Instant Pot Chicken and Rice Soup

  • Servings: 6
  • Difficulty: easy
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This recipe in experimentation in making a quick and creamy chicken and rice soup in an instant pot.



This recipe in experimentation in making a quick and creamy chicken and rice soup in an instant pot. This recipe has been adapted and modified from Betty Crocker:

Original Instant Pot Chicken and Wild Rice Soup


Ingredients


– 20 oz Chicken Thighs
– 2 cups Onion
– 8 oz Mushrooms
– ½ cup Celery
– ½ cup Rice
– 1 cup Heavy Cream
– 2 tbsp Corn Starch
– Salt and Pepper
– 1/4 tsp thyme

Directions

  1. Season chicken thighs with salt and pepper
  2. Set instapot to saute, melt butter or heat oil of choice, until hot. Cook chicken on each side for 5 – 6 minute per side. Leaving residual fond in instapot and transfer cooked chicken to cutting board.
  3. Using tongs, transfer chicken to a cutting board and chop.
  4. While instapot is still set to saute, add onions, mushrooms, season with salt and pepper and cook 4 – 5 minutes or until softened.
  5. Add carrots and celery, and continue cooking for 4 – 5 minutes until all vegetables are softened.
  6. Add chicken broth; heat to simmering, scraping the bottom of the bowl with a wooden spoon to remove browned bits. Stir in rice, thyme and chopped chicken. Select CANCEL to turn off suate function.
  7. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Set pressure valve to VENTING to quick-release pressure or let naturally release.
  8. Select SAUTE; adjust to normal. Stir in chopped chicken; heat to boiling. In 2-cup measuring cup, beat whipping cream and cornstarch together. Stir into mixture in instapot; cook 2 to 4 minutes, stirring frequently, until slightly thickened. Top with thyme leaves.


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