Instant Pot Chicken and Wild Rice Chowder

Leftover chicken, wild rice, canned soup, and Cheddar cheese are transformed in the Instant Pot into a delicious rice chowder.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 465 Calories

Ingredients

• 3 tablespoons butter
• 1 clove garlic, minced
• 2 tablespoons chopped pimento peppers
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 shallot, finely chopped
• 1 cup low-sodium chicken broth
• 3 cups cubed, cooked chicken
• 1 cup fat-free half-and-half
• 1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
• 1 cup freshly grated Cheddar cheese
• 1.75 cups water
• 0.5 cup sliced mushrooms

Recipe Instructions

Step 1

Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 3

Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.