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Instant Pot Chicken and Wild Rice Soup | realmomkitchen.com
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Instant Pot Chicken and Wild Rice Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Servings 6 -8 servings
Calories
Author Laura

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.