Instant Pot Creamy Chicken and Wild Rice Soup

Instant Pot Creamy Chicken and Wild Rice Soup is delicious!  Panara Bread serves Cream of Chicken & Wild Rice Soup and I love it!  Unfortunately, it’s not very Weight Watcher’s friendly so I set out to make my own and lighten it up.  While searching around, I found Kristen Marr’s recipe for Creamed Chicken and Rice Soup and it looked amazing.  I’ve made quite a lot of changes below but used her recipe as a guideline and to cook it properly in the instant pot.

Instant Pot Creamy Chicken and Wild Rice Soup

6 Servings | 1 1/3 cup
4 Weight Watchers Freestyle Points

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 cup(s) uncooked celery, diced
• 1 cup(s) uncooked carrot(s), diced
• 1 cup(s), chopped uncooked onion(s)
• 3⁄4 cup(s) long grain and wild rice mix, uncooked (I used Uncle Bens rice only – do not use seasoning packet)
• 4 medium clove(s) garlic, minced
• 1 tsp dried parsley
• 1 tsp Italian seasoning
• 1 tsp table salt
• 1 tsp black pepper
• 1 pound(s) uncooked boneless skinless chicken breast(s), fresh or frozen (I used frozen)
• 5 cup(s) fat-free chicken broth
• 2 Tbsp fresh lemon juice
• Zest of 1/2 lemon
• 1⁄2 cup plain unsweetened almond milk
• 1⁄2 cup(s) half-and-half cream

Equipment:

• Instant Pot

Directions:

Set the Instant Pot to Saute at normal temperature.  Once hot, add the olive oil.

Add the celery, carrots, and onion.  Saute until translucent and starting to get soft (this took approximately 7 minutes).

Add rice (no seasoning packet if one came with the rice) and garlic. Stir to mix everything up.

Add broth, parsley, Italian seasoning, salt, and pepper.  Stir together and scrape the bottom of the pot.  Add chicken and push down to cover with liquid.

Put on the lid and lock it in place making certain that the steam valve is set to sealed so steam will not escape.  Set the Instant Pot to Manual, High Pressure for 10 minutes.

Once done, let the pressure release naturally for 10 minutes before releasing the pressure manually.

Remove the chicken and shred.  Add the lemon juice and zest into the pot and stir well.  Then add the chicken back into the pot.

Add the almond milk and half and half into the pot.  Taste and add salt or pepper if needed.

Stir and serve warm.  Enjoy!

Instant Pot Creamy Chicken and Wild Rice Soup

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Instant Pot Creamy Chicken and Wild Rice Soup is delicious!  Panara Bread serves Cream of Chicken & Wild Rice Soup and I love it!  Unfortunately, it's not very Weight Watcher's friendly so I set out to make my own and lighten it up.  While searching around, I found Kristen Marr's recipe for Creamed Chicken and Rice Soup and it looked amazing.  I've made quite a lot of changes below but used her recipe as a guideline and to cook it properly in the instant pot. Instant Pot Creamy Chicken and Wild Rice Soup 6 Servings | 1⅓ cup 4 Weight Watchers Freestyle Points

Author: Donna Anthony

Serves: 6

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 cup(s) uncooked celery, diced
• 1 cup(s) uncooked carrot(s), diced
• 1 cup(s), chopped uncooked onion(s)
• 3⁄4 cup(s) long grain and wild rice mix, uncooked (I used Uncle Bens rice only - do not use seasoning packet)
• 4 medium clove(s) garlic, minced
• 1 tsp dried parsley
• 1 tsp Italian seasoning
• 1 tsp table salt
• 1 tsp black pepper
• 1 pound(s) uncooked boneless skinless chicken breast(s), fresh or frozen (I used frozen)
• 5 cup(s) fat-free chicken broth
• 2 Tbsp fresh lemon juice
• Zest of ½ lemon
• 1⁄2 cup plain unsweetened almond milk
• 1⁄2 cup(s) half-and-half cream

Directions

1. Set the Instant Pot to Saute at normal temperature.  Once hot, add the olive oil.
2. Add the celery, carrots, and onion.  Saute until translucent and starting to get soft (this took approximately 7 minutes).
3. Add rice (no seasoning packet if one came with the rice) and garlic. Stir to mix everything up.
4. Add broth, parsley, Italian seasoning, salt, and pepper.  Stir together and scrape the bottom of the pot.  Add chicken and push down to cover with liquid.
5. Put on the lid and lock it in place making certain that the steam valve is set to sealed so steam will not escape.  Set the Instant Pot to Manual, High Pressure for 10 minutes.
6. Once done, let the pressure release naturally for 10 minutes before releasing the pressure manually.
7. Remove the chicken and shred.  Add the lemon juice and zest into the pot and stir well.  Then add the chicken back into the pot.
8. Add the almond milk and half and half into the pot.  Taste and add salt or pepper if needed.
9. Stir and serve warm.  Enjoy!

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