If you’re looking for a comforting and hearty meal, Instant Pot Chicken Wild Rice Soup is a fantastic choice. This delicious soup combines tender chicken, wholesome wild rice, and a medley of vegetables to create a warm dish that’s perfect for any day of the week. The Instant Pot makes preparation effortless, allowing you to enjoy a homemade meal in no time. With its rich flavors and creamy texture, this soup is sure to become a family favorite.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Quick and Easy Preparation
- Creamy and Flavorful
- Healthy and Satisfying
- Perfect for Meal Prep
Time Breakdown
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Ingredients List
- 3 cups mirepoix (equal parts, chopped onion, carrots, and celery)
- 8 ounces mushrooms, diced (see notes)
- 1 cup uncooked wild rice, rinsed (see notes)
- 1 lb. boneless, skinless chicken breasts
- 6-8 cloves of garlic, minced
- 1/2 teaspoon dried thyme
- 1-3 tablespoons Mrs. Dash’s seasoning (see notes)
- 2 bay leaves
- 4 cups chicken broth
- 2 cups water
- 1/2 teaspoon EACH salt AND pepper
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder (optional)
- 2 cups milk (or half and half)
How to make Step-by-Step
1. INSTANT POT
Add all the ingredients listed under the soup section into the Instant Pot, cover, and cook on manual (high pressure) for 35 minutes. During the last 5 minutes, prepare the roux. Quick-release the steam by turning the valve. Remove the chicken, shred it using two forks, and add it back into the Instant Pot.
2. ROUX
In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes before adding the garlic powder (if using). Continue whisking as you slowly start streaming in the milk (or half and half). Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.
3. CHICKEN WILD RICE SOUP
Stir the prepared roux into the Instant Pot and let sit for 5-7 minutes before serving. This allows the soup to thicken just a tad bit. Taste and adjust salt and pepper as desired. Serve with tons of crusty bread!
Serving Suggestions
Serve this soup with croutons, fresh parsley, or a sprinkle of Parmesan cheese for extra flavor. Crusty bread makes a perfect side, ideal for dipping and enjoying every bite.
Storage Tips
- Store leftover soup in an airtight container in the refrigerator for up to three days.
- Freeze the soup in individual portions for up to three months.
- To reheat, thaw in the refrigerator overnight and heat on the stove or in the microwave.
- Add a splash of water or broth when reheating if the soup thickens too much.
Tips for Success
- Rinse the wild rice thoroughly to remove any debris for a cleaner taste.
- Feel free to adjust the seasonings to suit your taste; a little more Mrs. Dash’s can enhance the flavor.
- Make sure to cut the chicken into smaller pieces for even cooking.
- If you like a bit of spice, add some crushed red pepper flakes!
Variations to Try
- Swap out the wild rice for brown rice or quinoa for a different texture.
- Add other vegetables like spinach or kale for added nutrition.
- Use leftover roast chicken instead of raw chicken breasts to save time.
FAQs
1. Can I use brown rice instead of wild rice?
Yes, but brown rice will require a longer cooking time. Adjust the cooking time accordingly.
2. What can I use instead of chicken?
You can use turkey or even tofu for a vegetarian version!
3. Can I make this soup in advance?
Absolutely! It keeps well in the fridge and tastes even better the next day as the flavors meld.
4. Is this soup gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Closing Notes
Instant Pot Chicken Wild Rice Soup is a simple yet comforting dish that brings warmth to your table. It’s easy to prepare and packed with flavors that everyone will love. Plus, it’s versatile, making it a fantastic option for different dietary preferences. Enjoy making this delightful soup, and don’t forget to share it with family and friends!
Instant Pot Chicken Wild Rice Soup
Ingredients
For the soup
- 3 cups mirepoix (equal parts, chopped onion, carrots, and celery)
- 8 ounces mushrooms, diced see notes
- 1 cup uncooked wild rice, rinsed see notes
- 1 lb. boneless, skinless chicken breasts
- 6-8 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1-3 tablespoons Mrs. Dash’s seasoning see notes
- 4 cups chicken broth
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder (optional)
- 2 cups milk (or half and half)
Instructions
Instant Pot
- Add all the ingredients listed under the soup section into the Instant Pot, cover, and cook on manual (high pressure) for 35 minutes.
- During the last 5 minutes, prepare the roux.
- Quick-release the steam by turning the valve.
- Remove the chicken, shred it using two forks, and add it back into the Instant Pot.
Roux
- In a saucepan, melt the butter over medium heat and whisk in the flour.
- Let the flour mixture cook for 2 minutes before adding the garlic powder (if using).
- Continue whisking as you slowly start streaming in the milk (or half and half).
- Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.
Final Steps
- Stir the prepared roux into the Instant Pot and let sit for 5-7 minutes before serving.
- Taste and adjust salt and pepper as desired.
- Serve with tons of crusty bread!
