Instant Pot Wild Rice Soup with Chicken
Ingredients
The soup base
-
5
slices
Bacon, chopped
-
1
medium
Onion, chopped
-
2
large
Carrots, chopped
-
3
ribs
Celery, chopped
-
2
tablespoons
Butter
-
1
leaf
Bay Leaf
-
½
teaspoon
Thyme, dried
-
3
large cloves
Garlic, pressed or minced
-
4-5
cups
Chicken Broth, low sodium
-
8
oz
Mushrooms, sliced
-
1
sprig
Rosemary, fresh
-
1
cup
Wild Rice, rinsed
-
1 ½
cups
Heavy Cream, divided in half
-
2
teaspoons
Kosher Salt
-
½
teaspoon
Pepper
-
2
pieces
Chicken Breasts, uncut (skinless/boneless)
To finish
-
¼
cup
Flour
-
¾
cup
Heavy Cream
Instructions
- Sauté the bacon until mostly cooked, then add onion, carrots, and celery.
- Stir in butter, bay leaf, and thyme, cooking for a couple of minutes.
- Add garlic and cook briefly, then pour in the broth and stir.
- Add mushrooms, rosemary, and wild rice, followed by heavy cream, salt, and pepper.
- Submerge chicken breasts in the broth, then seal the pot and set to pressure cook for 35 minutes.
- After cooking, allow a natural release for 15 minutes, then manually release remaining pressure.
- Remove chicken, mix flour with remaining cream, and stir into the soup.
- Shred the chicken and return it to the soup, letting it thicken before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
436
Total fat
25g
Total carbohydrates
35g
Total protein
20g
Sodium
800mg
Cholesterol
90mg
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