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Healthy Instant Pot Chicken and Wild Rice Soup


  • Author: Laura
  • Total Time: 15 minutes plus time to come to pressure
  • Yield: 6 servings 1x

Description

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Ingredients

Scale
  • 2 Tbsp Land O Lakes Light butter spread with canola oil
  •  1/2 cup chopped onion
  •  1 1/2 cup diced carrots
  •  1 cup diced celery
  •  2 (14 oz) cans chicken broth
  •  2 large boneless skinless chicken breasts, uncooked and diced
  •  1 (6 oz) pkg. Uncle Ben’s Long Grain & Wild Rice
  •  1/2 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

  1. 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.
  2. Add chicken broth, chicken, wild rice with it’s seasoning packet, and parsley.
  3. 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.
  4. In a small bowl, dissolve the cornstarch in the 2 Tbsp water. Turn on to sauté and mix in the cornstarch while stirring constantly.
  5. 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.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes plus time to come to pressure
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
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