Healthy Instant Pot Chicken and Wild Rice Soup
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Servings 6 servings
Calories 317kcal
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.
Nutrition
Serving: 1 serving | Calories: 317kcal | Carbohydrates: 36g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 64mg | Sodium: 768mg | Potassium: 791mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5901IU | Vitamin C: 5mg | Calcium: 157mg | Iron: 1mg