Creamy Wild Rice Chicken Soup


  • 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
  • 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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