Chicken & Wild Rice Soup

This soup gets its richness from a combination of whipping cream and cream cheese. The sherry cuts through the richness and adds a depth of flavor but isn’t a necessity.

PREP TIME: 30 minutes

FUNCTION: Pressure/Manual (High); Sauté (Normal)

CLOSED POT TIME: 1 hour 35 minutes

TOTAL TIME: 2 hours 5 minutes

RELEASE: Natural

SERVES: 6

• 2 pounds bone-in chicken breast halves, skinned
• ¾ cup dried wild rice, rinsed and drained
• 5 cups reduced-sodium chicken broth
• 2 medium carrots, thinly sliced
• 1 cup sliced fresh button mushrooms
• 1 stalk celery, thinly sliced
• ½ cup chopped onion
• ¼ cup dry long grain white rice
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ¾ cup whipping cream or half-and-half
• 4 ounces cream cheese, softened and cut into cubes
• ¼ cup dry sherry (optional)
• ⅓ cup chopped fresh flat-leaf parsley

PREP

Place chicken and wild rice in the Instant Pot®. Pour broth over all. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Transfer chicken to a cutting board; set aside. Add carrots, mushrooms, celery, onion, white rice, garlic, and thyme to rice mixture in pot.

Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Meanwhile, remove chicken from bones; discard bones. Cut chicken into bite-size pieces. Add chicken, whipping cream, cream cheese, and sherry (if using) to the pot. Select sauté and adjust to normal. Cook and stir for 1 to 2 minutes or until heated through and cream cheese is completely melted and smooth. Press cancel.

SERVE

Ladle soup into bowls. Sprinkle with parsley.