Thick and creamy Instant Pot chicken and wild rice soup is a hearty one pot soup that is quick and easy to make with common kitchen ingredients! And you'll love that it only has a 5 minute cook time.
2large chicken breastsdiced into bite-sized pieces
2canschicken broth(14.5 fluid oz. each)
1pkg.6 oz Uncle Ben’s Long-Grain and WIld Rice(discard seasoning packet)
1tablespoondried parsley
1teaspoonsalt
½teaspoonpepper
dash red pepper flakes
2tablespooncornstarch
2tablespooncold water
4ouncescream cheesecubed
1cupmilk
1cuphalf-and-half
Instructions
Select “Browning/Sauté” option on your electric pressure cooker.
Melt butter in the pot. Add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
Stir in the chicken, chicken broth, rice, parsley, salt, pepper, and red pepper flakes.
Lock the lid, place the valve to the sealing position, and select the “High Pressure” option and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. After 5 minutes, do the quick pressure release.
In a small bowl, whisk together the cornstarch and cold water. Select the “Simmer/Sauté” and add the slurry to the pot, stirring constantly. Add cream cheese and stir until melted.
Stir in milk and half-and-half.
Heat through, without boiling, and serve.
Notes
Feel free to sub the Uncle Bens rice with 3/4 of a cup of brown rice or another rice mix that you have on hand.