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To make Instant Pot Chicken and Wild Rice Soup, you need a few key items. Here’s what you'll need: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, thoroughly rinsed and drained - 1 medium onion, finely diced - 3 cloves garlic, minced - 3 medium carrots, peeled and diced - 3 celery stalks, diced - 4 cups low-sodium chicken broth - 1 cup coconut milk (or heavy cream for a richer flavor) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon salt (adjust based on taste) - 1/2 teaspoon freshly ground black pepper - 2 tablespoons olive oil - Fresh parsley, chopped for garnish When selecting ingredients, look for fresh produce. Choose firm carrots and crisp celery. Select chicken that is pink and not slimy. For wild rice, pick a package with no broken grains. You can add extra flavor with some optional ingredients. Consider: - 1 cup of mushrooms, sliced - 1-2 cups of spinach or kale - A squeeze of lemon juice for brightness If you have dietary restrictions, substitute coconut milk with almond milk or oat milk. For a vegan option, replace chicken with chickpeas or tofu and use vegetable broth. This soup is not only tasty but also nutritious. Here’s a quick look at the nutritional breakdown per serving: - Calories: About 350 - Protein: 30g - Carbohydrates: 35g - Fat: 15g The soup is rich in vitamins from the veggies. Chicken adds protein, while wild rice gives fiber. This meal can help keep you full and satisfied. {{ingredient_image_2}} To start, set your Instant Pot to sauté mode. When it’s hot, pour in the olive oil. Add the diced onion, carrots, and celery. Stir these vegetables for about five minutes. You want them to soften and the onions to turn clear. This step builds the base flavor. Next, stir in the minced garlic. Keep stirring for another minute until you smell the garlic. Timing here is key. If you cook the garlic too long, it can burn and taste bitter. Now, season the chicken breasts with salt, black pepper, thyme, and rosemary. Place the chicken on top of the sautéed vegetables in the pot. Then, add the rinsed wild rice. Gently pour in the chicken broth, making sure to mix everything well. Close the lid securely and set the valve to sealing. Choose the manual (or pressure cook) setting. Cook on high pressure for 25 minutes. Once done, let the pressure release naturally for about ten minutes. After that, switch to a quick release for any leftover pressure. Carefully open the pot and use tongs to take out the chicken breasts. Shred the chicken into bite-sized pieces with two forks. Return the shredded chicken to the pot. Now it’s time to add the coconut milk or heavy cream. Pour it in and stir well. This makes the soup creamy and rich. Heat the soup on sauté mode for another five minutes, stirring gently to combine all flavors. Taste the soup and adjust the seasoning as needed. If you want more flavor, you may add salt or pepper. Serve it hot, and don’t forget to garnish with freshly chopped parsley for a fresh touch! One common mistake is not rinsing the wild rice. Always rinse it well to remove excess starch. This helps the rice cook more evenly and prevents it from becoming gummy. Another error is overcooking the chicken. The Instant Pot cooks quickly. If you let the chicken cook too long, it can become dry. Use a meat thermometer to check for doneness. Aim for 165°F for juicy chicken pieces. Using too much liquid can also affect the soup's texture. Follow the recipe closely. The balance of broth and coconut milk gives the soup a creamy, rich taste. For storing leftovers, let the soup cool completely first. Store it in an airtight container in the fridge. It will stay fresh for up to three days. If you want to freeze it, keep it in a freezer-safe container. It can last for up to three months. Just remember, the texture may change after freezing. To reheat, use a pot on medium heat. Stir often to prevent sticking. If it seems too thick, add a little water or broth. Heat until it reaches your desired temperature. To enhance your meal, serve the soup with crusty bread. A fresh side salad also pairs nicely. For a pop of color, top each bowl with freshly chopped parsley. You can add a squeeze of lemon for extra brightness. Feel free to serve it in rustic bowls for a cozy touch. A sprinkle of black pepper can add a nice finish, too. Enjoy your warm bowl of comfort! Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor of your soup compared to dried herbs. Consider adding some fresh herbs at the end of cooking for a burst of freshness. Adjust the Creaminess: If you prefer a lighter soup, use coconut milk. For a richer, more indulgent flavor, opt for heavy cream. You can even mix both for a perfect balance. Meal Prep Friendly: This soup stores well in the refrigerator for up to 4 days. Consider making a double batch to enjoy throughout the week or freeze portions for later. Perfect Pairing: Serve the soup with crusty bread or a side salad to make a complete meal. A sprinkle of lemon juice atop each bowl can also enhance the flavors beautifully. {{image_4}} To make a vegetarian version of this soup, simply swap out the chicken and broth. Use 1 pound of firm tofu as your main protein. Cut the tofu into cubes and sauté it with the vegetables. For the broth, use vegetable broth instead of chicken broth. This keeps the soup rich and tasty while making it meat-free. You can make this soup even more flavorful. Adding spices like cumin or paprika brings warmth. Fresh herbs like dill or basil can add a bright touch. You can also mix in other vegetables for more texture. Try adding peas, spinach, or bell peppers. They add color and nutrients without changing the soup's heartiness. To make this soup gluten-free, check all labels for hidden gluten. Use gluten-free broth and wild rice, which is naturally gluten-free. If you want to thicken the soup, use cornstarch or arrowroot powder instead of flour. This way, everyone can enjoy this comforting meal without worry. The total time to make this soup is about 50 minutes. This includes 15 minutes for prep and 25 minutes for cooking. After cooking, let the pressure release naturally for 10 minutes. This step adds flavor and makes the chicken tender. Yes, you can use brown rice. However, you need to adjust the cooking time. Brown rice takes longer to cook than wild rice. Set the Instant Pot to cook for 35 minutes instead of 25. Rinse the rice well before adding it to the pot. This will help remove excess starch. For more protein, consider adding cooked beans or lentils. Shredded rotisserie chicken is a great option too. If you like seafood, try adding shrimp. Each of these options will add flavor and nutrition to your soup. Adjust the cooking time if needed for any added ingredients. You can follow along with a simple step-by-step video. This visual guide shows each step clearly. Watching the process helps you get it just right. You can find the video on popular cooking sites or platforms like YouTube. Search for "Instant Pot Chicken and Wild Rice Soup" to see it in action. Good food looks good! Appealing photos make you hungry. When you see a bowl of soup with fresh parsley on top, you want to taste it. Photos help you know what to aim for. They inspire you to create something delicious. Take your time to snap a great picture of your own dish. Share it with friends to show off your cooking skills! Having a print-friendly recipe card is super helpful. You can hang it on your fridge or keep it in your recipe box. A clear format makes it easy to read while you cook. You can find printable cards on many cooking websites. These cards often include tips and tricks to make cooking even easier. Look for a version that you can save and print out for your kitchen! This blog post covered everything you need to make delicious Instant Pot Chicken and Wild Rice Soup. We explored essential and optional ingredients, tips for cooking, and common mistakes to avoid. I shared variations, storage tips, and ways to enhance flavor for all diets. Remember to choose fresh ingredients and follow the steps carefully for great results. I hope you feel equipped to make a tasty soup that warms your soul. Enjoy creating this comforting dish with your own unique twist!

