Instant Pot Chicken Wild Rice Soup
no cook-prep, gluten-free, instant pot meal, crockpot meal, easy freezer meal, vegetarian
Servings: 6
Calories: 317kcal
Ingredients
- 1/2 cup yellow onion diced
- 1 cup shredded carrots
- 1 tsp minced garlic
- 1 cup uncooked wild rice
- 1 can chickpeas drained
- 4 cups vegetable or chicken broth
- 1 tsp salt
- 1 tsp poultry seasoning
- 1/4 tsp 1 mL celery salt
- pinch of red pepper flakes
- 1 lb chicken breasts optional
On serving day:
- 1/4 cup butter
- 1/4 cup cornstarch
- 2-1/2 cups whole milk
Instructions
- Add all ingredients to a gallon sized freezer bag or container for instant pot.
MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.
MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.
COOK IN INSTANT POT
- From frozen, add contents into an instant pot. Add 1/4 cup water. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
- From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCK POT
- From frozen, transfer to slow cooker. Cook on high for 4-5 hours.
- From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.
TO SERVE:
- After cooking in Instant Pot or Crock Pot, shred chicken if using. In a small saucepan melt butter over medium heat. Add cornstarch and whisk for 30 seconds until smooth. Add in whole milk and whisk, stirring constantly until thickened. Add to soup and stir gently until all blended together and creamy. Serve.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 31g | Protein: 22g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1249mg | Potassium: 660mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3890IU | Vitamin C: 14.3mg | Calcium: 80mg | Iron: 1.3mg