Pescatarian Instant Pot Wild Rice Soup
Total time1 hr 25 min
Prep time15 min
Cook time55 min
4.8(14)
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 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 cup wild rice blend, rinsed
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the cream sauce
- 4 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Add the chicken breasts, rinsed wild rice blend, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, smoked paprika, salt, and pepper to the Instant Pot insert. Stir briefly to combine.
- 2
Secure the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining pressure.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!