Instant Pot Chicken and Wild Rice Chowder

My grandmother used to make a simple but nourishing chicken dish when I was a little kid. For convenience of preparation, I made it into a chowder using rotisserie chicken breasts.

Prep Time: 10 mins
Cook Time: 30 mins
Additional Time: 5 mins
Total Time: 45 mins
Servings: 6

Ingredients

  1. 3 tablespoons butter
  2. ½ cup sliced mushrooms
  3. 1 shallot, finely chopped
  4. 1 clove garlic, minced
  5. 1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
  6. 1 ¾ cups water
  7. 3 cups cubed, cooked chicken
  8. 1 (10.5 ounce) can condensed cream of chicken soup
  9. 1 cup fat-free half-and-half
  10. 1 cup low-sodium chicken broth
  11. 2 tablespoons chopped pimento peppers
  12. 1 cup freshly grated Cheddar cheese

Instructions

  1. 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.
  2. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
  4. 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.

Nutrition Facts

Calories 465 kcal
Carbohydrate 32 g
Cholesterol 96 mg
Dietary Fiber 1 g
Protein 28 g
Saturated Fat 11 g
Sodium 1040 mg
Sugars 4 g
Fat 25 g
Unsaturated Fat 0 g

 

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