Instant Pot chicken wild rice soup is a hearty, richly flavored meal that’s made extra easy with the instant pot. You’ll have dinner on the table in just one easy hour.
A few weeks ago I finally broke down and jumped on the instant pot band wagon. I kept seeing instant pot recipes all over the internet and I wanted to see for myself if it’s as easy to use as it sounds.
And I have to say, it definitely makes getting dinner on the table easier. Once everything is prepped and in the pot, it’s totally hands off.
You just sit back, relax and before you know it, dinner is ready.
After trying out a number of different recipes, this chicken wild rice soup is my first original creation and I have to say, it takes soup making to a whole new easy level.
The prep work consists of chopping a few veggies and then everything goes into the pot. I didn’t even sauté the veggies before hand.
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.
This recipe makes a large pot of soup, which makes it perfect for entertaining. Pair it up with a salad and some crusty bread and you have a delicious casual meal that your friends or family will love.
And if your lucky, there will be leftovers for your lunch the next day.
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (8 oz) can water chestnuts, drained
- 1 cup uncooked wild rice
- 1/2 cup uncooked brown rice
- 1 tbsp fresh thyme, minced
- 2 tbsp fresh sage, minced
- 2 bay leaves
- 2 tsp salt
- 1 tsp pepper
- 2 quarts chicken stock
- 3 (8 oz) boneless chicken breasts
- 2 cups whole milk
- 1/3 cup flour
- 1/4 cup parsley, finely chopped
- sliced almonds for garnish, optional
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.
Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 809mgCarbohydrates: 24gFiber: 3gSugar: 7gProtein: 21g