Red Meat Allergy Friendly Instant Pot Wild Rice Soup
Total time1 hr 25 min
Prep time15 min
Cook time55 min
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Learn more →Ingredients
6 servings
- 1 lb boneless, skinless chicken breasts
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- 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
- 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.
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