Instant Pot Chicken Wild Rice Soup
Instant Pot Chicken Wild Rice Soup made with tender chicken, wild rice, mushrooms, and vegetables in a pressure cooker in less than an hour.
Servings: 8 servings
Calories: 296kcal
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 large onion finely chopped
- 2 large garlic cloves minced
- 2 large carrots coarsely chopped
- 3 large celery stalks diced
- 2 large potatoes diced
- 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
- 1 1/2 cups wild rice uncooked
- 9 cups water or chicken broth
- 1/2 tsp thyme dried
- 1 tbsp mustard
- 2 tsp garlic powder
- 2 tsp salt
- Ground black pepper to taste
- 2 cups whole milk
- Small bunch parsley finely chopped
Instructions
- In 6 or 8 quart Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper.
- Cover, set pressure valve to Sealing and press Pressure Cook on High Pressure or Manual for 25 minutes. I realize video says 30 minutes but 25 minutes is better.
- After wait for 10 minutes to avoid food splatters. Then release pressure by turning valve to Venting.
- Remove chicken onto plate and shred with 2 forks.
- To Instant Pot, add milk and using an immersion blender give a few pulses until soup is desired thickness. Don’t forget to stir.
- Add shredded chicken, parsley, stir and serve hot.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
- Make Ahead: In a large airtight container or a bowl with lid, add all ingredients (except chicken, water, milk and parsley) and refrigerate for up to 12 hours. Add meat and cook as per recipe's instructions. OR store chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
- Freezer Meal: In a large Ziploc bag, add all ingredients (except water, milk and parsley), release out as much air as possible, seal and freeze for up to 3 months. Cook from frozen for 25 minutes with Quick Release. After follow last step in the recipe.
- Any chicken works: Use any raw chicken pieces or leftover cooked chicken. Just remember that cooked chicken needs barely any cooking, and you will need to use chicken stock in place of water, since it won’t be cooking in water creating a broth.
- Dairy free: I’m sure you can use any unsweetened plant-based milk, soup will just be less rich but still creamy.
- For 3 quart Instant Pot: Cut recipe ingredients in half but keep same cooking time.
Nutrition
Serving: 2cups | Calories: 296kcal | Carbohydrates: 40g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 686mg | Fiber: 4g | Sugar: 6g