Low Sodium Instant Pot Chicken and Wild Rice Soup

Total time1 hr 15 min

Prep time15 min

Cook time45 min

Low Sodium Instant Pot Chicken and Wild Rice Soup

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
½ tsp dried sage
½ tsp black pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup wild rice blend, rinsed
1 ½ lb boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 bay leaf

For the cream sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
1 cup whole milk
½ cup heavy cream

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2
Add the garlic, thyme, rosemary, sage, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.

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