Instant Pot Chicken and Wild Rice Soup
User Reviews
5.0
6 reviews
Excellent
Instant Pot Chicken and Wild Rice Soup
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This Instant Pot Chicken and Wild Rice Soup fits my craving for homemade goodness with herbs, chicken, and hearty grains. The aromatic rosemary and thyme make this dish extra special, and using the IP makes it easy!
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Ingredients
- 5 medium carrots chopped
- 5 talks celery chopped
- ½ onion chopped
- 2 tablespoons butter or olive oil
- 3 cloves garlic minced
- 1 cup wild rice uncooked
- 8 oz mushrooms fresh, sliced
- 4-6 cups vegetable or chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder* *Replace spices with 1 teaspoon of Poultry Seasoning, if desired.
- 2 smaller chicken breasts shredding after IP cooking*
ROUX (after cooking in IP)
- 6 tablespoons butter or replace with plant-based butter
- ½ cup flour use GF if desired
- 1 ½ cups whole milk may use less or plant based
- Garnish with fresh thyme or rosemary if desired
Instructions
- Instant Pot Instructions
- Preheat instant pot on Saute, high, melt butter once display reads “HOT” then saute carrots, celery and onions until soft and slightly translucent, adding the garlic and mushrooms the last 2-3 minutes. About 7-10 minutes (may also be done on the stovetop if preferred).
- Add uncooked wild rice, broth, kosher salt, thyme, rosemary, garlic and onion powder and chicken. Stir to combine. Place lid and seal steam valve. Cook on high pressure (manual, high pressure) for 45 minutes, do an immediate steam release.
- Meanwhile, make the roux. In a small saucepan, melt butter then whisk in flour, cooking for 1-2 minutes while constantly mixing, this will remove the flour taste. Whisk in the milk, a little at a time, until the sauce is smooth and thick. Mix in 1 teaspoon of kosher salt. Mix the finished roux creamy sauce with the soup in the instant pot, serve.
- Stovetop Instructions
- Add onions, carrots and celery to melted butter or hot oil, in a medium to large saucepan. Saute over medium heat until caramelized and softened. Add garlic and mushrooms in the last few minutes, about 7-10 minutes total.
- Add salt, and herbs to the veggies, stir around a few seconds to bloom the spices. Then stir in wild rice, chicken if using and broth, bring to a simmer, reduce heat, cover and cook 1-2 hours until rice is softened and split open slightly.
- Towards the end of the wild rice cooking time; in a small skillet or saucepan, melt butter over medium-heat and then whisk in flour, cooking until golden in color, about 1-2 minutes to remove the flour flavor. Whisking constantly, slowly pour in the milk and cook until thick and bubbly. Add roux to the wild rice soup mixture, add chicken if desired. Taste and adjust spices as desired.
- Crockpot Instructions
- Follow steps 1 and 2 above through blooming spices. Place chicken breasts (uncooked) into bottom of crockpot and season with salt and pepper.
- Pour veggies into crockpot over chicken, add wild rice, and 6 cups of chicken broth. Set crockpot on low and cook for 6-8 hours. Remove chicken and shred then return to slow cooker.
- Add mushrooms in last 30 minutes of cooking. Make roux in the meantime, stirring into wild rice soup along with mushrooms.
- If you want to add pre-cooked chicken, I suggest waiting and adding when you add the mushrooms, about 30-60 minutes before ready to eat.
Equipments used:
Notes
- Chicken may be added before or after pressure cooking.
- Instead of IP chicken, you can substitute a rotisserie bird or leftovers from another meal, use leftover turkey!
- For a thicker soup, decrease the amount of broth. If you love it extra thick, double the ingredients for the roux.
- Like it thinner soup; halve the amount of the roux, omit completely (vegan) or add additional chicken or vegetable broth.
- If you want a Vegetarian Rice Soup; replace the chicken with crumbled, sautéd tofu or white beans and use a vegetable-based broth, or omit the protein altogether. Substitute the milk and butter with a plant-based option for vegan.
- Gluten-Free Wild Rice Soup, substitute the flour with an all-purpose GF blend.
Nutrition Information
Show Details
Serving
1serving
Calories
397kcal
(20%)
Carbohydrates
40g
(13%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
1222mg
(51%)
Potassium
781mg
(22%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
9235IU
(185%)
Vitamin C
7mg
(8%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 397kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1222mg | 51% |
| Potassium | 781mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 9235IU | 185% |
| Vitamin C | 7mg | 8% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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