2 Tbsp | Butter |
1 cup | Onion, diced small |
1 cup | Carrots, diced small |
1 cup | Celery, diced small |
2 cans | Chicken broth |
2 large | Chicken breasts (boneless, skinless, uncooked and diced in to 1/2 inch or smaller pieces) |
1 box | 6-oz box long grain & wild rice (Uncle Bens or similar), seasoning packet discarded. |
1 tsp | Salt |
½ tsp | Black pepper |
dash | Red pepper flakes |
1 Tbsp | Dried parsley |
2 Tbsp | Cornstarch |
2 Tbsp | Water |
4 ounces | Cream cheese cut in to cubes |
1 cup | Milk |
1 cup | Half and half |
1. Select saute on your pressure cooker. |
2. Add 2 tablespoons of butter to the pot. |
3. When the butter is melted, add 1 cup of onion. |
4. Now add 1 cup of carrots to the pot. |
5. Then add 1 cup of celery. |
6. Cook, stirring occasionally until vegetables are tender, it would take roughly about 5 minutes. |
7. Add 2 cans of chicken broth to the pressure cooking pot. |
8. Add the diced uncooked chicken breasts to the pot. © FirstPageRecipes.com |
9. Add the box of long grain and wild rice (discard the seasoning packet) |
10. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a dash of red pepper flakes. |
11. Lock the lid in place, select high pressure, and set a 5 minutes cook time before you start. |
12. When the timer beeps, turn off the pressure cooker. |
13. Wait for 5 minutes, then perform a quick pressure release. |
14. In a small bowl, combine the 2 Tbsp cornstarch and 2 Tbsp water. |
15. Select simmer on your pressure cooker. |
16. Add the cornstarch mixture to the pot, stirring constantly. |
17. Cube 4 ounces cream cheese and add to the pot. |
18. Stir until all the cream cheese is melted. |
19. Add the 1 cup of half and half, and enough of the milk to reach desired consistency. |
20. Heat through but do not bring to a boil. |
Instant Pot Chicken Wild Rice Soup serving suggestion