Instant Pot: Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

We use an 8qt Instant Pot for this soup. You can half this if you're concerned about a smaller Instant Pot handling this amount.

1 yellow onion diced
1 1/2 cup carrots diced
1 1/2 cup sliced baby bella mushrooms
4 tablespoons butter
2 chicken breast diced into 1 inch cubes
4 cans chicken broth (14 oz)
2 box Uncle Ben’s quick cooking wild rice
2 cup milk
2 cup half-and-half
4 ounces cream cheese
4 tablespoons cornstarch

1. On the sauté feature, add butter and sauté the onions, carrots, and mushrooms until onions are translucent (~5min).

2. Add the cubed chicken and seasoning packet from the Uncle Ben's Wild Rice box. Stir to combine, then add the wild rice and chicken broth.

3. Select Manual on the Instant Pot and set the time for 5 minutes. After the cooking time ends, allow it to stay on and keep warm for 5 minutes. Then quick release the pressure. 

4. While pressure is releasing, mix the cornstarch with a little bit of water to dissolve. Set aside.

5. Remove the lid and put on sauté again. Add milk, half-and-half, and cream cheese. Stir to combine and then add cornstarch mixture to thicken.