Instant Pot Chicken Wild Rice Soup
Instant Pot Chicken Wild Rice Soup combines tender chicken breast, earthy wild rice, and a variety of vegetables including celery, onion, carrot, and cremini mushrooms in a well-seasoned chicken broth. The soup is enriched with a creamy texture from cashew milk thickened with tapioca starch, offering a comforting and hearty flavor. This recipe takes advantage of pressure cooking to tenderize the ingredients efficiently and meld flavors deeply. A good option to enjoy with crackers or homemade croutons for added texture and easy weekday meals.
Ingredients
- 2 tablespoons neutral cooking oil avocado or olive, generic cooking oil
- 3 celery finely chopped, stalks
- 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 breast
- 4 carrot peeled and cut into bite-sized pieces
- 1 pound cremini mushrooms sliced, aka baby bella
- 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.
- Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.
- Mix in wild rice along with the dried herbs, paprika, salt, and pepper.
- Submerge chicken breasts in the liquid.
- Layer carrots and then mushrooms in the pot.
- 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.
- Serve chicken wild rice soup with crackers or homemade croutons.
Notes
- Both dairy and dairy-free milks can be used to achieve the creamy texture.
- This soup is suitable for meal prepping; make it a day ahead and refrigerate for ready-to-eat meals.
- Store leftovers in the refrigerator for up to 3-5 days to maintain freshness.
- For longer storage, freeze cooled soup in containers for up to 3-4 months.
- Reheat gently on the stove to preserve texture; microwaving is a quicker alternative.
Nutrition Information
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 509
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 53g | 106% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 131mg | 44% |
| Sodium | 2701mg | 113% |
| Potassium | 1795mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 8603IU | 172% |
| Vitamin C | 29mg | 32% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.