Instant Pot Chicken Wild Rice Soup
An easy, comforting Chicken Wild Rice Soup made in Instant Pot.
Servings: 6
Calories: 487kcal
Ingredients
For the Instant Pot:
- 1 pound chicken
- 2-3 medium carrots chopped
- 3-4 celery stalks chopped
- 1 medium onion chopped
- 3 cloves of garlic
- 1-2 medium parsnip chopped
- 1 cup wild rice
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
For the Stovetop:
- 5 tablespoons butter
- ¼ cup flour
- 1 ½ cups half and half
- a pinch of salt
Instructions
Instant Pot:
- Place all ingredients in the pot: chicken, carrots, celery, onions, garlic, parsnip, wild rice, vegetable/chicken broth or water, salt.
- Cover and set the Instant Pot on Manual High Pressure for 30 minutes. Then, do a quick release steam using the valve on top.
- Open the pot, remove the chicken and shred it. Add it back to the soup.
On the stovetop- How To make Roux:
- Melt butter in a saucepan on medium heat. Add flour and whisk for 2 minutes, so it gets cooked. Continue whisking while you slowly pour the half and half ( or heavy cream or milk). Add a pinch of salt and mix until you obtain a creamy, smooth mixture.
Combine the soup with the sauce:
- Pour the sauce over the soup in the Instant Pot and stir to incorporate it.
- Serve warm in bowls with crusty artisanal bread or a baguette.
Notes
Can I replace half and half with other dairy product?
Yes, you can do heavy cream or regular milk as you prefer.
Can I skip the chicken?
Yes, you can skip the chicken and make it vegetarian. You could also add mushrooms instead of chicken.
Nutrition
Serving: 1g | Calories: 487kcal | Carbohydrates: 36g | Protein: 22g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 1155mg | Potassium: 573mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4026IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 2mg
