Creamy Chicken and Wild Rice Soup


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 1/2 oz chicken breast
  • 1/2 onion
  • 2 garlic cloves
  • 1/3 cup celery
  • 1/3 cup carrot
  • 2 cups cream of mushroom soup
  • 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 cup wild rice blend
  • 4 cups low sodium chicken stock
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • Select SAUTÉ, select HIGH. Select START. Add butter and olive oil to the inner pot.
  • Once the oil and butter are hot, add the diced chicken.
  • Sauté chicken until it turns a light, golden-brown color, about 5 minutes.
  • Add onion, garlic, celery and carrot. Set heat to LOW and cook for an additional 1–2 minutes.
  • Add cream of mushroom soup, salt and black pepper. Mix all the ingredients in the pot.
  • Select CANCEL to turn off SAUTÉ.
  • Add bay leaf, thyme sprig, wild rice, and chicken stock into the inner pot.
  • Secure lid for pressure cooking. Select PRESSURE COOK, set pressure level to HIGH, and set time for 30 minutes (00:30). Select START.
  • When the timer stops, allow for a 10-minute Natural Pressure Release. In the meantime, warm milk in a saucepan.
  • Place flour in a separate mixing bowl. Gradually add warm milk to the flour and mix — this prevents lumps from forming.
  • After 10 minutes have passed, Select CANCEL and Quick Release remaining pressure. Open lid.
  • Select SAUTÉ on LOW. Add the warm milk, flour mixture to the soup and let simmer for 5 minutes.
  • Select CANCEL to turn off SAUTÉ. Adjust seasoning as needed.
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