Instant Pot Creamy Chicken and Wild Rice Soup
- 2 tab. butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 large boneless skinless chicken breast, diced
- 2 14.5 ounce can chicken broth
- 1 pkg. 6 ounces long-grain wild rice (such as Uncle Ben's minus the seasoning packet)
- 1 tab. chopped parsley
- 1 teas. salt
- 1/2 teas. black pepper
- dash of red pepper flakes
- 2 tab. cornstarch
- 4 ounces cream cheese cubed
- 1 cup milk
- 1 cup of half and half
- 1 tab. lemon juice
- Freshly black pepper
Select Browning/Saute function and melt the butter in the pressure cooking pot. Add the onion, carrots, and celery and saute for about 5 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken, chicken broth, rice, parsley, salt, pepper, and red pepper flakes. Lock the lid in place and select High Pressure and 5 minutes cooking time.
When the cook time ends, turn off pressure cooker. Let the pressure release naturally for 5 minutes, the finish with a quick release.
In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/saute and add the slurry to the pot stirring constantly. Stir in the cream cheese until melted. Stir in milk, half and half and lemon juice, heat through. Serve sprinkled with more parsley and black pepper if desired.