Instant Pot Creamy Chicken Wild Rice Soup
This Instant Pot Creamy Chicken Wild Rice Soup is one of the best soups my family has had. It’s got classy ingredients it’s essentially a cozy chicken soup!
Servings: 6
Calories: 436kcal
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 cup chopped onion
- 1 cup carrots sliced
- 1 cup celery chopped
- 8 ounces mushrooms diced
- 1 cup uncooked wild rice rinsed
- 6 cloves of garlic minced
- 1 teaspoon dried parsley
- 2 tablespoons Mrs. Dash’s original seasoning or any no sodium multipurpose seasoning
- 2 bay leaves
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons salted butter
- 1/3 cup all-purpose flour
- 2 cups half and half
Instructions
- Place onions, carrots, celery, mushrooms, rice, chicken, garlic, parsly, mrs. dash, bay leaves, broth, water salt and pepper into the instant pot.
- Cover and cook on soup setting (or high pressure) for 35 minutes. When time is up do quick release. While steam is release, prepare the roux.
- To make the roux (soup thickener), in a small sauce pan, melt butter over a medium beat. Once melted, whisk in flour. once butter and flour are well combined, slowly whisk in half and half. Once the sauce thickens (about 2-3 minutes) remove from heat.
- Once pressure has released, open and remove the chicken, shred it using two forks, and add it back into the instant pot.
- Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. And adjust salt and pepper as desired.
Video
Nutrition
Calories: 436kcal | Carbohydrates: 33g | Protein: 26g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 1150mg | Potassium: 866mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4215IU | Vitamin C: 14.3mg | Calcium: 123mg | Iron: 1.9mg