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Instant Pot® Chicken and Wild Rice Soup
Instant Pot® Chicken and Wild Rice Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Instant Pot® Chicken and Wild Rice Soup: Creamy, comforting, and earthy.
Ingredients:
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • 0.5 (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • 0.66666668653488 cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste
Instructions:
  • Preheat Instant Pot® on Saute function. Heat olive oil for 1 minute, then sauté chicken and onion for 5 minutes. Cancel Saute mode.
  • Combine the broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley in the cooker. Close and lock the lid, then set to high pressure following the manufacturer's guidelines. Set the timer for 35 minutes and let the pressure build for 15 minutes.
  • Carefully quick-release pressure following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid.
  • Whisk together half-and-half and cornstarch until smooth. Remove the cooker lid, pour the mixture into the soup, and let it thicken for about 5 minutes.
  • Serve in individual bowls and season with salt and pepper to your liking.

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