Instant Pot Chicken and Wild Rice Soup
Ingredients
- 2 T. butter
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 6 cups water
- 3 chicken breasts, raw (preferably with bones)
- 1/3 c. wild rice
- 2/3 c. long grain rice
- 1 t. salt
- 1/4 t. pepper
- 1 t. dried parsley
- 2 T. tapioca flour + 2 T. water
- 4 oz. cream cheese
- 1 1/2 cup milk
- 1/2 cup cream
Directions
- 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.
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