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Instant Pot® Chicken and Wild Rice Soup

Instant Pot® Chicken and Wild Rice Soup
  • Prep 50 min
  • Total 1 hr 50 min
  • Servings 10
Chopped onions, mushrooms, carrots and celery are the fresh and flavorful base of this creamy and savory soup that stars a hearty helping of wild rice and chicken. This Instant Pot® spin on classic chicken and wild rice soup will be your go-to update on a universally loved recipe.
Updated September 13, 2019
Make With
Make With
Progresso Broth

Ingredients

  • 1 package (20 oz) boneless skinless chicken thighs, patted dry
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 cups chopped onions
  • 1 package (8 oz) white mushrooms, chopped
  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 cups peeled, sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup uncooked wild rice
  • 1 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • Chopped fresh thyme leaves, if desired

Steps

  • 1
    Rub chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to medium bowl.
  • 2
    Select SAUTE; adjust to normal. Add onions, mushrooms, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to drippings in insert; cook 6 to 8 minutes or until softened. Add chicken broth; heat to simmering, scraping bottom of insert with wooden spoon to remove browned bits. Select CANCEL.
  • 3
    Stir in carrots, celery and wild rice. Place chicken in even layer over wild rice mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
  • 4
    Select SAUTE; adjust to normal. Stir in chopped chicken; heat to boiling. In 2-cup measuring cup, beat whipping cream and cornstarch with fork. Stir into mixture in insert; cook 2 to 4 minutes, stirring frequently, until slightly thickened. Top with thyme leaves.

  • Like a thicker soup? Increase cornstarch to 3 tablespoons.
  • Cooked chicken will be very tender. Handle with care when transferring to cutting board.

Nutrition Facts

Serving Size: 1 Cup
Calories
250
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
630mg
26%
Potassium
360mg
10%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
8%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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