Easy Chicken and Wild Rice Soup Made in the Instant Pot®

Ingredients 0/13

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Pour in the olive oil and let it warm up for about a minute. Toss in the chicken and onion, cooking and stirring for around 5 minutes until the chicken starts to brown. Then, cancel the sauté function.

Step 2

Add the broth, mushrooms, wild rice, celery, carrots, and herbs (thyme, rosemary, and parsley) to the pot. Secure the lid and set the Instant Pot to high pressure for 35 minutes. Keep in mind it will take about 15 minutes for the pressure to build.

Step 3

When the cooking time is up, carefully release the pressure using the quick-release method as your Instant Pot’s instructions suggest. Once it’s safe to open, remove the lid.

Step 4

While the soup is resting, mix the half-and-half and cornstarch in a small bowl until the cornstarch is fully dissolved. Stir this mixture into the soup and let it sit for about 5 minutes so the soup thickens nicely.

Step 5

Finally, give it a taste and add salt and pepper as needed. Serve warm and enjoy!