Chicken wild rice soup has always been a favorite of mine, although it usually takes a fair amount of hands on time to prepare. But, that’s not the case with the instant pot.
After some easy prep work, 45 minutes of cooking and 15 minutes of pressure release, all you need to do is whisk together some flour and milk to make the soup deliciously creamy and thick.
Add vegetables, rices, spices and chicken stock to instant pot, stirring to combine. Place chicken breasts on top. Use the manual setting and set for 45 minutes.
Allow pressure to slow release for 15 minutes, then carefully quick release the rest of the pressure. Remove chicken breasts to a bowl and shred. Return shredded chicken to the soup.
Whisk together milk and flour until smooth. Turn the sauté function on. Stir milk mixture into soup and cook until thickened. Stir in parsley before serving. Top with sliced almonds, if desired.