A hearty and comforting Instant Pot soup featuring tender chicken thighs, nutty wild rice, and fresh vegetables in a creamy broth with aromatic herbs.
american
Nutrition
Provides high protein from chicken and moderate carbohydrates from wild rice, with added vitamins and minerals from vegetables and leafy greens.
| Calories | 285 kcal |
| Energy | 1193 kJ |
| Protein | 31 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 98 mg |
| Carbohydrate | 21 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnersouplunchmain courseone potfamily friendlypressure cooker
Instant Pot Creamy Chicken and Wild Rice Soup
The Pioneer Woman (Ree Drummond)
8
servings
0
per serve
0
minutes
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Ingredients
Equipment
Instant pot
Fork
Small bowl
Plate
Cutting board
Chef's knife
Instructions
1
Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.
2
Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
3
Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
4
Remove the chicken from the pot and shred with two forks in a bowl.
5
Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
6
Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.
Instant Pot Creamy Chicken and Wild Rice Soup
The Pioneer Woman (Ree Drummond)
8
servings
0
per serve
0
minutes
A hearty and comforting Instant Pot soup featuring tender chicken thighs, nutty wild rice, and fresh vegetables in a creamy broth with aromatic herbs.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Instant pot
Fork
Small bowl
Plate
Cutting board
Chef's knife
Instructions
1
Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.
2
Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
3
Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
4
Remove the chicken from the pot and shred with two forks in a bowl.
5
Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
6
Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.
dinnersouplunchmain courseone potfamily friendlypressure cooker
Nutrition
Provides high protein from chicken and moderate carbohydrates from wild rice, with added vitamins and minerals from vegetables and leafy greens.
| Calories | 285 kcal |
| Energy | 1193 kJ |
| Protein | 31 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 98 mg |
| Carbohydrate | 21 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
