Chop and slice the vegetables and grate the cheese (if using a block of cheese). You can buy a packet of shredded cheddar also to avoid grating it by hand.
Cut the chicken into bite-sized pieces.
Whisk together flour and one cup broth until smooth and lump-free.
Switch on the instant pot to saute and melt the butter. Add chicken and saute until lightly browned on both sides.
Add the flour and broth mixture prepared in step 3 of prep, onions, mushrooms, celery, wild rice blend, carrot, black pepper and sea salt. Stir everything for 1-2 minutes with a wooden spoon.
Add the rest of the chicken broth, deglaze the pot (scrape the browned bits off the bottom with a wooden spoon) and cancel saute.
Secure the lid, make sure the steam release handle is sealed and hit pressure cook (manual in some models). Set the timer to 5 minutes.
When the timer beeps, let the pressure release naturally (12-15 minutes) and open the pot. Press saute again, and add the heavy cream and cheddar. Cook the soup for 4-5 minutes until it acquires a smooth, creamy texture. Cancel saute and take out the soup in individual bowls. Sprinkle some freshly ground, coarse black pepper on top.
The wild rice blend is pre-steamed wild and brown rice. Because it is steamed already, 5 minutes of pressure cooking time is enough.
I have used the vegetables I like. You can add or subtract the veggies of your choice. Add green beans or cauliflower florets if you like those veggies.
For extra flavour, add a sprig or two of the herb of your choice like thyme or rosemary before pressure cooking. Remove the leaves after the soup is pressure cooked.
Since this soup has a lot of dairy in it, it does not freeze well. It will keep in the refrigerator for a couple of days, but do try to consume it quickly enough.
Keywords: chicken and wild rice soup, instant pot chicken soup, soup
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