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Instant Pot Chicken & Wild Rice Soup

This thick and creamy soup is slimmed down from the original version, plus it's easy to make and super delicious.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner, Soup
Cuisine: American
Keyword: Diabetic-Friendly, Gluten-Free, High Protein, Instant Pot, Kid-Friendly
Servings: 8 people
Calories: 250kcal
Author: Chef Nichole

Ingredients

  • 1 cup wild rice uncooked
  • 18 ounces boneless and skinless chicken breasts
  • 1 cup yellow onion diced small
  • 1/2 cup carrot peeled and diced small
  • 1/2 cup celery peeled and diced small
  • 6 cups chicken broth low-sodium
  • 1/2 teaspoon dried ground sage
  • 1/4 teaspoon ground dried thyme
  • 1/4 teaspoon ground dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups Greek yogurt fat-free, plain
  • 1/4 cup parsley fresh, chopped
  • 3 tablespoons cornstarch optional
  • 3 tablespoons cold water optional

Instructions

  • Rinse the wild rice and place in the Instant Pot with the chicken, onion, carrot, celery, broth, sage, thyme, rosemary, salt, and pepper. Set the pot to manual mode with high pressure and set the timer for 35 minutes. Allow the pressure to release naturally for 10 minutes before releasing the pressure manually and removing the lid.
  • Remove the chicken and shred using a fork. Return the chicken to Instant Pot along with the Greek yogurt. Stir until the soup is smooth. Ladle into serving bowls and top with parsley. Serve and enjoy!
  • If the soup needs thickening, combine the optional cornstarch and cold water. Stir until smooth and then gradually add to the soup until desired consistency is reached.

Nutrition

Serving: 1.5cups | Calories: 250kcal | Carbohydrates: 22g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 246mg | Fiber: 2g | Sugar: 4g |
SmartPoints (Freestyle): 6