice, dry
2 TBSP butter
1 onion, diced
3 carrots, diced
3 stalks celery, diced
5 cups bone broth
12 oz chicken, raw and diced
1 tsp sea salt
1/2 tsp pepper
2 TBSP parsley (1 TBSP if dried)
2 TBSP arrowroot powder (or cornstarch)
4 oz cream cheese, cubed
1 cup cream

Add wild rice and 3 cups water to Instant Pot. Put on lid and hit Manual button. Leave at 30 minutes. When done quick release pressure. Pour rice into colander and set aside.

Replace pot and select Saute Add butter, onion, carrot, and celery and cook until tender. Add broth, chicken, wild rice, salt, pepper, and parsley. Replace lid and hit Manual button. Adjust to 5 minutes. When done, quick release pressure.

In a small bowl, dissolve arrowroot powder in 2 TBSP water. Add arrowroot mixture and cream cheese to the pot. Stir until cheese is melted, hitting Saute for a few minutes if necessary. Ensure heat is off, then add cream.

Makes about 6 servings.

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