Instant Pot Chicken and Wild Rice Soup

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Ingredients

1
package (20 oz) boneless skinless chicken thighs, patted dry
1
teaspoon salt
1/2
teaspoon pepper
2
tablespoons butter
2
cups chopped onions
1
package (8 oz) white mushrooms, chopped
1
carton (32 oz) Progresso chicken broth
2
cups peeled, sliced carrots
1/2
cup sliced celery
1/2
cup uncooked wild rice
1
cup heavy whipping cream
2
tablespoons cornstarch
Chopped fresh thyme leaves, if desired

Instructions

1
Rub chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. On 6-quart Instant Pot, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to medium bowl.
2
Select SAUTE; adjust to normal. Add onions, mushrooms, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to drippings in insert; cook 6 to 8 minutes or until softened. Add chicken broth; heat to simmering, scraping bottom of insert with wooden spoon to remove browned bits. Select CANCEL.
3
Stir in carrots, celery and wild rice. Place chicken in even layer over wild rice mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
4
Select SAUTE; adjust to normal. Stir in chopped chicken; heat to boiling. In 2-cup measuring cup, beat whipping cream and cornstarch with fork. Stir into mixture in insert; cook 2 to 4 minutes, stirring frequently, until slightly thickened. Top with thyme leaves.

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