Pressure Cooker Creamy Chicken and Wild Rice Soup

Name: Pressure Cooker Creamy Chicken and Wild Rice Soup
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 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

Marrekus and Krysten Wilkes Website

Pressure Cooker Creamy Chicken and Wild Rice Soup

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Cool days call for warm soup! This recipe packs chicken and wild rice into a deliciously creamy bowl of soul-warming soup. Made in a pressure cooker, this easy soup is done quickly, making it perfect for weeknights. It’s also a kid-friendly dish, so make it for the whole family.

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Mealthy Tip

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.

Nutrition Facts

Per Serving: 315 calories; 16g fat; 22.3g carbohydrates; 22g protein; 76mg cholesterol; 294mg sodium.

Full nutrition

Amount Per Serving
Calories 315		Calories from Fat144
% Daily Value*
Total Fat 16g		25%
	Saturated Fat9g	45%
	Trans Fat0.2g
	Polyunsaturated Fat1.2g
	Monounsaturated Fat4.8g
Cholesterol 76mg		25%
Sodium 294mg		12%
Total Carbohydrate 22.3g		7%
	Dietary Fiber2g	9%
	Sugars8.0g
Protein 22g

Vitamin A102%		Vitamin C9%
Calcium12%		Iron7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Comfort Food 8 Quart Pressure Cooker Gluten-free Chicken One Pot Or Pan Rice Milk Wild Rice Pressure Cooker Soups And Stews Multipot

Reviews

4.5out of 5 Stars

(14 Reviews)

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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.

Barbara Thompson says:

Maybe I am wrong about this, but I couldn’t imagine raw, real wild rice cooking in only 5 minutes. I precooked the wild rice for 15 minutes in the pressure cooker. It was perfect. I never measure carrots and celery, so put in enough to look good. I had heavy cream so used it instead of the corn starch slurry. Great recipe, but I am pretty sure I will still precook the wild rice again.

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.

Holly Roe says:

The recipe was supper easy! I used a can of milnot to make it creamy - didn’t have half & half. I threw in 3 small frozen chicken breast. Cooked up nicely & shredded the chicken. I will make this again! Very filling!!

Jeff Stumpf says:

I’ve made this 5 times and everybody loves it. My father, who loved store bought rice soup has now requested this every time I cook for he and my mom. Chopping the veggies is the hardest part. It’s so good and tasty. I agree with another reviewer about just using regular ingredients and not using the low or non-fat products.

Mary Blackowiak says:

Love the recipe exactly as it is. Reminds me of the creamy wild rice soup I’d get in Minnesota!