INSTANT POT CHICKEN WILD RICE SOUP RECIPES

INSTANT POT® CHICKEN AND WILD RICE SOUP RECIPE | ALLRECIPES

Instant Pot® Chicken and Wild Rice Soup Recipe | Allrecipes image

Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

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
? cup half-and-half
2 tablespoons cornstarch
salt and ground black pepper to taste

Steps:

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 202.6 calories, CarbohydrateContent 20 g, CholesterolContent 44.3 mg, FatContent 6.3 g, FiberContent 3.1 g, ProteinContent 16.8 g, SaturatedFatContent 2.1 g, SodiumContent 957.4 mg, SugarContent 3.3 g

INSTANT POT® CHICKEN AND WILD RICE SOUP RECIPE ...

Instant Pot® Chicken and Wild Rice Soup Recipe ... image

Chopped onions, mushrooms, carrots and celery are the fresh and flavorful base of this creamy and savory soup that stars a hearty helping of wild rice and chicken. This Instant Pot® spin on classic chicken and wild rice soup will be your go-to update on a universally loved recipe.

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 50 minutes

Yield 10

Number Of Ingredients 13

Ingredients

1 package (20 oz) boneless skinless chicken thighs, patted dry
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 cups chopped onions
1 package (8 oz) white mushrooms, chopped
1 carton (32 oz) Progresso™ chicken broth
2 cups peeled, sliced carrots
1/2 cup sliced celery
1/2 cup uncooked wild rice
1 cup heavy whipping cream
2 tablespoons cornstarch
Chopped fresh thyme leaves, if desired

Steps:

Rub chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to medium bowl.
Select SAUTE; adjust to normal. Add onions, mushrooms, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to drippings in insert; cook 6 to 8 minutes or until softened. Add chicken broth; heat to simmering, scraping bottom of insert with wooden spoon to remove browned bits. Select CANCEL.
Stir in carrots, celery and wild rice. Place chicken in even layer over wild rice mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
Select SAUTE; adjust to normal. Stir in chopped chicken; heat to boiling. In 2-cup measuring cup, beat whipping cream and cornstarch with fork. Stir into mixture in insert; cook 2 to 4 minutes, stirring frequently, until slightly thickened. Top with thyme leaves.

Nutrition Facts : Calories 250 , CarbohydrateContent 15 g, CholesterolContent 85 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 8 g, ServingSize 1 Cup, SodiumContent 630 mg, SugarContent 4 g, TransFatContent 0 g

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