Instant Pot Chicken and Wild Rice Soup is creamy, delicious and perfect for the winter months!
I wasn't a fan of my Instant Pot initially. I didn't grasp the concept of it. But I made this Instant Pot Chicken and Wild Rice Soup for the kids the other day and now I'm a fan.
It's been a wild weekend. Wild!! We found out on Friday that our dog was going to need surgery to remove some tumors. So on Saturday I made sure I took her for a run before her surgery on Sunday.
To her favorite spot, the canyon. The weather was gorgeous and even though it's brown the weather was nice and I could feel spring around the corner.
Our poor dog went from a Princess (although she wasn't too keen on being royalty)
To a conehead in one day. I felt so bad for her.
To make things easier, I planned ahead and made sure that we had enough easy meals for the next few days while she recovers and needs more time and attention. The doctor wants her to not take runs for the next two weeks! Last time when she had a broken foot she made it a little over the week before she jumped the fence and tried to come running with me. Fourteen days seems like a very very long time.
To top off our 'dog filled' weekend, we went to a friends party where the theme was, you guessed it...dogs!! Look at that cake!
Back to soup. Healthy good tasting soup. This delicious chicken and wild rice soup is sure to be a hit in your house.
Ingredients
- 2 tbsp butter
- 1 cup chopped onion
- 1 cup diced carrots
- 2 14 oz. cans chicken broth
- 2 large boneless skinless chicken breasts, uncooked and diced
- 6 oz. package long grain and wild rice (discard seasoning packet)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp dried parsley
- 2 tbsp cornstarch
- 2 tbsp water
- 4 oz. cream cheese, cut into cubes
- 1 cup milk
- 1 cup heavy whipping cream
Instructions
- Set Instant Pot to 'saute.' Add the butter and onion and carrots and saute until the vegetables are tender.
- Add the chicken broth, chicken, wild rice, salt, pepper and parsley to the pot. Lock the lid, then set the pressure cooker to 'high pressure' and set the timer on the Instant Pot for five minutes. When the time has finished, allow the pressure cooker to sit for five minutes and then quick release the pressure.
- In a bowl, stir together the cornstarch and water until smooth. Set the timer on the Instant Pot to 'simmer,' then stir into the soup. Add the cream cheese, stirring until melted. Add the milk and cream and continue to stir until mixture is heated.
- Serve.
Recipe adapted from Pressure Cooking Today
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