Instant Pot® Wild Rice and Chicken Soup Recipe

Ingredients

• 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
• 2 tablespoons cornstarch
• salt and ground black pepper to taste

Step 1

Set your Instant Pot to the sauté function and heating a bit of olive oil for about a minute. Toss in the chicken and chopped onion, cooking and stirring them together for around five minutes until the chicken is no longer pink. Once that’s done, turn off the sauté mode.

Step 2

Add the broth, mushrooms, wild rice, celery, carrots, and herbs right into the pot. Secure the lid and lock it in place. Set the pressure cooker to high pressure and cook for 35 minutes. Keep in mind, it will take about 15 minutes for the pressure to build before the timer starts.

Step 3

When the cooking time is up, carefully release the pressure using the quick-release method as your Instant Pot’s instructions suggest — this usually takes about five minutes. Once all the pressure is out, open the lid.

Step 4

In the meantime, whisk together the half-and-half and cornstarch in a small bowl until smooth. Pour this mixture into the soup and give it a good stir. Let it sit for about five minutes so the soup can thicken up nicely.

Step 5

Finally, ladle the soup into bowls and season with salt and pepper to your liking before serving. Enjoy!