Instant Pot® Chicken and Wild Rice Chowder recipe
All Recipes Soups, Stews and Chili Recipes Chowders
Ingredients
- 3 tablespoons butter ½ cup sliced mushrooms 1 shallot, finely chopped 1 clove garlic, minced 1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet 1 ¾ cups water 3 cups cubed, cooked chicken 1 (10.5 ounce) can condensed cream of chicken soup 1 cup fat-free half-and-half 1 cup low-sodium chicken broth 2 tablespoons chopped pimento peppers 1 cup freshly grated Cheddar cheese
Nutrition Info
- 464.8 caloriescarbohydrate: 32.1 gcholesterol: 96.3 mgfat: 24.6 gfiber: 0.7 gprotein: 28 gsaturatedFat: 11.3 gservingSize: -sodium: 1039.8 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Chicken and Wild Rice Chowder
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 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.
Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.