Creamy Chicken and Wild Rice Soup made easy in the Instant Pot!
Place 1 cup of wild rice blend in the Instant Pot and add two cups cold water.
Make sure the rubber seal is properly inserted in the lid of the Instant Pot. Turn the valve on the lid to SEAL position and close the Instant Pot. Place the setting to MANUAL or HIGH PRESSURE and set the timer to 30 minutes.
While the rice is cooking, prepare the vegetables and the rest of the ingredients. Wash and chop the carrots, celery, onions, mushrooms, parsley, garlic and set aside. Chop the chicken, set aside. Measure out the chicken broth, water, cream or half and half and set aside.
When the rice is cooked, allow Instant Pot to natural pressure release for 5 minutes, then carefully release any remaining pressure. Remove lid after pressure is released. Remove rice to a bowl and set aside.
Rinse the insert of the Instant Pot and wipe out. Turn the setting to SAUTE and place 1 tablespoon olive oil and one tablespoon of butter into the Instant Pot. If the chicken has not already been cooked, add chopped raw chicken to the Instant Pot at this time. Stir and cook for a couple of minutes .
Add the carrots, celery, onions and garlic to the Instant Pot and saute for 5 minutes. Season generously with salt and pepper. Add the mushrooms and parsley and sauté an additional 5 minutes, stirring occasionally. At this point, I often add 2 tablespoons of Worcestershire sauce. Optional but recommended!
Add the chicken broth, water, cooked chicken, and cooked rice to the pot. Cook until heated through. Add cream or half and half and additional salt and pepper if needed. Leave on SAUTE setting until soup is hot. Once soup is hot, turn to the KEEP WARM setting until ready to serve. Add remaining parsley just before serving.