Instant pot chicken and wild rice soup
This is a quick, flavorful and creamy soup to make for the cooler temperatures. I make use of a Lemon Pepper seasoned rotisserie chicken, and simply add the chicken at the end of the cooking time.
Gather the ingredients.
Saute onions in butter and then add chicken broth, scraping the bottom of the pot.
Add carrots, celery, rice and the seasoning packet. Stir well. Cover and set valve to sealing, set to SOUP for 10 minutes. When time is up, let sit for 5 minutes, then vent for quicker release.
Measure half-and-half into glass measuring cup, and whisk in flour a little bit at time. Then add some of the hot soup into the half-and-half and flour mixture to temper the cold liquid. Add the half-and-half mixture to the Instant Pot. If needed, turn the pot back to the saute setting to thicken the soup. Add the chicken and stir well.
Instant Pot Chicken and Wild Rice Soup
Ingredients
- 2 Tbs butter
- 1 cup diced onion
- 6 cups chicken broth
- shredded carrots
- 2 celery ribs, diced
- 1 6 oz package Uncle Ben's Original Long Grain and Wild Rice
- 2 cups half-and-half
- 1/2 cup all-purpose flour, sifted
- salt and pepper
- 1 rotisserie chicken, deboned
Instructions
- On saute setting, saute onions in butter. Pour in broth and scrape bottom.
- Add carrots, celery, rice and seasoning packet that came with the rice.
- Cover, seal lid, set valve to sealing and set to SOUP for 10 minutes. When time is up, let sit for 5 minutes, then vent lid. Remove lid when finished.
- In a large glass measuring cup, measure half-and-half. Whisk in flour a little at a time until smooth. Add a cup of hot broth to the half-and-half to temper, then add the whole mixture to the Instant Pot.
- Turn to saute to allow soup to thicken, and add chicken. Add salt and pepper as desired.
This soup looks amazing! I cannot wait to try this one evening.
I hope you get to try it soon!