Creamy Chicken and Wild Rice Soup
Tags: Chicken Dinner Instant Pot Soup
Yield: 8
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cans (14 ounces) chicken broth
- 2 large boneless skinless chicken breasts, uncooked and diced
- 1 package (6 ounces) Ben's Long Grain & Wild Rice (discard the seasoning packet)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dash red pepper flakes
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 ounces cream cheese, cut into 1-inch cubes
- 1 cup milk
- 1 cup half and half
- Crusty bread, for serving, optional
- Fresh parsley, for garnish, optional
- Select Sauté and add butter to the pressure cooking pot. When the butter is melted, add the onion, carrot, and celery, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
- Add chicken broth, chicken, wild rice, salt, pepper, red pepper flakes, and parsley to the pressure cooking pot.
- Lock lid in place, select High Pressure and 5 minutes cook time and Start. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
- When the valve drops, carefully remove the lid.
- In a small bowl, dissolve the cornstarch in water. Select Sauté (adjusted to low if your brand has that capability), and add the cornstarch mixture to the cooking pot, stirring constantly.
- Add cubed cream cheese, and stir until cheese is melted. Add milk and half and half and heat through, but do not bring to a boil. Season with additional salt and pepper to taste.
- Serve with crusty bread, and garnish with fresh parsley if you like.
