Creamy Wild Rice Chicken Soup

By: Chop Secrets

Creamy Wild Rice Chicken Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 8 servings, boneless skinless chicken thighs, broth, butter, carrots, celery, chicken recipe, chicken soup, Chop Secrets, contributed, cook 50 min, dried parsley, easy, flour, garlic powder, half and half, honey, insta pot soup, instant pot, instant pot chicken recipe, instant pot chicken soup, italian parsley, kosher salt, modern, pepper, prep 5 min, pressure cook, sauté, soup, soup recipes, uncooked brown rice, uncooked wild rice, water

prep icon Prep Time
5 min
cook icon Cook Time
50 min

serving icon Servings
8 servings
Ingredients
  • 4 cups broth
  • 2 cups Water
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 cup celery
  • 1 cup carrots
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 1 tbsp honey
  • 1 tbsp dried parsley
  • 1 tbsp kosher salt
  • 2 tsp pepper
  • 1 tsp garlic powder
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 cups half and half
  • 1/4 cup Italian parsley
Instructions
  • Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board. Shred the chicken and return to the pot.
  • In a medium bowl, add flour a little at a time to melted butter until it makes a paste. Ladle 1 cup of the hot soup broth into the paste and stir to incorporate, then pour the butter/flour mixture into the Instant Pot.
  • Using the display panel select CANCEL and then SAUTE . Cook and stir until thickened, then stir in the half and half.
  • Serve warm topped with chopped Italian parsley
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