With the cold weather, getting well colder, I figured I would share one of my favorite recipes I created to keep you warm. It's soup season after all. This is one of my family's most requested recipes and it ensures leftovers which are even better the second day.
(P.S. if you don't have an Instant Pot, please do yourself a favor and get one. They are such a great kitchen tool!)
Instant Pot Chicken Wild Rice Soup Recipe
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
Servings: 6
Ingredients:
1/2 Cup (1 Stick) Unsalted Butter
1 Large Sweet Onion, Diced
3 Medium Carrots, Peeled & Diced
4 Celery Ribs, Diced
1 Tablespoon (3 Cloves) Garlic, Minced
1/4 Cup Sherry Cooking Wine
1 Tablespoon Seasoned Salt
1 Teaspoon Black Pepper
2 Teaspoons Dried Thyme
1 1/2 Teaspoons Poultry Seasoning
6 Cups Chicken Broth (I Recommend Using Roasted Chicken Better Than Boullion)
1 1/2 Cups Wild Rice
1 Rotisserie Chicken (Pulled and Shredded)
2 Cups Heavy Whipping Cream
1/2 Cup All-Purpose Flour
1 Tablespoon Tony Chachere's Creole Seasoning
5.2 Ounces Boursin Garlic and Herb
1/4 Teaspoon Zatarain's Crab and Shrimp Boil Concentrate (Optional, adds just the tiniest amount of warmth)
Instructions
Add the butter to the instant pot and select Sauté, on a high setting.
Add the diced onion, carrots, and celery and sauté for 7 minutes. Add the garlic, sherry cooking wine, and simmer ensuring to deglaze any pan drippings.
Add the seasonings, chicken broth, wild rice, and shredded rotisserie chicken. Stir to ensure combined.
Select Cancel, then Pressure Cook/Manual at high pressure for 35 minutes. Once done, quick release.
In a large measuring cup, whisk the flour and heavy whipping cream until thick. Stir into the Instant Pot. Add the creole seasoning, Boursin, and Zatarain's (If using).
Stir well until all combined and thickened.
Enjoy!
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