This quick and easy creamy chicken and wild rice soup is made in the Instant Pot. It makes a delicious and comforting dinner.
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Creamy Chicken and Wild Rice Soup
Ingredients
1/2 yellow onion diced
3/4 cup carrots diced
3/4 cup sliced baby bella mushrooms (about 3-4 mushrooms)
2 tablespoons butter
1 chicken breast (about 1/2 pound) diced into 1 inch cubes
2 cans chicken broth (14 oz)
1 box Uncle Ben’s quick cooking wild rice
1 cup milk
1 cup half-and-half
2 ounces cream cheese
2 tablespoons corn starch
Insstrucions
In your Instant Pot, select the Sauté feature and add the butter, onions, carrots, and mushrooms.
Sauté for about 5 minutes until onions are translucent and soft.
Add the cubed chicken and seasoning packet from the Uncle Ben’s wild rice box, and stir to combine.
Add the wild rice, and the 2 cans of chicken broth.
Select Manual on the Instant Pot and set the time for 5 minutes.
After the cooking time ends, allow it to stay on keep warm for 5 minutes and then quick release the pressure.
Remove the lid, change the setting to the Sauté function again, and add the milk, half-and-half, and cream cheese.
In a small bowl mix the corn starch with a little bit of water to dissolve then add to the soup to thicken.