BHA & BHT Free Instant Pot Chicken and Wild Rice Soup
Total time1 hr 15 min
Prep time15 min
Cook time45 min
5.0(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!