Instant Pot Creamy Wild Rice and Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup diced celery
- 1 cup grated carrots
- 6 cups water
- 4 teaspoons Better than Bouillon Chicken Base
- 1/2 cup wild rice (uncooked)
- 1/2 cup long grain brown rice (uncooked)
- 1 teaspoon black pepper
- 1 1/2 teaspoon salt
- 1 Tablespoon dried parsley
- 1/4 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/4 cup butter
- 1/2 cup flour
- 2 cups half and half
Instructions
- Add chicken, celery, carrots, water, bouillon, rices, pepper, salt, parsley, sugar, garlic powder, and thyme to Instant Pot
- Lock the lid into place. Make sure valve is set to sealing. Push the manual high pressure button and set the timer to 25 minutes.
- When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to "venting" to release the rest of the pressure.
- Remove the lid. Remove the chicken and shred it or cut into pieces. Put the chicken back into the pot.
- Melt the butter (in glass bowl or measuring cup in the microwave). Stir into the flour, a tablespoon at a time. It will make a cookie dough consistence.
- Ladle in a cup of the broth of the soup and stir until creamy. Turn the Instant Pot to the saute setting. add the mixture to the Instant Pot and stir. The soup will thicken up. While it's thickening, stir in the half and half
- Salt and pepper to taste.