Pressure Cooker Creamy Rotisserie Chicken and Wild Rice Soup
A comforting bowl of creamy chicken and wild rice soup is made even easier when you use a pressure cooker (such as an Instant Pot) and rotisserie chicken! Try this recipe Pressure Cooker Creamy Rotisserie Chicken and Wild Rice Soup with your leftover rotisserie chicken!
Servings 6
Calories 286kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup corn kernels fresh or frozen
- 1 cup peas
- 1 1/2 teaspoons herbes de Provence
- 1/2 cup wild rice
- 1/2 cup long grain rice
- 5 cups chicken stock
- 2 tablespoons cornstarch
- 1/2 cup cold water
- 3 cups shredded chicken, cooked (leftover rotisserie or poached chicken is great here)
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Heat the Instant Pot or pressure cooker on the saute function. Add the olive oil, onion, garlic, celery, carrots, corn, and peas. Season lightly with a touch of salt and pepper, and cook for about 3 minutes, or until the onions are translucent.
- Add the herbes de Provence, wild and long grain rice, and stir until the grains of rice are well coated. Stir in the chicken stock.
- In a small bowl, stir together the cornstarch and cold water until smooth, with no lumps. Add to the soup.
- Lock in the Instant Pot/pressure cooker lid. Pressure cook on high for about 30 minutes.
- Depressurize the Instant Pot/pressure cooker. Season the soup with salt and pepper and add the shredded chicken. When the chicken is warmed through, serve immediately.
Nutrition
Calories: 286kcal | Carbohydrates: 44g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 342mg | Potassium: 582mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3845IU | Vitamin C: 14.8mg | Calcium: 44mg | Iron: 1.8mg
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