Creamy Instant Pot Chicken & Wild Rice Soup

A hearty and creamy soup made with chicken, wild rice, and vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 cup wild rice, thoroughly rinsed and drained
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 cup coconut milk (or heavy cream for a richer flavor)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt (adjust based on taste)
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 bunch fresh parsley, chopped for garnish

Instructions
 

  • Set your Instant Pot to the sauté mode. Once it’s hot, pour in the olive oil. Add the diced onions, carrots, and celery. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
  • Stir in the minced garlic and continue to sauté for an additional 1 minute, or until fragrant.
  • Season the chicken breasts with salt, black pepper, thyme, and rosemary. Nestle the seasoned chicken into the pot over the sautéed vegetables.
  • Add the rinsed wild rice, then carefully pour in the chicken broth. Gently stir to ensure the rice and chicken are distributed evenly with the vegetables.
  • Close the Instant Pot lid securely, making sure the valve is set to the sealing position. Select the manual (or pressure cook) setting, and cook on high pressure for 25 minutes.
  • Once the cooking time is finished, allow the pressure to release naturally for about 10 minutes. Afterward, switch to a quick release for any remaining pressure.
  • Open the pot carefully, and using tongs, remove the chicken breasts. Shred the chicken into bite-sized pieces using two forks and return it to the pot.
  • Pour in the coconut milk (or heavy cream) and stir well. Allow the soup to heat through on sauté mode for an additional 5 minutes, stirring gently.
  • Taste the soup and adjust the seasoning if necessary, adding more salt or pepper according to your preference.
  • Serve the soup hot, generously garnished with freshly chopped parsley for a touch of freshness.

Notes

Serve with crusty bread or a side salad for a complete meal.
Keyword chicken, instant pot, soup, wild rice