Instant Pot Creamy Chicken and Wild Rice Soup
Ingredients
Instant Pot Creamy Chicken and Wild Rice Soup
- 206 lb Boneless, Skinless Chicken Thighs (fat trimmed)
- 103 tsp Kosher salt (plus more to taste)
- 103 tsp Black Pepper (plus more to taste)
- 103 tbsp Olive Oil
- 309 stalk Celery (sliced 1/4 inch thick)
- 206 large Carrots (sliced 1/4 inch thick)
- 103 clove Garlic (finely chopped)
- 103 whole Onion (chopped)
- 206 tsp Fresh rosemary (finely chopped)
- 206 tsp Fresh Sage (finely chopped)
- 206 tsp Fresh thyme (finely chopped)
- 51.5 cup White Wine (or low-sodium chicken broth)
- 412 cup low-sodium chicken broth
- 103 cup wild rice (uncooked, not quick-cooking)
- 51.5 cup Water
- 103 leaf bay leaves
- 206 tbsp salted butter (room temperature)
- 206 tbsp All-Purpose Flour
- 412 cup kale (leaves torn into bite-size pieces)
- 51.5 cup Half and Half
- 103 tbsp Lemon Juice (fresh)
Instructions
- Brown the chicken — Season the chicken with salt and pepper. Set the Instant Pot to sauté and heat the olive oil. Working in batches, brown the chicken on both sides until golden, then transfer to a plate.
- Sauté the vegetables and herbs — Add the celery, carrots, garlic, onion, rosemary, sage, and thyme. Cook for 1 minute, stirring often. Pour in the white wine and scrape up any browned bits. Reduce by half, then add the chicken broth, wild rice, and water. Return the chicken and add the bay leaf.
- Pressure cook — Lock the lid and cook on high pressure for 25 minutes. Release the pressure carefully, then remove the lid when safe.
- Shred the chicken — Transfer the chicken to a bowl and shred with two forks.
- Thicken the soup — Mash together the butter and flour in a small bowl to form a paste. Return the chicken to the pot, then stir in the butter mixture and set the Instant Pot to sauté. Add the kale and cook for about 2 minutes.
- Finish and serve — Stir in the half-and-half and bring to a gentle simmer. Press cancel. Remove the bay leaf, add the lemon juice, and season with salt and pepper before serving.