Instant Pot Chicken And Wild Rice Soup
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Instant Pot Chicken And Wild Rice Soup
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This creamy Instant Pot chicken and wild rice soup is the ultimate comfort food that comes together in a jiffy. The Instant Pot works its magic to create deep, rich flavors that taste like they've been simmering all day, making this the perfect choice for chilly days!
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Ingredients
- 2 tablespoon unsalted butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 large chicken breasts diced into bite-sized pieces
- 2 cans chicken broth 14.5 fluid oz. each
- 1 pkg. 6 oz Uncle Ben’s Long-Grain and WIld Rice discard seasoning packet
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- Dash red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 ounces cream cheese cubed
- 1 cup milk
- 1 cup half-and-half
Instructions
- Using your Instant Pot's Sauté function, melt the butter and cook the diced onions, carrots, and celery until they begin to soften, about 5 minutes. This creates a flavorful foundation for your soup.
- Add the cubed chicken, chicken broth, wild rice, and seasonings to the pot. Lock the lid in place, ensure the valve is set to "sealing," and cook on High Pressure for 5 minutes. When done, carefully perform a quick pressure release by turning the valve to "venting."
- In a small bowl, create a slurry by whisking together cornstarch and cold water until smooth. Switch your Instant Pot back to Sauté mode, and slowly stir in the cornstarch mixture, stirring constantly to prevent lumps from forming.
- Add the cream cheese to the soup and stir until it's completely melted and incorporated. Pour in the milk and half-and-half, stirring gently. Heat the soup through without letting it boil. Taste and adjust seasonings before serving piping hot.
Notes
- This recipe is naturally gluten-free as long as you use a certified gluten-free broth and check your spice blends for hidden gluten ingredients.
- For a lighter version, you can substitute the half-and-half with evaporated milk - you'll still get creaminess but with fewer calories.
- Fresh thyme makes a beautiful garnish and adds an extra layer of flavor, along with a sprinkle of cracked black pepper just before serving.
- The natural release method can be used instead of quick release if you're not in a hurry - this can help prevent the soup from sputtering through the valve and will result in even more tender chicken.
Nutrition Information
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Calories
274kcal
(14%)
Carbohydrates
7g
(2%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
96mg
(32%)
Sodium
577mg
(24%)
Potassium
430mg
(12%)
Fiber
0.2g
(1%)
Sugar
4g
(8%)
Vitamin A
609IU
(12%)
Vitamin C
2mg
(2%)
Calcium
121mg
(12%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 577mg | 24% |
| Potassium | 430mg | 9% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 121mg | 12% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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