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Instant Pot Chicken Wild Rice Soup Recipe

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4.3 from 9 reviews

Enjoy a hearty and nourishing Instant Pot Chicken Wild Rice Soup, perfect for busy weeknights or meal prep. This comforting soup combines tender chicken breasts, nutrient-rich wild rice, fresh vegetables, and herbs, all cooked quickly and easily in a pressure cooker for a delicious, wholesome meal.

  • Total Time: 48 minutes
  • Yield: 8 servings

Ingredients

Soup Base

  • 1 tbsp olive oil
  • 1/2 large white onion, diced
  • 2 cloves garlic, minced
  • 3 large carrots, sliced
  • 1 cup celery, thinly chopped
  • 1 cup mushrooms, sliced

Main Ingredients

  • 4 cups chicken broth
  • 1 cup wild rice mix
  • 1 1/2 lb boneless skinless chicken breasts, cubed

Seasoning & Finish

  • 1/4 cup heavy cream
  • 1 tsp thyme, fresh or dried
  • 1 pinch sea salt and black pepper, to taste
  • 2 cups fresh kale, chopped

Instructions

  1. Sauté Aromatics: Turn your Instant Pot on to the sauté mode and add the olive oil. Once the oil is hot, add the diced onion and minced garlic. Sauté these until they become fragrant and the onions turn translucent, about 2-3 minutes.
  2. Add Vegetables: Begin by adding the sliced carrots to the pot and let them sauté while you chop the celery. Next, add the celery, give it a stir, and continue to sauté while you slice the mushrooms. Finally, add the mushrooms along with the thyme and season with salt and black pepper. Stir everything together and let it sauté for another 3-5 minutes.
  3. Add Broth, Rice, and Chicken: Pour in the chicken broth, add the wild rice mix and the cubed chicken breasts. Stir gently to combine all ingredients evenly.
  4. Pressure Cook: Turn off the sauté mode and seal the Instant Pot lid. Set it to cook on high pressure for 25 minutes.
  5. Release Pressure and Finish: Once cooking is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully release any remaining pressure. Open the lid, pour in the heavy cream and add the chopped kale. Stir to combine thoroughly. Optionally, cover the pot for a few minutes to let the kale soften slightly.

Notes

  • You can use fresh or dried thyme depending on what you have available.
  • Kale can be substituted with spinach or Swiss chard if preferred.
  • For a dairy-free version, substitute heavy cream with coconut cream or omit entirely.
  • Ensure the wild rice mix is rinsed if it contains any contaminants or dust.
  • Adjust seasoning with salt and pepper at the end to taste.
  • Leftovers keep well in the fridge for up to 3 days and freeze well for up to 2 months.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://avascooking.com/instant-pot-chicken-wild-rice-soup-recipe/