Instant Pot chicken and rice soup is an easy soup recipe made with wild rice and hearty vegetables! It's a cozy and comforting meal any time!
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American
Servings: 4servings
Calories: 529kcal
Author: Megan Byrd, RD
Cost: $11.19 or $2.80/serving
Ingredients
1tbspavocado oilor olive oil
1mediumoniondiced
3carrotschopped
3celery stalkschopped
4garlic clovesminced
1Tflour
4cupslow sodium chicken broth
1cupwild rice
1cupfrozen corn
2tspfresh thyme leaves
1tspdried sage
2tspdried basil
¼tspsalt
1lbchicken thighsboneless & skinless
½cupheavy cream
½cupshredded parmesan cheese
Instructions
In your 6qt Instant Pot or larger, press the "saute" button and heat the oil on high. Add the onion, carrots, celery, and garlic and cook for 4-5 minutes, until softened.
Stir in the flour and cook for about 30 seconds. Add the broth and deglaze the pot, scraping up any brown bits.
Press "cancel", and add rice, corn, thyme, sage, basil, and salt. Stir until well combined, then nestle the chicken thighs into the pot, making sure they are covered in the liquid.
Close the lid and set the venting knob to "sealing". Pressure cook for 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
After the 12 minutes of cooking time is over, allow the Instant Pot to sit untouched for 5 minutes (this is called a natural release). After 5 minutes, release the pressure using the venting knob.
When the pin drops, open the Instant Pot lid and remove the chicken. Cut or shred the chicken, then return it to the Instant Pot.
Add the heavy cream and parmesan cheese, and stir until the cheese is melted and everything is combined. Serve!