Instant Pot Recipes/ Soup Recipes

Instant Pot Chicken and Wild Rice Soup

Instant Pot Chicken and Wild Rice Soup

Chicken and wild rice soup is a delicious and healthy soup, easily made in Instant Pot in less than an hour, loaded with chicken, vegetables, and mushrooms. Although this warm soup is perfect for any cold day, you can try it any other day.

Ingredients for this Recipe :

  • 1 tbsp extra virgin olive oil
  • 2 large stalks celery, diced small
  • 1 large carrot, diced small
  • 1 small white onion, diced small
  • Sea salt and black pepper, to taste
  • 4 oz. baby Portobello mushrooms, cleaned and sliced
  • 1 tsp dried thyme
  • 1 cup wild rice blend, rinsed
  • 1 lb. boneless chicken breasts
  • 2 whole bay leaves
  • 6 cup chicken broth
  • 1/4 cup fresh parsley, chopped

Notes :

  • This recipe was tested at 30 minutes of active cook time. The rice is soft, but not overly mushy at this time setting. For firmer rice, reduce active time to 28 minutes. 
  • Use a combination of chicken broth and water instead of all broth.

How to Make Chicken and Wild Rice Soup :

Step One:

Add olive oil to Instant Pot® and select the Sauté function. Set to medium and once hot, add celery, carrots, and onion. Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies start to soften approximately 3 minutes.

Chicken and Wild Rice Soup - Step 1

Step Two:

Add mushrooms and dried thyme. Stir to combine and continue cooking, stirring occasionally, until the mushrooms start to develop some color, approximately 3-4 minutes. Turn the unit off.

Chicken and Wild Rice Soup - Step 2

Step Three:

Add wild rice, chicken breast, bay leaves, and broth to Instant Pot®. Add lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking time to 30 minutes.

Chicken and Wild Rice Soup - Step 3

Step Four:

When cook time is complete, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and carefully remove the lid.

Chicken and Wild Rice Soup - Step 4

Step Five:

Transfer the chicken breast to a platter and shred with two forks.

Chicken and Wild Rice Soup - Step 5

Step Six:

Return chicken to Instant Pot® and add fresh parsley. Season with additional salt and black pepper, if desired, and stir to combine before serving. Enjoy!

Chicken and Wild Rice Soup - Step 6

Serving Suggestions :

You can serve this chicken and wild rice soup with any type of crispy bread or with a healthy salad. Check out the salad and roasted vegetable recipes below.

Chicken and Wild Rice Soup

Checkout the Instant Pot Creamy Wild Rice and Mushroom Soup recipe also.

Other Soup Recipes –

Bean soup recipe – 15 Bean Soup Recipe

Yellow tomato soup – Roasted Yellow Tomato Soup

Tomato soup recipe – Roasted Tomato and Fennel Soup

Instant Pot Chicken and Wild Rice Soup

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Soup American
Serves: 5
Prep Time: 15 minutes Cooking Time: 30 minutes + 10 minutes natural release Total Time: 55 minutes

Healthy chicken and wild rice soup recipe made in Instant Pot in around an hour, perfect warm soup for a cold day.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 large stalks celery, diced small
  • 1 large carrot, diced small
  • 1 small white onion, diced small
  • Sea salt and black pepper, to taste
  • 4 oz. baby Portobello mushrooms, cleaned and sliced
  • 1 tsp dried thyme
  • 1 cup wild rice blend, rinsed
  • 1 lb. boneless chicken breasts
  • 2 whole bay leaves
  • 6 cup chicken broth
  • 1/4 cup fresh parsley, chopped

Instructions

1

Add olive oil to Instant Pot® and select the Sauté function. Set to medium and once hot, add celery, carrots, and onion. Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies start to soften, approximately 3 minutes.

2

Add mushrooms and dried thyme. Stir to combine and continue cooking, stirring occasionally, until the mushrooms start to develop some color, approximately 3-4 minutes. Turn the unit off.

3

Add wild rice, chicken breast, bay leaves, and broth to Instant Pot®. Add lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking time to 30 minutes.

4

When cook time is complete, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and carefully remove the lid.

5

Transfer the chicken breast to a platter and shred with two forks. Return chicken to Instant Pot® and add fresh parsley. Season with additional salt and black pepper, if desired, and stir to combine before serving. Enjoy!

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