Instant Pot Creamy Chicken Wild Rice Soup
Prep time: 15 minutes
Cook time: 35 to 40 minutes
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.
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)
Press “Sauté” on the Instapot. Once it’s warm, add the olive oil, onions and garlic and sauté for 2 to 3 minutes.
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.
Add chicken, wild rice, Italian seasoning and chicken broth to the pot. Securely close the lid and turn the valve to the “Sealing” position.
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.
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%