Instant Pot Chicken and Wild Rice Soup is deliciously creamy with chunks of meat, nutty wild rice, and fresh veggies. An unbelievable winter meal that you can really enjoy during any season, and also ready in less than 30 minutes.
You can cook approximately anything in the IP, from side dishes like Potato Salad to full entrées such as Balsamic Pork Tenderloin. And yes, even desserts like Crème Brulé!
Instant Pot Chicken and Wild Rice Soup
- 2 tablespoons unsalted butter
- 1 onion (diced)
- 4 cloves garlic (minced)
- 1 cup diced carrots (into rounds)
- 1 cup diced celery
- 16 ounces chicken broth (low-sodium)
- 2 large chicken breasts (boneless and skinless – uncooked and diced)
- 6 ounces Long Grain & Wild Rice
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/8 teaspoon red pepper flakes
- 1 tablespoon dried parsley
- 1 teaspoon Italian dried herbs
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 6 ounces cream cheese (cut into 1-inch cubes)
- 2 1/2 cups half-and-half
First Turn on the Instant Pot and select Sauté, adjust to More or High, based on your Pressure Cooker.
After Once its Hot add butter and melt it. Once melted, add the onion, garlic, carrot, and celery, and cook, stirring occasionally, until tender, about 5-7 minutes.
Then add wild rice, salt, pepper, red pepper flakes, Italian herbs and dried parsley to the pot and stir for one (1) minute.
After Add chicken broth and chicken, stir to join.
Close and lock the lid, point the valve to sealed, and select High Pressure, for five (5) minutes, press Start.
At what time the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for ten (10) minutes, then a quick pressure release.
When the valve drops, cautiously open and remove the lid.
In a small bowl, mix the cornstarch with the water until fully dissolved.
After Press on Sauté and adjust it to Low, add the cornstarch combination and stir.
Then add cubed cream cheese, and stir until melted.
Add half-and-half, stir, but do not bring to a boil. Season with additional salt and pepper to taste and turn off the IP.
Finally, serve with croutons or crusty bread, and garnish with fresh parsley.