Chicken and wild rice soup prepared in a multipurpose pressure cooker (like the Instant Pot®) is creamy, cozy, and earthy.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 1 medium onion, chopped
- 6 cups chicken broth
- 6 ounces sliced button mushrooms
- ½ (8 ounce) package uncooked wild rice
- 2 ribs celery, sliced
- 2 large carrots, sliced
- 2 sprigs fresh thyme, stemmed
- 1 sprig fresh rosemary, stemmed and diced
- 1 teaspoon dried parsley
- ⅔ cup half-and-half
- 2 tablespoons cornstarch
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- 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.
- Ladle into serving bowls. Season with salt and pepper to taste.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 957 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |