Instant Pot Chicken Wild Rice Soup
Instant Pot Chicken Wild Rice Soup is hearty, tasty, and the perfect Fall or Winter recipe. It is quick and easy to cook up chicken, onions, celery, carrots, mushrooms, herbs, and wild rice in your pressure cooker.
Servings: 5 servings
Ingredients
- 2 tablespoons oil avocado or olive
- 3 stalks celery finely chopped
- 1 sweet onion finely chopped
- 4 cloves garlic crushed
- 6 cups chicken broth regular sodium
- 1 cup wild rice
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ¼ teaspoon oregano dried
- ½ teaspoon paprika
- 1 ½ - 2 teaspoons salt to taste
- ½ teaspoon black pepper
- 1 - 1 ¼ pounds chicken breasts
- 4 carrots peeled and cut into bite-sized pieces
- 1 pound baby bella (cremini) mushrooms, sliced
- 1 cup cashew milk warmed
- 3 tablespoons tapioca starch or cornstarch
Instructions
- Set a 6-quart Instant Pot to the sauté function and add oil, onions, and celery. Sauté for 3-4 minutes. Add crushed garlic and continue sautéing for an additional minute.2 tablespoons oil, 3 stalks celery, 1 sweet onion, 4 cloves garlic
- Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.6 cups chicken broth
- Mix in wild rice along with the dried herbs, paprika, salt, and pepper.1 cup wild rice, ½ teaspoon thyme, ½ teaspoon rosemary, ¼ teaspoon oregano, ½ teaspoon paprika, 1 ½ - 2 teaspoons salt, ½ teaspoon black pepper
- Submerge chicken breasts in the liquid.1 - 1 ¼ pounds chicken breasts
- Layer carrots and then mushrooms in the pot.4 carrots, 1 pound baby bella (cremini) mushrooms,
- Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
- While soup is cooking, whisk together the warmed milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.1 cup cashew milk, 3 tablespoons tapioca starch
- Serve chicken wild rice soup with crackers or homemade croutons.
Notes
- Milk: Dairy free or regular milk work.
- Prep-Ahead: Soup is one of the best recipes to meal-prep Simply make this wild rice mushroom soup the day before and refrigerate it until you're ready to enjoy.
- Storage: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
- Freezing: Be sure to let the soup cool completely and refrigerate it for at least 8 hours. Then store the soup in freezer-safe plastic containers for up to 3-4 months.
- Reheating: Soup is the absolute BEST when reheated in a pot on the stove. However, if you’re in a hurry simply pop it in the microwave for a few minutes and it will be ready to enjoy!
Nutrition
Calories: 509kcal | Carbohydrates: 46g | Protein: 53g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 131mg | Sodium: 2701mg | Potassium: 1795mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8603IU | Vitamin C: 29mg | Calcium: 98mg | Iron: 3mg
