Instant Pot Chicken Wild Rice Soup Recipe
User Reviews
5
Instant Pot Chicken Wild Rice Soup Recipe
Description
Instant Pot Chicken Wild Rice Soup Recipe brings together wild rice, chicken thighs, mushrooms, and a blend of aromatic vegetables cooked under pressure for a deeply flavorful and hearty soup base. The use of wild rice adds a chewy texture that balances the softness of shredded chicken. A roux of flour and whole milk is incorporated at the end, giving the soup a thick, almost stew-like consistency rather than a thin broth.
The method involves cooking all core ingredients in the Instant Pot under pressure, then shredding the chicken and thickening the soup with a milk-flour mixture before bringing it to a boil to finish. Chopped fresh parsley adds a fresh, herbal note right before serving.
This soup can be served as a satisfying main dish or a warming starter, especially during colder months. The combination of hearty vegetables, rice, and tender chicken makes it filling and comforting.
Practical tips include adjusting the amount of flour and milk in the roux to achieve preferred soup thickness and options for freezing leftovers. Using leftover cooked chicken or making a vegetarian version by doubling mushrooms and substituting vegetable stock are also possible adaptations. Omission of mushrooms is suggested for those who dislike them.
Ingredients
For The Soup:
- 1 onion chopped, large
- 3 carrot peeled and chopped (approximately 1 cup
- 3 celery chopped (approximately 1 cup, stalks
- 5 cloves garlic minced
- 8 oz. mushroom wiped and sliced
- 1 cup wild rice rinsed, uncooked
- 1 lbs. chicken thighs or breasts, skinless
- 4 cups chicken stock
- 2 cups of water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ½ teaspoon thyme fresh
For The Roux:
- ½ cup all-purpose flour
- 1 cup milk whole
As Garnish:
- ½ cups parsley chopped fresh
Instructions
- Place onion, carrots, celery, garlic, mushrooms, wild rice, chicken thighs, chicken stock, water, salt, and pepper in your instant pot (or pressure cooker).
- Secure the lid and select manual and set to cook on high for 35 minutes. Let it natural release for 10 minutes and quick release the rest.
- Carefully open the lid and remove the chicken thighs onto a plate. Shred them using two forks and put them back in the instant pot.
- Place the flour into a medium bowl. Whisk in the milk. Ladle a cup of hot liquid from the pot into the bowl while whisking it constantly to break all the flour bits until no lumps left. Pour the mixture back into the instant pot.
- Turn on the soup setting on and bring the soup to a boil. Let it boil for 5 minutes, but be sure to give it a stir a few times during the process.
- Give it a taste for seasoning and add in if necessary.
- Stir in the parsley, ladle into bowls, and serve.
Notes
- Adjust the flour and milk in the roux to control the soup's thickness; half the amount results in a lighter consistency.
- This soup freezes well; cool to room temperature, store airtight, and thaw overnight in the fridge before reheating. Add water if too thick.
- For leftover cooked chicken, add it with the roux or use an alternate stovetop recipe to incorporate it easier.
- Make a vegetarian version by doubling mushrooms and using vegetable stock instead of chicken stock.
- If mushrooms are not preferred, simply omit them without affecting the overall soup preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 1002mg | 42% |
| Potassium | 742mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5610IU | 112% |
| Vitamin C | 11mg | 12% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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