Instant Pot Chicken Wild Rice Soup

This Instant Pot Chicken Wild Rice Soup is packed with vegetables, mushrooms, herbs, tender chicken pieces, and chewy wild rice. You will love the Instant Pot version of this cozy chicken wild rice soup as it is an easy and fuss-free one-pot recipe.

Course Soups

Cuisine American

Keyword Creamy Chicken Wild Rice Soup Instant Pot, Instant Pot Soup Recipes, Pressure Cooker Recipes, Wild Rice Recipes

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings people

Calories 399kcal

Author Freda Dias

Equipment

Instant Pot DUO60 6 Qt 7-in-1

Ingredients

2 tbsp olive oil
1 cup diced celery
1 cup diced carrots
1 cup diced onions
2 tbsp minced garlic
8 oz button mushrooms
3/4 cup wild rice rinsed
5 to 6 cups chicken stock, refer notes
1.5 lbs chicken, I've used a mix of skinless breasts and thighs
2 bay leaves
2 tbsp cornstarch mixed with 2 tbsp water
1 cup heavy cream
2 to 3 cups roughly chopped baby spinach leaves
2 tablespoons chopped parsley
1/2 tablespoon lemon juice, or to taste
1/8 teaspoon ground nutmeg

Seasoning mix

1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried rubbed sage
1/2 teaspoon tarragon
1 teaspoon Italian seasoning
1 teaspoon dried basil
3/4 teaspoon kosher salt, or to taste
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon smoked paprika

Instructions

Press the 'SAUTE' button, wait until it displays 'HOT'. Add olive oil and let it heat up for a few seconds. Add diced onions, carrots, celery, sauté for 2-3 minutes, or until the onions are translucent.
Add minced garlic, sauté until aromatic.
Next, add seasoning mix. Saute for another 30 seconds.
Make sure you don't have any browned bits stuck at the bottom of the pot to avoid a potential 'BURN' error. If you do, deglaze it with 1/4 cup of stock.
Press 'CANCEL', add mushrooms, rinsed wild rice, and 5 cups stock. Place chicken breasts and thighs in the pot, make sure they are submerged under the stock. Throw in the bay leaves.
Close the lid of the Instant Pot with the valve set to the 'SEALING' position. Press the manual or pressure cook button and pressure cook on high for 30 minutes. It will take some time for the pressure to build up, after which the timer will start.
Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer's instructions. Once the float valve (silver pin) drops, open the lid. Discard the bay leaves. Transfer the chicken to a cutting board, shred or dice it into small pieces. Set aside.
Turn on the 'SAUTE' button, bring the soup to a boil, add the cornstarch slurry (2 tablespoons of cornstarch mixed with 2 tablespoons of cold water), mix well, stirring continuously, until it turns thick.
Stir in heavy cream, mix well and heat through.
Press 'CANCEL' to switch off the IP. Add roughly chopped spinach, stir until it wilts.
Add the shredded or diced chicken, freshly chopped parsley, ground nutmeg, and lemon juice, mix well. Check for seasoning, adjust with more salt and pepper if required. Dish out, and serve with homemade crusty artisan bread.

Video

Notes

If you plan on serving the soup right away, 5 cups of stock are just right. But if you plan on having leftovers, use 6 cups of stock or 4 cups of stock + 2 cups of water since the soup thickens considerably in the fridge.

Cook time includes the time taken for the pot to come to pressure, actual cooking time, and time taken for the pot to depressurize.

This recipe makes about 10 cups of soup.

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition