Instant Pot Chicken Wild Rice Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
629 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Wild Rice Soup
Description
In this recipe, butter sautés onions, carrots, celery, mushrooms, and garlic in the Instant Pot before adding broth, wild rice, seasoned chicken breasts, salt, and pepper. Pressure cooking for 45 minutes cooks the rice and chicken thoroughly and quickly. The chicken is then removed, shredded, and returned to the pot.
The soup is thickened by stirring a mixture of flour and chicken broth into the cooked soup with half and half added, giving it a creamy texture without heaviness. The vegetables remain tender but not mushy because of the pressure cooking balance.
This soup works as a filling main course especially in cooler weather. The mild flavors complement crusty bread or a fresh salad. It's a convenient one-pot meal with balanced protein and grains.
Notes suggest careful handling of the pressure release due to steam temperature. Leftovers keep well refrigerated and may thicken, so adding liquid when reheating helps maintain desired consistency. Variations can include chicken thighs instead of breasts.
Ingredients
- ¼ c. butter
- 1 onion chopped finely, medium
- 2 carrot peeled and finely chopped
- 2 celery finely chopped, ribs
- ½ c. mushroom chopped
- 4 garlic minced, cloves
- 4 c. chicken broth divided, low sodium
- 1 c. wild rice raw
- 2 chicken breast about 1 lb, boneless, skinless
- ½ tsp black pepper
- ½ tsp salt
- 2 Tbsp flour
- 2 c. half and half
Instructions
- Turn on the instant pot to the Saute function. Place butter in the pot and melt. Add the onions, chopped carrots, celery, mushrooms and garlic. Saute ingredients until mostly done, about 3-4 minutes.
- When done sauteing, add in 3 ½ c. of chicken broth, wild rice, chicken breasts, pepper and salt and stir, making sure chicken breasts are submerged into broth.
- Put the lid on the Instant Pot making sure the steam release knob is in the sealing position. Cancel the saute setting and then press the Manual button setting it to 45 minutes on high pressure.
- When the cooking cycle is finished do a quick release of the pressure.
- In a small bowl whisk together the remaining ½ c. chicken broth and 2 Tbsp of flour until smooth. Slowly stir it into the soup mixture along with the half and half.
- Remove the chicken from the soup, shred and return it to the soup. By this time the soup should have thickened from the flour. If you want it thicker you can turn the saute function on and let it cook for 3-4 minutes or until desired thickness. Make sure to stir it occasionally so it doesn’t scorch.
Notes
- Use boneless, skinless chicken breasts or thighs according to preference; both work well.
- Releasing pressure carefully with a towel helps avoid steam burns when opening the Instant Pot.
- If soup thickens too much after refrigeration, add broth or water when reheating to restore consistency.
- Simmering on sauté mode after pressure cooking can thicken soup further; stir frequently to prevent sticking.
- Leftovers last 3-4 days refrigerated and reheat well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 112mg | 37% |
| Sodium | 627mg | 26% |
| Potassium | 1111mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5990IU | 120% |
| Vitamin C | 7mg | 8% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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