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Ingredients

1 tablespoon olive oil 1 pound skinless, boneless chicken breasts, cut into bite-size pieces 1 medium onion, chopped 6 cups chicken broth 6 ounces sliced button mushrooms ½ (8 ounce) package uncooked wild rice 2 ribs celery, sliced 2 large carrots, sliced 2 sprigs fresh thyme, stemmed 1 sprig fresh rosemary, stemmed and diced 1 teaspoon dried parsley ⅔ cup half-and-half 2 tablespoons cornstarch salt and ground black pepper to taste

Nutrition Info

202.6 calories carbohydrate: 20 g cholesterol: 44.3 mg fat: 6.3 g fiber: 3.1 g protein: 16.8 g saturatedFat: 2.1 g servingSize: - sodium: 957.4 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion, cook and stir for 5 minutes. Cancel Saute mode.
Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 35 minutes. Allow 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
Ladle into serving bowls. Season with salt and pepper to taste.

8 servings

Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.