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

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

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.