Instant Pot® Chicken and Wild Rice Soup

Instant Pot® Chicken and Wild Rice Soup

This creamy, comforting, earthy chicken and wild rice soup is made delicious and easy by using an Instant Pot®.

Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
203 Calories

Recipe Instructions

Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.
Step 2
Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
Step 3
Ladle into serving bowls. Season with salt and pepper to taste.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 5
Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.

Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1 teaspoon dried parsley
  • salt and ground black pepper to taste
  • 6 cups chicken broth
  • 1 medium onion, chopped
  • 2 large carrots, sliced
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 2 ribs celery, sliced
  • 6 ounces sliced button mushrooms
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 0.66666668653488 cup half-and-half
  • 0.5 (8 ounce) package uncooked wild rice

Categories

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