Instant Pot Chicken Wild Rice Soup

Prep 10 min · Cook 35 min · Serves 8 · Original recipe

🧾 Ingredients

Produce

• 1 cup yellow onion, diced small
• 1/2 cup carrot, peeled and diced small
• 1/2 cup celery, peeled and diced small
• 1/4 cup fresh parsley, chopped

Proteins

• 3 (6 ounce) boneless and skinless #chicken breasts

Dairy

• 2 cups plain fat free #greek-yogurt

Pantry & Dry Goods

• 1 cup uncooked #wild-rice
• 6 cups low sodium chicken broth
• 3 tablespoons corn starch (optional)
• 3 tablespoons cold water (optional)

Spices & Seasonings

• 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

🔪 Instructions

1. Rinse the wild rice and place in the Instant Pot with the chicken, onion, carrot, celery, broth, sage, thyme, rosemary, salt, and pepper.
2. 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.
3. Remove the chicken and shred using a fork. Return the chicken to the Instant Pot along with the Greek yogurt. Stir until the soup is smooth.
4. If the soup needs thickening, combine the optional cornstarch and cold water, stir until smooth, and gradually add to the soup until desired consistency is reached.
5. Ladle into serving bowls and top with parsley.

🍽️ Nutrition

• 250 calories per serving (1 1/2 cup)
• Total Fat: 7g | Protein: 26g | Carbs: 22g | Fiber: 2g | Sodium: 246mg