Instant Pot Chicken and Wild Rice Soup
This is an easy, real-food, gluten-free comfort food! And it's family friendly!
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Resting Time (Estimate) 15 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine American
- 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.
Keyword Instant Pot Chicken and Wild Rice Soup
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Can this recipe also be made in a crockpot? I don’t have an Instant pot. Ty.
Yes, most recipes can be made in the Instant Pot or Crockpot, but I haven’t tried it in the crockpot to advise you on the exact timing of how long it will take. So, let us know if you tried it already and remember how long it took in the crockpot!