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Instant Pot Chicken and Wild Rice Chowder
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Transform leftovers into a creamy Instant Pot chicken and wild rice chowder with Cheddar cheese.
Ingredients:
  • 3 tablespoons butter
  • 0.5 cup sliced mushrooms
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
  • 3 cups cubed, cooked chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup fat-free half-and-half
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chopped pimento peppers
  • 1 cup freshly grated Cheddar cheese
Instructions:
  • Preheat Instant Pot to Saute mode, then melt butter. Cook mushrooms, shallot, and garlic until fragrant. Add rice and seasoning packet. Pour in water, then add chicken. Cancel Saute mode, close and lock the lid.
  • Choose high pressure following manufacturer's guidance and set a timer for 10 minutes. Wait for 10 to 15 minutes for pressure to naturally build.
  • Carefully quick-release pressure as per manufacturer's instructions for 5 minutes. Unlock and remove the lid.
  • Start by selecting the Saute function on your cooker. Add in the condensed soup, half-and-half, chicken broth, and pimento peppers. Stir everything together until well combined. Then, mix in the Cheddar cheese and continue stirring until it's melted and everything is heated through, which should take around 3 to 5 minutes. Once ready, serve immediately.

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