Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.

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  • Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.

  • Ladle into serving bowls. Season with salt and pepper to taste.

Nutrition Facts

203 calories; protein 16.8g; carbohydrates 20g; fat 6.3g; cholesterol 44.3mg; sodium 957.4mg. Full Nutrition
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