INSTANT POT® CHICKEN AND WILD RICE CHOWDER

Instant Pot® Chicken and Wild Rice Chowder image

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.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Chowders

Time 45m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 32.1 g, Cholesterol 96.3 mg, Fat 24.6 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 11.3 g, Sodium 1039.8 mg, Sugar 3.9 g