Thanks to the Instant Pot pressure cooker, this easy chicken with wild rice soup is rich, creamy (without any added cream), and fast to make, and it tastes even better the next day, making it a great addition to your meal prep plans.
Course Main Course, Soup
Keyword chicken soup, instant pot, wild rice soup
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
2large boneless skinless chicken breasts, diced into bite-size pieces
1package(6 ounces) long-grain wild rice , (such as Uncle Ben's minus the seasoning packet)
1/2teaspoonfreshly ground black pepper
Dash of red pepper flakes
4ouncescream cheese, cubed
Freshly ground black pepper
If making in an Instant Pot:
Select Browning/Sauté function and melt the butter in the pressure cooking pot. Add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes. Lock the lid in place and select High Pressure and 5 minutes cooking time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes (just let it sit, the steam will escape on its own), then finish with a quick release (be cautious and use a wooden spoon to shift the pressure relief valve so the hearty blow of steam escapes.)
In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/Sauté and add the slurry to the pot stirring constantly. Sir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and heat through (do not bring to a boil). Serve sprinkled with more parsley and black pepper if desired.
If making on the stove top:
Heat the butter in a large pot or dutch oven over medium high heat until shimmering and add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes.
Bring to a boil then reduce to simmer and simmer for 30 minutes or until rice is tender and chicken is cooked through.
In a small bowl, whisk the cornstarch and cold water until smooth and add to the pot, stirring constantly. Raise the heat to medium high and stir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and cook until thickened. Serve sprinkled with more parsley if desired.