Step 1

Place Instant Pot on Saute.

Step 2

Add Oil and add celery, onions, carrots, and garlic.

Step 3

Cook on saute for 2-3 minutes.

Step 4

Add Chicken Breast to the pot.

Step 5

Pour in chicken Broth and add a box of Rice a Roni along with the seasoning packet.

Step 6

Place Instant Pot on Manual High Pressure for 15 minutes.

Step 7

Place Instant Pot back on saute.

Step 8

Pour in cream or milk.

Step 9

Thicken with a corn starch slurry. Mix cornstarch with broth and add to the pot.

Step 10

Put shredded chicken back in the chicken and rice soup.

Step 11

Stir and serve.

Step 12

Place all ingredients in the slow cooker.

Step 13

Cook on low for 8 hours or high for 4 hours.

Step 14

Remove Chicken and Shred.

Step 15

Stir in cream and cook for 30 minutes.

Step 16

Place a dutch oven or large pot on medium heat.

Step 17

Saute garlic, Onions, celery, and carrots.

Step 18

Cube Chicken into 1″ pieces and add to the pot.

Step 19

Pour in Chicken Broth and Rice a Roni Wild rice with a seasoning packet.

Step 20

Bring to a boil and reduce heat to medium-low.

Step 21

Cook on medium-low for 30 minutes or until the chicken is cooked and the rice is tender.

Step 22

Pour in the cream and thicken with a cornstarch slurry.