Instant Pot Chicken and Wild Rice Soup
This is an easy, real-food, gluten-free comfort food! And it's family friendly!
- 2 tablespoon butter
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 6 cups water
- 3 large chicken breasts raw (preferably with bones)
- 1/3 cup wild rice
- 2/3 cup long grain rice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
- 2 tablespoon tapioca flour + 2 T. water
- 4 ounces cream cheese
- 1 1/2 cup milk
- 1/2 cup cream
- Melt butter in Instant Pot insert on Saute setting. Add onions, carrots, celery and saute until tender. Add water, raw chicken, rices, salt, pepper and parsley. Combine 2 T. of tapioca flour and 2 T. water and then stir into soup to thicken.
- Set Instant Pot to Manual on High Pressure and cook for 5 minutes. NPR for at least 5 minutes (can keep on warm until closer to meal time if necessary). Stir in cream cheese, milk and half and half until heated through.
This hearty, kid-friendly, gluten-free soup is so easy because it's made with ingredients you probably have on hand.