Creamy Instant Pot Chicken and Wild Rice Soup

If you’re looking for a comforting, hearty, and easy-to-make soup, this Instant Pot Chicken and Wild Rice Soup is perfect for you. It’s rich and creamy, filled with tender chicken, wholesome wild rice, and a medley of vegetables, all cooked to perfection in your Instant Pot. With minimal prep and a quick cooking time, this soup is ideal for busy weeknights or when you need a cozy meal that warms you from the inside out.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup wild rice blend, rinsed and drained
• 1 pound boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup heavy cream or half-and-half
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Sauté the Vegetables:

   • Turn on the Instant Pot and select the “Sauté” function. Add the olive oil and let it heat for a minute. Add the diced onion, carrots, and celery. Sauté for about 3-4 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.

2. Add the Chicken and Rice:

   • Add the rinsed wild rice to the Instant Pot, stirring to combine with the sautéed vegetables. Place the chicken breasts or thighs on top of the rice and vegetables. Season with salt, pepper, thyme, and rosemary. Add the bay leaf to the pot.

3. Add the Broth and Cook:

   • Pour in the chicken broth, making sure all the ingredients are submerged in the liquid. Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer for 30 minutes on high pressure.

4. Release the Pressure:

   • Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to the “Venting” position to release any remaining pressure. Once the pressure is fully released, remove the lid.

5. Shred the Chicken:

   • Use tongs to remove the chicken from the Instant Pot and place it on a cutting board. Shred the chicken with two forks, then return it to the pot, stirring to combine with the rice and vegetables.

6. Add the Cream:

   • Select the “Sauté” function again and stir in the heavy cream or half-and-half, allowing the soup to heat through. If you prefer a thicker soup, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the soup and cook for an additional 2-3 minutes, or until the soup reaches your desired thickness.

7. Serve and Garnish:

   • Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot and enjoy this creamy, comforting soup with a slice of crusty bread or a simple side salad.

Tips and Variations:

• Make It Dairy-Free: If you prefer a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
• Add More Vegetables: Feel free to add extra vegetables like mushrooms, spinach, or kale for added nutrition and flavor.
• Use Leftover Chicken: If you have leftover cooked chicken, you can add it to the soup after the pressure cooking step. Simply stir it in with the cream and heat through.
• Freeze for Later: This soup freezes well! Store leftovers in an airtight container in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

This Instant Pot Chicken and Wild Rice Soup is a delicious and comforting meal that’s easy to make and perfect for any day of the week. With its rich, creamy texture and hearty ingredients, it’s sure to become a favorite in your household. Enjoy this cozy soup with your loved ones and savor the warmth it brings!