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Instant Pot Chicken & Wild Rice Soup
Alyssa

Instant Pot Chicken & Wild Rice Soup

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

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.

Method
 

  1. Heat the butter: Set the Instant Pot to sauté mode and add 3 tbsp butter. Allow it to melt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Ladle the soup into bowls. For a delightful presentation, serve it in crusty bread bowls or alongside artisan bread!