Instant Pot Chicken & Wild Rice Soup
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Instant Pot Chicken & Wild Rice Soup

by Mar 29, 2020

Instant Pot Chicken & Wild Rice Soup

by Mar 29, 2020

Carole King had it right. There are few things as comforting and tasty as Chicken Soup with Rice. And because I prefer to use wild rice as my choice of grain, this version is going to bring it to the next level. Nutty and rich in flavor, wild rice isn’t only one of the most premium around, it’s also beautiful to look at in this delectable work-of-art in a bowl.

 
This recipe will be on the table with any effort whatsoever in the magical Instant Pot!
 
Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 
 
 
Begin with an onion…
 
…and dice it up.
 
Then, take some carrots…
 
…and dice those up.
 
And some celery stalks…
 
…and dice those up. These three veggies diced up and combined is a french word called a “mirepoix” (pronounced meer-pwah. There! A little French lesson for you!)
 
Then, take some butter, add it to the pot and give it some heat.
 
Once melted and bubbling…
 
…add in the mirepoix…
 
…and some mushrooms (but if you hate mushrooms, you can leave them out but you’ll also reduce the butter).
 
Give everything a good toss so it’s all coated in the butter.
 
Allow it to sauté for a few minutes until the mushrooms brown and soften.
 
Then, add in some garlic…
 
…and some sherry. Allow to simmer for another minute.
 
Now, pour in some broth…
 
…seasonings…
 
…and wild rice!
 
(Alternatively, you can use a wild rice blend if you don’t want to just use wild rice exclusively).
 
Give everything a stir.
 
Lastly, take some chicken (I use a mix of breasts and thighs)…
 
…and add it to the pot, making sure it’s submerged in the broth. Secure the lid and cook at high pressure.
 
When done, it’ll look like this.
 
Take some tongs and remove the chicken…
 
…so it rests on a plate.
 
In a bowl, combine the cream…
 
…and flour…
 
…and whisk together until thickened and blended (the texture should look curdled, but don’t worry about that. as it will smooth out once added to the soup. Speaking of which…)
 
Stir in the mixture to the soup…
 
…and stir until blended.
 
Add the final optional, yet suggested touches of some creole seasoning…
 
…and, you guessed it, Boursin!
 
Give a good stir until fully melded into the soup (mmmm)…
 
Now, shred that fork-tender chicken using (what else?) a pair of forks…
 
…return it to the soup and stir.
 
Ladle into bowls…
 
show off this beautiful soup…
 
…try it…
 
…and give Carole King a high five! What a perfectly comfortable, rich and hearty soup for the ages!
 
 
  • 6 tablespoons (3/4 stick) salted butter
  • 1 Spanish or yellow onion, diced
  • 2 medium carrots, diced
  • 3 ribs celery, diced
  • 1 tablespoon (3 cloves) garlic, crushed or minced
  • 16 ounces baby bella mushrooms, sliced (optional, but suggested. If not using, reduce the butter to 4 tablespoons, which is 1/2 stick)
  • 1/4 cup sherry wine (optional)
  • 1 tablespoon seasoned salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon dried or rubbed sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried dill
  • 6 cups chicken or garlic broth (I used 6 teaspoons Chicken Better Than Bouillon + 6 cups water)
  • 1 – 1 1/2 cups wild rice (you don’t need to rinse it. You can also use a wild rice blend but it won’t be as prominent as wild rice on its own)
  • 2 – 3 pounds boneless, skinless chicken breast and/or thighs (I used half of both. The more chicken used, the more of a stew-like consistency. Go for 1 1/2 – 2 pounds of you want it more soupy)
  • 2 cups heavy cream or half & half
  • 1/2 cup all-purpose flour
  • 1 tablespoon Creole/Cajun/Louisiana seasoning (optional, I use Tony Chachere’s)
  • 5.2 ounce package Boursin, any flavor (optional)

For a very thick and hearty thick soup, like a stew or creamy chicken cacciatore: use 3 pounds of chicken and 1 1/2 cups wild rice.

For a thinner soup, use no more than 2 pounds of chicken and up to 1 cup of wild rice.

As mentioned, you don’t need to use wild rice exclusively (it is pricier than most but it’s also extra delicious). You can also use a wild rice blend instead – it just won’t be as prominent.

  1. Add the butter to the Instant Pot and hit Sauté and adjust so it’s on the More or High Setting.
  2. Once melted, add in the onion, carrots, celery and mushrooms and sauté for 5 minutes. Add the garlic and then the wine and let simmer for 1 minute and deglaze the pot for anything that’s stuck on.
  3. Add the seasonings, broth, rice and stir. Then, add the chicken and make sure it’s submerged in the broth.
  4. Hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 35 minutes. Quick release when done.
  5. Using tongs, remove the chicken to a bowl and shred with two forks (it will fall apart).
  6. In a separate bowl, whisk together the cream and flour until thickened and then stir it into the pot until melded. Then, add in the creole seasoning and Boursin (if using).
  7. Lastly, add back the shredded chicken and give it a final stir.
  8. Ladle into bowls and enjoy!

 

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