Instant Pot Creamy Chicken and Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1 tsp black pepper
- 1 tsp italian seasoning
- 1 tsp dried parsley
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- zest of 1/2 lemon
- 1 tsp table salt
- 1/2 cup plain unsweetened almond milk
- 1 cup(s) uncooked celery diced
- 1 cup(s) uncooked carrot(s) diced
- 1 cup(s), chopped uncooked onion(s)
- 3/4 cup(s) long grain and wild rice mix uncooked (i used uncle bens rice only - do not use seasoning packet)
- 4 medium clove(s) garlic minced
- 1 pound(s) uncooked boneless skinless chicken breast fresh or frozen (i used frozen)
- 5 cup(s)â fat-free chicken broth
- 1/2 cup(s) half-and-half cream
- Carbohydrate 5.92961500169316 g
- Cholesterol 0 mg
- Fat 6.60714 g
- Fiber 0.928500015203157 g
- Protein 0.518600000074554 g
- Saturated Fat 0.945631 g
- Serving Size 1 1 recipe (64g)
- Sodium 2329.0875000002 mg
- Sugar 5.00111498649001 g
- Trans Fat 0.199576 g
- Calories 77 calories
Set the Instant Pot to Saute at normal temperature. Once hot, add the olive oil.Add the celery, carrots, and onion. Saute until translucent and starting to get soft (this took approximately 7 minutes).Add rice (no seasoning packet if one came with the rice) and garlic. Stir to mix everything up.Add broth, parsley, Italian seasoning, salt, and pepper. Stir together and scrape the bottom of the pot. Add chicken and push down to cover with liquid.Put on the lid and lock it in place making certain that the steam valve is set to sealed so steam will not escape. Set the Instant Pot to Manual, High Pressure for 10 minutes.Once done, let the pressure release naturally for 10 minutes before releasing the pressure manually.Remove the chicken and shred. Add the lemon juice and zest into the pot and stir well. Then add the chicken back into the pot.Add the almond milk and half and half into the pot. Taste and add salt or pepper if needed.Stir and serve warm. Enjoy!
