Healthy Instant Pot Chicken and Wild Rice Soup
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I took one of my traditional recipes and converted it to a healthier version. With just a few changes to one of my chicken and wild rice soups, I was able to switch it to a Healthy Instant Pot Chicken and Wild Rice Soup.
The good thing bout this recipe is the original recipe only uses 2 tablespoons of butter. However, using light butter can reduce the calories a little more. So that’s what I did. Flour is not used in this original recipe either. Instead, it uses cornstarch, which is a healthier choice than flour. So that worked great as is.
The only two other swaps I had to do were to change the cream cheese to a reduced-fat cream cheese.
If you use fat-free cream cheese, you could reduce the calories even more. However, the soup wasn’t too bad with the reduced-fat version. So, I decided to go this that without changing much of the flavor or creaminess of the soup.
The second swap I did was to change out the half and half for fat-free half and half. Now, fat-free half and half can be hard to locate in all grocery stores. If this is the case for you, you can substitute 2/3 cup skim milk and 1/3 cup whipping cream. Now, I have had a hard time finding it at my local Walmart and Harmon’s. I was able to find it at Smith’s, a Kroger store.
I must say, I could tell the difference between this healthy version and my original version. This will be the version I make all the time now. This was only 6 points on my WW Personal Points versus 11 points per serving with the original recipe.
Ingredients for Healthy Instant Pot Chicken and Wild Rice Soup
- LAND O LAKES LIGHT BUTTER SPREAD WITH CANOLA OIL
- ONION
- CARROTS
- CELERY
- REDUCED SODIUM CHICKEN BROTH
- BONELESS SKINLESS CHICKEN BREASTS
- UNCLE BEN’S LONG GRAIN & WILD RICE
- DRIED PARSLEY
- CORNSTARCH
- COLD WATER
- REDUCED FAT CREAM CHEESE
- SKIM MILK
- FAT FREE HALF AND HALF
Instructions for Healthy Instant Pot Chicken and Wild Rice Soup
Start by setting your Instant Pot to sauté mode. Once heated, add the butter and let it melt. Stir in the onion, carrot, and celery, cooking for about 5 minutes while stirring occasionally, until the vegetables are tender and fragrant.
Next, add the chicken broth, chicken breasts, wild rice along with its seasoning packet, and parsley to the pot. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. When the cooking cycle ends, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release. Remove the lid and shred the chicken if desired.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water. Turn the Instant Pot back to sauté mode and stir the cornstarch mixture into the soup. Stir constantly until the soup begins to thicken slightly.
Add the cubed cream cheese, stirring until it melts completely into the soup. Then, pour in the milk and half-and-half, heating through without bringing the soup to a boil. Finally, season with salt and pepper to taste. Serve warm and enjoy! This recipe makes 6 comforting servings.
Frequently Asked Questions
Can I use pre-cooked chicken instead of raw?
Yes! If you have pre-cooked or rotisserie chicken, add it to the soup after pressure cooking when you add the cream cheese. This saves time and ensures the chicken doesn’t overcook.
Can I make this soup without an Instant Pot?
Absolutely! You can make this soup on the stovetop by sautéing the vegetables in a large pot, adding the broth, chicken, and wild rice, and simmering until the rice and chicken are cooked. Follow the same steps for thickening and adding cream cheese and milk.
How do I store leftovers?
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if the soup has thickened.
Can I freeze this soup?
This soup can be frozen, but the texture may change slightly due to the dairy. To freeze, omit the cream cheese, milk, and half-and-half, and add them in when reheating after thawing. Freeze in airtight containers for up to 3 months.
Can I add other vegetables?
Definitely! Diced potatoes, spinach, kale, or mushrooms make great additions. Add them during the sauté or pressure cooking step, depending on their cooking time.
FOR MORE RECIPES LIKE THIS, TRY:
- Wild Rice Ham Soup
- Chicken Noodle and Wild Rice Soup
- Instant Pot Beef and Wild Rice
- Chicken Bacon and Wild Rice Soup
Healthy Instant Pot Chicken and Wild Rice Soup
Real Mom Kitchen
Ingredients
- 2 Tbsp Land O Lakes Light butter spread with canola oil
- ½ cup onion chopped
- 1 ½ cup carrots diced
- 1 cup celery diced
- 28 oz chicken broth two 14 oz cans
- 2 large boneless skinless chicken breasts uncooked and diced
- 6 oz pkg Uncle Ben’s Long Grain & Wild Rice
- ½ Tbsp dried parsley
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 4 oz reduced fat cream cheese cut into 1-inch cubes
- 1 cup skim milk
- 1 cup fat free half and half
Instructions
- Turn on the sauté mode on the Instant Pot. Add in the butter until melted. Add in the onion, carrot, and celery. Cook while stirring occasionally for about 5 minutes until vegetables are tender.
- Add chicken broth, chicken, wild rice with it’s seasoning packet, and parsley.
- Lock lid in place, use manual high pressure for 5 minutes. When cook time ends, allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release. Remove lid.
- In a small bowl, dissolve the cornstarch in the 2 Tbsp water. Turn on to sauté and mix in the cornstarch while stirring constantly.
- Add cubed cream cheese, and stir until cheese is melted. Add milk and half and half and heat through, but do not bring to a boil. Season with salt and pepper to taste. Makes 6 servings.
