Name: Instant Pot® Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 pound skinless, boneless chicken breasts, cut into bite-size pieces; 1 medium onion, chopped; 6 cups chicken broth; 6 ounces sliced button mushrooms; 0.5 (8 ounce) package uncooked wild rice; 2 ribs celery, sliced; 2 large carrots, sliced; 2 sprigs fresh thyme, stemmed; 1 sprig fresh rosemary, stemmed and diced; 1 teaspoon dried parsley; 0.66666668653488 cup half-and-half; 2 tablespoons cornstarch; salt and ground black pepper to taste

Ingredients

Instructions

Step 1

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.
Step 2

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.
Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 4

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.
Step 5

Ladle into serving bowls. Season with salt and pepper to taste.

Enjoy your meal!