Instant Pot Creamy Chicken Wild Rice Soup

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Recipe created by Cara at Road 142

Prep time: 15 minutes
Cook time: 35 to 40 minutes
Servings: 6

This soup is warm and comforting, perfect for handling the cold winter weather — and perfect if you have a cold. It's made with our Unsweetened Walnutmilk and cooked in an Instant Pot for minimal effort and maximum flavor.

INGREDIENTS

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  • 1 onion, diced

  • 2 garlic cloves, minced

  • 2 tablespoons good olive oil

  • 1 cup carrots, diced

  • 1 cup celery, diced

  • 3 1/2 ounces brown mushrooms, sliced

  • Kosher salt and freshly ground pepper, to taste

  • 4 skinless boneless chicken thighs, cut into 1” pieces

  • 1/2 cup wild rice

  • 1 tablespoon dried Italian seasoning (or equal parts basil, thyme, rosemary and oregano to equal 1 tablespoon)

  • 4 cups chicken broth

  • 1 cup Mariani Unsweetened Walnutmilk

  • 1 1/2 teaspoons cornstarch (dissolved with a splash of hot water in a small bowl)

INSTRUCTIONS

  1. Press “Sauté” on the Instapot. Once it’s warm, add the olive oil, onions and garlic and sauté for 2 to 3 minutes.

  2. Add carrots, celery and mushrooms to the onion mixture, sprinkle with salt and pepper and sauté for another 2 to 3 minutes until softened with just a little color.

  3. Add chicken, wild rice, Italian seasoning and chicken broth to the pot. Securely close the lid and turn the valve to the “Sealing” position.

  4. Cook on manual high pressure for 25 minutes and then release pressure. Once all pressure has been released (you will hear that it has stopped), you can remove lid.

  5. Heat Walnutmilk in a saucepan and whisk in the cornstarch mixture. Once combined, add the mixture to the soup and stir. Taste and adjust for seasoning.

Nutritional Analysis Per Serving:

Calories: 198, Fat: 11g, Saturated Fat: 2g, Trans Fat: 0g, MUFA: 5g, PUFA: 2g, Cholesterol: 60mg, Sodium: 528mg, Potassium: 127mg, Carbohydrates: 12g, Fiber: 1g, Sugar: 2g, Protein: 15g, Vitamin A: 3%, Vitamin C: 6%, Calcium: 9%, Iron: 7%

Yield: 6Pin it

Instant Pot Creamy Chicken Wild Rice Soup

This soup is warm and comforting, perfect for handling the cold winter weather – and perfect if you have a cold. It's made with our Unsweetened Walnutmilk and cooked in an Instant Pot for minimal effort and maximum flavor.

prep time: 15 mins cook time: 35 to 40 minstotal time: 50 to 55 mins

ingredients:

  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons good olive oil
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 1/2 ounces brown mushrooms, sliced
  • Kosher salt and freshly ground pepper, to taste
  • 4 skinless boneless chicken thighs, cut into 1” pieces
  • 1/2 cup wild rice
  • 1 tablespoon dried Italian seasoning (or equal parts basil, thyme, rosemary and oregano to equal 1 tablespoon)
  • 4 cups chicken broth
  • 1 cup Mariani Unsweetened Walnutmilk
  • 1 1/2 teaspoons cornstarch (dissolved with a splash of hot water in a small bowl)

instructions

  1. Press “Sauté” on the Instapot and once it’s warm add the olive oil, onions, and garlic and sauté for a 2 to 3 minutes.
  2. Add carrots, celery and mushrooms to the onion mixture, sprinkle with salt and pepper and sauté for another 2 to 3 minutes until softened with just a little color.
  3. Add chicken, wild rice, Italian seasoning and chicken broth to the pot. Securely close the lid and turn the valve to the "Sealing" position.
  4. Cook on manual high pressure for 25 minutes and then release pressure. Once all pressure has been released (you will hear that it has stopped), you can remove lid.
  5. Heat Walnutmilk in a saucepan and whisk in the cornstarch mixture. Once combined, add the mixture to the soup and stir. Taste and adjust for seasoning.

Calories

194

Fat

11g

Sat. Fat

2g

Carbs

12g

Protein

15g

Sugar

2g

Trans Fat

0g

MUFA

5g

PUFA

2g

Cholesterol

60mg

Sodium

528mg

Potassium

127mg

Fiber

1g

Vitamin A

3%

Vitamin C

6%

Calcium

9%

Iron

7%
Created using The Recipes Generator
Heather Orr-Martinez