Creamy and flavorful, this Instant Pot chicken and wild rice soup is sure to warm your soul. Hearty and filling and packed full of fresh veggies, it’s effortless to cook in the pressure cooker for a healthy and nutritious family meal.
Butter | Mushrooms | Onion Carrots | Celery | Garlic Italian Seasoning | Rosemary Thyme | Salt | Pepper Wild Rice Blend | Chicken Breasts Bay Leaves | Chicken Broth Arrowroot Starch | Heavy Cream
Melt butter, then add mushrooms and cook until tender. Transfer mushrooms to a plate. Add the onion, carrots, and celery to the pot and cook until tender. Add the garlic, Italian seasoning, rosemary, thyme, salt and pepper. Stir and cook for a minute.
Stir in the mushrooms, wild rice, chicken, broth and bay leaves. Pressure cook on high for 15 minutes. Shred the chicken, then add back into the pot. Mix arrowroot starch with some of the soup to make a slurry. Add slurry and heavy cream to the soup. Let thicken and serve!