INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP
This quick and easy creamy chicken and wild rice soup is made in the Instant Pot. It makes a delicious and comforting dinner.
Creamy Chicken and Wild Rice Soup
- 1/2 yellow onion diced
- 3/4 cup carrots diced
- 3/4 cup sliced baby bella mushrooms (about 3-4 mushrooms)
- 2 tablespoons butter
- 1 chicken breast (about 1/2 pound) diced into 1 inch cubes
- 2 cans chicken broth (14 oz)
- 1 box Uncle Ben’s quick cooking wild rice
- 1 cup milk
- 1 cup half-and-half
- 2 ounces cream cheese
- 2 tablespoons corn starch
- In your Instant Pot, select the Sauté feature and add the butter, onions, carrots, and mushrooms.
- Sauté for about 5 minutes until onions are translucent and soft.
- Add the cubed chicken and seasoning packet from the Uncle Ben’s wild rice box, and stir to combine.
- Add the wild rice, and the 2 cans of chicken broth.
- Select Manual on the Instant Pot and set the time for 5 minutes.
- After the cooking time ends, allow it to stay on keep warm for 5 minutes and then quick release the pressure.
- Remove the lid, change the setting to the Sauté function again, and add the milk, half-and-half, and cream cheese.
- In a small bowl mix the corn starch with a little bit of water to dissolve then add to the soup to thicken.