Discover the comforting delight of our Instant Pot Chicken and Wild Rice Soup, a soul-warming concoction perfect for those chilly winter evenings. Delve into the heartiness of tender chicken, the earthy aroma of wild rice, and the harmonious blend of wholesome vegetables, all in one delightful bowl.
Why You’ll Relish this Culinary
Indulge in the warmth and comfort of a bowl of soup that speaks to the season. Our creamy chicken wild rice soup boasts a symphony of flavors, enriched with hearty vegetables and succulent chicken, without the need for excess butter or flour. Substituting heavy cream with coconut milk adds a gentle sweetness, ensuring a lusciously creamy texture without overpowering the other delightful flavors of garlic and herbs.
Essential Ingredients
Prepare to embark on a culinary escapade with these essential ingredients:
Chicken: Opt for the convenience and flavor of shredded rotisserie chicken, or opt for uncooked chicken breasts or thighs for your Instant Pot adventure. Leftover chicken or turkey lends itself beautifully to this recipe as well.
Wild Rice: Select quality long-grain wild rice, such as Lundberg wild rice, to infuse your soup with its distinctive nuttiness and texture.
Chicken Broth: Utilize low-sodium chicken broth to balance flavors, or experiment with vegetable broth or any stocks lingering in your pantry.
Coconut Milk: Embrace the creamy richness of coconut milk, though heavy cream, half and half, or regular milk can serve as worthy substitutes.
Veggies: Embark on a culinary exploration with a medley of carrots, celery, onions, and mushrooms. For added depth, consider introducing sweet potatoes, butternut squash, or vibrant leafy greens like kale or spinach.
Herbs and Seasonings: Elevate your soup with a harmonious blend of dried thyme, rosemary, mustard, bay leaf, salt, and pepper. Fresh herbs can further enhance the aromatic tapestry of flavors.
Making Your Chicken and Wild Rice
In your Instant Pot, combine all ingredients except coconut milk. Set to manual (high pressure) for 30 minutes. After cooking, allow a natural pressure release for 5 minutes, followed by a quick release.
Carefully shred the chicken using two forks, reintroduce it to the pot, and stir in the coconut milk. Allow the flavors to meld before serving, creating a symphony of taste sensations.
Prepping and Preservation Tips
To savor the essence of your creation:
Storing: Preserve your culinary masterpiece in an airtight container in the fridge for 3 to 5 days, ensuring delightful leftovers for days to come.
Freezing: For freezing, omit coconut milk or heavy cream, as dairy may separate upon freezing. Thaw thoroughly before reheating and reincorporating the creamy richness.
Instant Pot Chicken and Wild Rice Soup
4
servings15
minutes40
minutes244
kcal55
minutesSavor the simplicity and warmth of our 30-minute Chicken and Wild Rice Soup, a testament to culinary comfort that’s ready to delight.
Ingredients
1 Tbsp olive oil or butter (for stovetop method only)
1 small onion, diced
2 medium carrots, diced
3 ribs celery, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth (or stock)
1 lb chicken breasts (or shredded rotisserie chicken for stovetop)
1 cup uncooked wild rice
8 oz mushrooms, sliced
1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp dried mustard
1 tsp salt
1/2 tsp pepper
1 cup full-fat canned coconut milk (or heavy cream)
Garnish with fresh thyme before serving
Directions
- In your Instant Pot, combine all ingredients except coconut milk. Set to manual (high pressure) for 30 minutes.
- After cooking, allow a natural pressure release for 5 minutes, followed by a quick release.
- Carefully remove the lid, shred the chicken, and stir in the coconut milk. Let flavors meld before serving.
Notes
- Store in the fridge for 3 to 5 days in an airtight container.
- For freezing, omit coconut milk/heavy cream. Thaw completely before reheating and adding dairy.
Nutrition Facts
- Calories: 244kcal
- Fat: 7g
- Sodium: 267mg
- Carbohydrates: 22.5g
- Sugar: 2.6g
