Instant Pot® Chicken and Wild Rice Soup

Name: Instant Pot® Chicken and Wild Rice Soup
Total time: 80
Yield: 8
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; ½ (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; ⅔ cup half-and-half; 2 tablespoons cornstarch; salt and ground black pepper to taste

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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1 pound skinless, boneless chicken breasts, cut into bite-size pieces
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1 medium onion, chopped
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6 cups chicken broth
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6 ounces sliced button mushrooms
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½ (8 ounce) package uncooked wild rice
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2 ribs celery, sliced

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2 large carrots, sliced
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2 sprigs fresh thyme, stemmed
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1 sprig fresh rosemary, stemmed and diced
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1 teaspoon dried parsley
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⅔ cup half-and-half
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2 tablespoons cornstarch
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salt and ground black pepper to taste

Instructions

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.
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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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.
Ladle into serving bowls. Season with salt and pepper to taste.