I saw the hype going around right before Christmas about the Instant Pot. I hadn’t ever heard of one before, but suddenly it seemed like everyone was getting one. I researched them online and they seemed awesome. Anything that makes meal time faster and easier is a great buy to me. I still wasn’t sure if I wanted one but I mentioned it to my husband and he decided to surprise me for Christmas and get one. Unfortunately, it was delivered in a box that said Instant Pot on all four sides, and I was the one who was there when it arrived. The surprise was ruined, but on the upside I got to use it before Christmas. 🙂
If you don’t know what an Instant Pot is, the simple answer is an electric pressure cooker. But it has so many different functions that I haven’t even used yet. I took a cooking class in college where we used a pressure cooker on the stove. I thought it was great that it cooked things faster, but it scared me. Even when I got the Instant Pot I was scared to use it at first! I imagined it exploding. It probably would be sitting in the box still, but my husband was the first to get it out and make some steel cut oats in it (3 minute steel cut oats I might add). After that test run I started using it a lot. One day we used it for breakfast and lunch and my husband said we needed to use it for dinner too to keep the streak going. I have loved cooking sorts of meals in it.
One day over Christmas break I decided I wanted to some soup for lunch. This recipe came together and my husband, who does not love soup as much as I do, said it was the best soup I had made for him. He had previously been on a soup strike because he said we had had way too much soup this winter, but he gobbled this up. Even my kids loved it. I hope you enjoy it too. If you don’t have an Instant Pot the recipe can be adjusted for the stove, it will just take a little longer. Add and cook the chicken fully after the first step of sautéing the onions, mushrooms and carrots. Then add the rice, seasonings and broth and allow the rice to cook. Finish it off with the milk and cream cheese at the end just like in the recipe below.
Creamy Chicken and Wild Rice Soup
1/2 yellow onion diced
3/4 cup carrots diced
3/4 cup sliced baby bella mushrooms (about 3-4 mushrooms)
2 tablespoons butter
1 chicken breast (about 1/2 pound) diced into 1 inch cubes
2 cans chicken broth (14 oz)
1 box Uncle Ben’s quick cooking wild rice
1 cup milk
1 cup half-and-half
2 ounces cream cheese
2 tablespoons corn starch
In your Instant Pot, select the Sauté feature and add the butter, onions, carrots, and mushrooms. Sauté for about 5 minutes until onions are translucent and soft. Add the cubed chicken and seasoning packet from the Uncle Ben’s wild rice box, and stir to combine. Add the wild rice, and the 2 cans of chicken broth. Select Manual on the Instant Pot and set the time for 5 minutes. After the cooking time ends, allow it to stay on keep warm for 5 minutes and then quick release the pressure. Remove the lid, change the setting to the Sauté function again, and add the milk, half-and-half, and cream cheese. In a small bowl mix the corn starch with a little bit of water to dissolve then add to the soup to thicken.