Instant Pot Chicken and Rice Soup

In need of a comforting soup that will soothe your soul? This Instant Pot chicken and rice soup is perfect for just that! It preps about 8 cups of soup, perfect for your lunch (or dinner) meal prep for the week. Pair it with a large side salad and some crusty bread, and you have yourself a delicious set of meals to enjoy all week long.

Makes 8 servings

Ingredients

2 garlic cloves, minced
1 yellow onion, diced
3 carrots, diced
2 celery stalks, diced
1 lb. chicken breast
5 cups chicken broth
1 cup wild rice
1/2 tsp dried thyme
2 bay leaves
1/2 tsp salt
1/4 tsp pepper
1/4 cup unbleached all-purpose flour
1 cup milk
5 Tbsp butter

How to Make It

1. Turn the Sauté feature on the Instant Pot. Once hot, melt 1 tablespoon of butter in the pot. Add the diced onion, minced garlic, carrots, and celery. Cook for three minutes.
2. Add in the chicken breast, chicken broth, wild rice, dried thyme, and the bay leaves. Sprinkle in the salt and pepper, then seal the lid of the Instant Pot.
3. Switch to high pressure (Manual/Pressure Cook) for 20 minutes.
4. When the Instant Pot timer goes off, let it depressurize by itself for 10 minutes. Once finished, release the rest of the pressure from the valve.
5. While the soup is cooking, make a roux on the stove. Melt the other 4 tablespoons of butter in a saucepan.
6. Once melted, sprinkle in the flour and whisk continuously for one minute.
7. When the flour is browned, pour in the milk slowly. Whisk continuously until a thick sauce (a roux) has formed.
8. Remove the bay leaves with tongs from the Instant Pot.
9. Remove the chicken to a cutting board and shred with two forks.
10. Switch it back to the Sauté feature. Pour in the roux into the Instant Pot, then the shredded chicken. Stir until the roux has broken up and a thick soup has formed.

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