INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP RECIPES

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BEST INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP RECIPE ...



Best Instant Pot Creamy Chicken and Wild Rice Soup Recipe ... image

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

2 lb.

skinless, boneless chicken thighs (about 6), fat trimmed

1 tsp.

kosher salt, plus more to taste 

1 tsp.

black pepper, plus more to taste

1 tbsp.

olive oil

3

large celery stalks, sliced 1/4 inch thick

2

large carrots, sliced 1/4 inch thick

1

garlic clove, finely chopped

1

onion, chopped

2 tsp.

finely chopped fresh rosemary

2 tsp.

finely chopped fresh sage

2 tsp.

finely chopped fresh thyme

1/2 c.

white wine (or low-sodium chicken broth)

4 c.

low-sodium chicken broth

1 c.

uncooked wild rice (not quick-cooking)

1

bay leaf

2 tbsp.

salted butter, at room temperature

2 tbsp.

all-purpose flour

1/2

bunch kale, leaves torn into bite-size pieces (about 4 cups)

1/2

cup half-and-half

1 tbsp.

fresh lemon juice

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.

DUO CRISP + AIR FRYER – CREAMY ... - INSTANT POT RECIPES



Duo Crisp + Air Fryer – Creamy ... - Instant Pot Recipes image

This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.

Provided by Instant Brands Culinary Team

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

4 bacon slices (chopped)
1 onion (diced)
2 celery stalks (diced)
2 garlic cloves (minced)
1 oz ranch dip seasoning mix (1 package)
3 cups sodium-reduced chicken broth
1 lb boneless skinless chicken thighs (chopped)
2 cups chopped butternut squash
1 cup cauliflower rice
1 zucchini (chopped)
1 cup shredded cabbage
1 cup 35% heavy cream
2 cups shredded Cheddar Cheese
4 oz brick-style plain cream cheese (cut into cubes)
4 green onions (thinly sliced)

Steps:

  • Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
  • Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
  • Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
  • Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
  • Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
  • Garnish soup with reserved bacon and green onions.

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