Instant Pot Chicken and Wild Rice Soup
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Today, I have an Instant Pot chicken and wild rice soup. I love a good creamy chicken and wild rice soup. I have a couple of stove top versions and a slow cooker version. They are all delicious but take some time to make.
The great thing about the instant pot version is it only takes 5 minutes to cook! Another thing I love, is the chicken is added to the soup raw. All of my other recipes, you add in the chicken when it’s cooked.
This soup includes onion, celery, carrots, chicken broth, parsley, and chicken. The wild rice for this recipe comes from a package of Uncle Ben’s long grain and wild rice. You use the seasoning packet too.
The creamy part of this soup comes from some cream cheese, milk, and half and half. A little cornstarch and water are in there too to help thicken the soup. I also have a lighter version of this soup available if you are looking to cut some calories. A few ingredient swaps can really help you save some calories.
Here is what you need to make the
Instant Pot Chicken and Wild Rice Soup
- BUTTER
- ONION
- CARROTS
- CELERY
- CHICKEN BROTH
- BONELESS SKINLESS CHICKEN BREASTS
- UNCLE BEN’S LONG GRAIN & WILD RICE
- DRIED PARSLEY
- CORNSTARCH
- COLD WATER
- CREAM CHEESE
- MILK
- HALF AND HALF
Instant Pot Chicken and Wild Rice Soup
Real Mom Kitchen
Ingredients
- 2 Tbsp butter
- ½ cup chopped onion
- 1 ½ 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
- ½ Tbsp dried parsley
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 4 ounces cream cheese cut into 1-inch cubes
- 1 cup milk
- 1 cup 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 6-8 servings.
Recipe adapted from Pressure Cooking Today.
