Name: Instant Pot Chicken & Wild Rice Soup
Ingredients: 3 tbsp butter: This adds richness and depth of flavor.; 1/4 cup chopped onion: For a classic aromatic base.; 1 cup diced carrots: Adds natural sweetness and color.; 3/4 cup diced celery: For crunch and a mild flavor profile.; 2 cans (14 oz each) chicken broth: The foundation for your soup, providing both moisture and flavor.; 2 large boneless skinless chicken breasts (diced): The main protein, adding heartiness.; 1 pkg (6 oz) Uncle Ben’s Long Grain & Wild Rice: Provides texture and nutty flavors.; 1 tsp salt, 1/4 tsp black pepper: Essential seasonings for taste.; 1 1/4 tsp herbes de provence: A blend of herbs to elevate the flavor.; 1/4 tsp red pepper flakes: To give a gentle heat to the dish.; 1 tbsp dried parsley: Offers an additional layer of herbal flavor.; 1 bay leaf: Adds depth to the broth.; 2 tbsp cornstarch: For thickening the soup.; 2 tbsp cold water: To mix with cornstarch for thickening.; 4 oz cream cheese (cubed): Introduces creaminess and richness.; 1 to 1 1/2 cups milk: Adjusts the creaminess of the soup.; 1 cup half-and-half: For an ultra-creamy texture.

Description

Hearty Instant Pot Chicken & Wild Rice Soup: a comforting, quick, and flavorful meal packed with tender chicken, veggies, and nutritious wild rice.

Ingredients

Scale

3 tbsp butter: This adds richness and depth of flavor.
1/4 cup chopped onion: For a classic aromatic base.
1 cup diced carrots: Adds natural sweetness and color.
3/4 cup diced celery: For crunch and a mild flavor profile.
2 cans (14 oz each) chicken broth: The foundation for your soup, providing both moisture and flavor.
2 large boneless skinless chicken breasts (diced): The main protein, adding heartiness.
1 pkg (6 oz) Uncle Ben’s Long Grain & Wild Rice: Provides texture and nutty flavors.
1 tsp salt, 1/4 tsp black pepper: Essential seasonings for taste.
1 1/4 tsp herbes de provence: A blend of herbs to elevate the flavor.
1/4 tsp red pepper flakes: To give a gentle heat to the dish.
1 tbsp dried parsley: Offers an additional layer of herbal flavor.
1 bay leaf: Adds depth to the broth.
2 tbsp cornstarch: For thickening the soup.
2 tbsp cold water: To mix with cornstarch for thickening.
4 oz cream cheese (cubed): Introduces creaminess and richness.
1 to 1 1/2 cups milk: Adjusts the creaminess of the soup.
1 cup half-and-half: For an ultra-creamy texture.

Instructions

Heat the butter: Set the Instant Pot to sauté mode and add 3 tbsp butter. Allow it to melt.
Add the vegetables: Once melted, add 1/4 cup chopped onion, 1 cup diced carrots, and 3/4 cup diced celery. Sauté until tender, about 5 minutes.
Incorporate the liquids: Stir in 2 cans (14 oz each) chicken broth, 2 large diced boneless skinless chicken breasts, 1 pkg (6 oz) Long Grain & Wild Rice, 1 tsp salt, 1/4 tsp black pepper, 1 1/4 tsp herbes de provence, and 1/4 tsp red pepper flakes. Mix well.
Pressure cook: Lock the lid of the Instant Pot. Set it to cook on high pressure for 5 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release of any remaining pressure.
Thicken the soup: In a small bowl, mix 2 tbsp cornstarch with 2 tbsp cold water. While the soup is on sauté mode, slowly stir in the cornstarch mixture.
Finish with dairy: Add 4 oz cubed cream cheese, 1 to 1 1/2 cups milk, and 1 cup half-and-half to the pot. Stir gently to combine and heat through, being careful not to let it boil. Season to taste and remove the bay leaf.
Serve: Ladle the soup into bowls. For a delightful presentation, serve it in crusty bread bowls or alongside artisan bread!