Instant Pot Chicken and Wild Rice Chowder

When I was a little girl, my mamaw made a chicken casserole which was simple for the time, but comforting. I've converted it into a chowder, and for ease of preparation this uses rotisserie chicken breasts.


Recipes · Soups, Stews and Chili Recipes · Chowders


Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 45 mins
Additional Time: 5 mins
Servings: 6

Ingredients

Ingredients List

  • 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


Directions

  1. 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.

  2. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  4. 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.


Nutrition Facts (per serving)

Nutrition Facts
465 Calories
25g Fat
32g Carbs
28g Protein


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