Pressure Cooker Creamy Chicken and Wild Rice Soup
- 2 tablespoons unsalted butter
- 1 cup chopped red onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 6 ounces long-grain wild rice
- 1 tablespoon chopped fresh parsley
- salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 ounces reduced-fat cream cheese, cut into cubes
- 1 cup reduced-fat milk
- 1 cup half-and-half
- Melt butter in pressure cooker set to Sauté on Normal.
- Cook and stir onion, carrot, and celery until tender, 3 to 5 minutes.
- Pour chicken broth into the pot; add chicken, rice, and parsley. Season mixture with salt and pepper; stir.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
- Press Cancel. Allow pressure to release naturally.
- Select Sauté on the pressure cooker.
- Whisk cornstarch and cold water together in a small bowl until smooth; stir into the soup.
- Stir cream cheese into the soup to melt completely; add milk and half-and-half. Bring soup to a simmer and cook until thick and creamy, 3 to 4 minutes.
Wild rice is revered for its protein and fiber content compared to other varieties, as well as for the slightly nutty flavor it imparts. Despite the name "rice," wild rice is not directly related to the more-commonly used Asian rice varieties.
What others are saying
Jazzy Brewer says:
Not a huge fan of the dairy flavor. The consistency was good but I’m thinking maybe next time I will leave out the cream cheese. I did shredded chicken instead of the chunks.
Garcia B says:
Used a wild rice blend that had lentils in it too. This was really good, the chicken was tender and I love the milk and the half and half instead of heavy cream.
Blakely James says:
I tried it before adding the cornstarch, cream cheese, and dairy, and loved the way it tasted so I left all of that out and ate it as is. I thought it was really delicious, especially the carrots and onions.
Erin Hudson says:
I substituted the cream cheese with sour cream and loved it. The sour flavor paired nicely with the veggies and chicken. This is my favorite soup when the weather is cool like today. It also keeps wells so it makes a great lunch with leftovers.
Rebecca Gordon says:
This is a favorite of ours! I've also substituted wide egg noodles for the rice and my husband really likes it. I cook the noodles on the stove and just add them in at the end.
Raymond Green says:
Nice recipe, but stop with the bullshit reduced fat this or reduced fat that. Reduced fat products are dangerous. Just use full fat and enjoy it. Fat is not the enemy, stupid people are.
Michelle Andrus says:
I used chicken thighs instead of breast, added some spice, and it came out delicious.
John Gribbin says:
Liked everything except the chicken seemed dry maybe that’s just the way chicken breast is maybe shred next time really like this app
Kendal Miller says:
Next time I will add more vegetables and cornstarch, vegetables seemed sparse and the soup was a little bit runny. I was hoping it would be thick like the Panera version. Flavor is good. I didn’t do anything low fat or low sodium.
Michael Haltom says:
My wife and I threw this together tonight and we both loved it. We didn’t have wild rice or half and half so we substituted long grain white rice and heavy whipping cream and also forgot about the low sodium - low fat suggestions. We will definitely make this again. I may add more carrots, they seemed very sparse.