BEST INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP RECIPE ...
Chicken and wild rice soup can now be made in the Instant Pot! Keep reading for this easy, weeknight recipe that's perfect for chilly fall days.
Provided by Ree Drummond
Categories dinner
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 0S
Yield 8 servings
Number Of Ingredients 20
Steps:
- Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.
- Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
- Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
- Remove the chicken from the pot and shred with two forks in a bowl.
- Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
- Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.
CHICKEN WILD RICE SOUP RECIPE: HOW TO MAKE IT
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 807mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.
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