“I’ve made (this) again and again, each time tinkering with the ingredients and flavourings until all the bells chimed in unison. An easy one pot supper imbued with wildly delicious flavours. The last addition was a minty almond salsa, a flavour elevator that elevates good to great. I’m using it on everything – salads, avo toast even grilled chicken. Lovely stuff!”

Thanks to Di from Bibby’s Kitchen for this perfect winter comfort in a bowl.

Prep time: 15 mins

Cook time: 30 mins

 Serves 8

Ingredients:

15ml (1 tablespoon) olive oil
1 tablespoon butter
500g mixed mushrooms, sliced
1 brown onion, finely diced
3 stems celery, finely sliced
2 carrots, peeled and diced
2 cloves garlic, minced
zest of 1 small lemon
3 sprigs thyme, leaves picked
5ml (1 teaspoon) dried oregano
1 sprig rosemary, leaves picked and finely chopped
45ml (3 tablespoons) all-purpose flour
825ml (3 1/2 cups) chicken stock
5ml (1 teaspoon) Dijon mustard
(3/4 cup) wild rice, rinsed and drained
1 small bunch Swiss chard, centre rib removed and shredded
1 ½ cups roast chicken, shredded
250ml (1 cup) full cream milk
salt and freshly cracked black pepper

Fresh Herb Salsa

a generous handful of each, flat leaf parsley and mint roughly chopped
¼ cup almonds, toasted and finely chopped
zest of 1 lemon, plus juice of half
5ml (1 teaspoon) honey
60ml (¼ cup) extra virgin olive oil
salt and freshly ground black pepper

Set the Instant Pot on the Sauté function. Melt the butter and olive oil together, then add the onion and sauté until softened, about 5 minutes. Add the mixed mushrooms and cook until all the water is evaporated and the mushrooms have taken on some colour. Season lightly with salt and black pepper.

Add the celery, carrots, garlic, lemon zest, thyme, oregano and rosemary. Cook for 4-5 minutes. Scatter over the flour and mix through. Slowly add the stock, stirring all the while. Stir in the mustard, wild rice and Swiss Chard. Cover and seal. Select the Pressure Cook function and set the timer for 20 minutes.

Use the Natural Pressure Release for 10 minutes, then use the Steam Release Handle to release the remaining steam. Add the chicken and milk and heat through using the Sauté function. Ladle into warmed bowls and serve with the fresh herb salsa.

To make the salsa, place all the ingredients in a small bowl and mix to combine. Chill until ready to use