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Instant Pot Chicken and Wild Rice Soup

Instant Pot Chicken and Wild Rice Soup

Photo Courtesy of Happy Money Saver

This Instant Pot Chicken Wild Rice Soup is hearty, flavorful and even easier to make with rotisserie chicken. It's pure comfort food that doesn't require hours to make.

Recipe courtesy of Karrie Truman, Happy Money Saver.

Ingredients

  • 1/2 Cup yellow onion, diced
  • 1 Cup shredded carrots
  • 1 Teaspoon minced garlic
  • 1 Cup uncooked wild rice
  • 1 can chickpeas, drained
  • 4 Cups vegetable or chicken broth
  • 1 Teaspoon salt
  • 1 Teaspoon poultry seasoning
  • 1/4 Teaspoon celery salt
  • Pinch of red pepper flakes
  • 1 Pound chicken breasts
  • 1/4 Cup butter
  • 1/4 Cup cornstarch
  • 2 1/2 Cups whole milk

Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 6 ounces sliced button mushrooms
  • ½ (8 ounce) package uncooked wild rice
  • 2 ribs celery, sliced
  • 2 large carrots, sliced
  • 2 sprigs fresh thyme, stemmed
  • 1 sprig fresh rosemary, stemmed and diced
  • 1 teaspoon dried parsley
  • ⅔ cup half-and-half
  • 2 tablespoons cornstarch
  • salt and ground black pepper to taste

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.

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.


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