Instant Pot Chicken Wild Rice Soup
Instant Pot Chicken Wild Rice Soup - make a thick, creamy, and delicious chicken wild rice soup in no time in the instant pot. Super easy to make and the perfect dinner for a cold night.
Servings: 8
Ingredients
- 1 Tablespoon olive oil
- 1 large onion. chopped
- 1 large carrot chopped
- 1 celery rib chopped
- 4 cloves garlic minced
- 8 cups chicken broth
- 8 oz mushrooms sliced
- 1 cup uncooked wild rice
- 1 pound frozen chicken breasts
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 Tablespoons butter
- 1/2 cup all-purpose flour
- 1 cup skim milk
- 1/2 cup heavy cream
Instructions
- Set the Instant Pot to sauté and add oil to the pot. Once it is hot, add onions, celery and carrot and cook for 4-5 minutes until soft. Add garlic and cook for about a minute until you can start to smell it.
- Add the mushrooms, wild rice, chicken broth, chicken breasts, poultry seasoning, dried thyme, salt and pepper to the Instant Pot. Place the lid on the Instant Pot, lock, and make sure the vent is closed. Switch to high pressure and cook for 40 minutes.
- Once the 40 minutes are done, use the quick release method to unlock the instant pot. Remove the chicken and shred. Add back to the soup.
- During the last 2 minutes of cooking melt the butter in a small saucepan. Add the flour and mix until the flour is completely mixed in. Cook for 2-3 minutes, stirring frequently. Whisk in milk and heavy cream until smooth. Cook for a few minutes until mixture gets very thick.
- Pour into the soup and stir until soup is nice and creamy.
- Taste and adjust salt and pepper if necessary.
Notes
You can omit mushrooms if you don't like them and the rest of the recipe remains the same.
You need 1 1/2 cups of milk, you can use whole milk, all heavy cream, half and half or anything you like. I use a mix of skim milk and heavy cream for the rich and creaminess without all of the added fat.
Nutrition
Serving: 1g | Calories: 330kcal | Carbohydrates: 18g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1193mg | Fiber: 2g | Sugar: 5g
