Instant Pot Chicken and Wild Rice Soup
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Instant Pot Chicken and Wild Rice Soup
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Creamy and flavorful, this Instant Pot chicken and wild rice soup is sure to warm your soul. Hearty and filling and packed full of fresh veggies, it's effortless to cook in the pressure cooker for a healthy and nutritious family meal.
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Ingredients
- 2 Tablespoons butter
- 8 oz mushrooms sliced
- 1 medium onion chopped
- 2 carrots chopped (about 2 cups)
- 2 ribs celery chopped
- 3 large cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1.5 teaspoons salt
- ½ teaspoon pepper
- 1 cup wild rice blend rinsed
- 2 skinless and boneless chicken breasts or chicken tenderloins
- 2 bay leaves
- 5 cups chicken broth or stock
- 2 Tablespoons arrowroot starch or cornstarch
- 1 cup heavy cream
Instructions
- Turn the pot on to Sauté and add the butter.
- When the butter has melted, add the sliced mushrooms and cook until tender. Using a slotted spoon, transfer the mushrooms to a plate.
- Add the onion, carrots, and celery. Stir and cook for a couple of minutes until vegetables are tender.
- Add the minced garlic, Italian seasoning, rosemary, thyme, salt and pepper and stir everything, cooking for 1 minute.
- Stir in mushrooms, wild rice, and chicken breasts. Add bay leaves and pour in the chicken broth.
- Put the lid on the pot and turn the knob to the Sealing position. Pressure cook on High for 15 minutes and when the cooking cycle is finished, let the pressure release naturally.
- When the pin in the lid drops, carefully open the lid and remove the chicken breasts to a plate or cutting board. Using a couple of forks, shred the chicken into small pieces and then add back into the soup.
- In a small bowl mix the arrowroot starch (or cornstarch) with 3 tablespoons of liquid from the soup and make a slurry. Add the slurry and the heavy cream to the soup and stir until well incorporated.
- Let sit for a few minutes to thicken. Serve warm.
Notes
- Make sure that the vegetables are tender before adding the broth.
- To make a smooth soup, you can use an immersion blender to puree it after you have removed the chicken breasts to shred them.
- Let the Instant Pot naturally release its pressure. This can take up to 10 - 15 minutes.
Nutrition Information
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Calories
535kcal
(27%)
Carbohydrates
46g
(15%)
Protein
23g
(46%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
2116mg
(88%)
Potassium
1014mg
(29%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
6231IU
(125%)
Vitamin C
28mg
(31%)
Calcium
114mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 2116mg | 88% |
| Potassium | 1014mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 6231IU | 125% |
| Vitamin C | 28mg | 31% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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