INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP
Chicken and wild rice soup can now be made in the Instant Pot! Keep reading for this easy, weeknight recipe that's perfect for chilly fall days.
Categories dinner
Time 1h40m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.
- Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
- Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
- Remove the chicken from the pot and shred with two forks in a bowl.
- Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
- Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.
INSTANT POT® CHICKEN AND WILD RICE SOUP
Chopped onions, mushrooms, carrots and celery are the fresh and flavorful base of this creamy and savory soup that stars a hearty helping of wild rice and chicken. This Instant Pot® spin on classic chicken and wild rice soup will be your go-to update on a universally loved recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 13
Steps:
- Rub chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to medium bowl.
- Select SAUTE; adjust to normal. Add onions, mushrooms, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to drippings in insert; cook 6 to 8 minutes or until softened. Add chicken broth; heat to simmering, scraping bottom of insert with wooden spoon to remove browned bits. Select CANCEL.
- Stir in carrots, celery and wild rice. Place chicken in even layer over wild rice mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
- Select SAUTE; adjust to normal. Stir in chopped chicken; heat to boiling. In 2-cup measuring cup, beat whipping cream and cornstarch with fork. Stir into mixture in insert; cook 2 to 4 minutes, stirring frequently, until slightly thickened. Top with thyme leaves.
Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Cup, Sodium 630 mg, Sugar 4 g, TransFat 0 g
INSTANT POT WILD RICE SOUP
We're making cozy Instant Pot Wild Rice Soup and it's everything! Packed with mushrooms, carrots, celery, wild rice, cream, and seasonings. It's so creamy, so cozy, and perfect for a night in.
Provided by Lindsay
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
- When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
- Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.
Nutrition Facts : Calories 313 calories, Sugar 8.1 g, Sodium 1103.4 mg, Fat 13.7 g, SaturatedFat 8.1 g, TransFat 0.1 g, Carbohydrate 39.7 g, Fiber 4.5 g, Protein 10.1 g, Cholesterol 35.5 mg
INSTANT POT® CHICKEN AND WILD RICE SOUP
Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.
- Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
- Ladle into serving bowls. Season with salt and pepper to taste.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 20 g, Cholesterol 44.3 mg, Fat 6.3 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.1 g, Sodium 957.4 mg, Sugar 3.3 g
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- Select Sauté and add butter to the pressure cooking pot. When the butter is melted, add the onion, carrot, and celery, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
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INSTANT POT ROTISSERIE CHICKEN AND WILD RICE SOUP ...
From dadcooksdinner.com
5/5 (3)Total Time 1 hr 45 minsCategory Sunday DinnerCalories 199 per serving
- Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the Instant Pot or pressure cooker, then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
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- Stir the wild rice into the pot, then pour in the rotisserie chicken broth. Lock the lid. Pressure cook on high pressure for 20 minutes in an Instant Pot or electric PC. (Or, cook for 16 minutes in a stovetop PC). Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
- Leave the pot in keep warm mode. (Low heat for a stovetop PC). Stir in the shredded chicken breast meat, 1 teaspoon of fine sea salt, and the black pepper. (Don’t be shy with the salt – this much broth needs it.) Let the soup rest for 5 minutes to reheat the chicken meat, then stir in the heavy cream. Serve, sprinkling each bowl with some minced parsley, and enjoy!
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