Instant Pot Chicken Wild Rice Soup
Instant Pot Chicken Wild Rice Soup uses all fresh ingredients & tastes even better than Panera's Chicken mushroom wild rice soup. This creamy wild rice soup is packed with so much flavor, nutty wild rice, fresh veggies & aromatic seasonings.
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Servings: 6 people
Calories: 449kcal
Cost: $8
Equipment
Ingredients
- 1.5 pounds chicken *Use boneless skinless frozen or thawed chicken breasts or thighs. I used frozen chicken breasts.
- 1 cup wild rice *use either a blend just like in this recipe or use original wild rice. It's your choice.
- ½ tbsp garlic *minced
- 1 cup onion *use roughly chopped yellow onion.
- 1 cup celery *roughly chopped.
- 1 cup carrots *diced into cubes.
- 8 ounce Mushrooms *baby bella or white mushrooms. 227 g.
- Salt (to taste) **add according to your personal taste preference.
Seasonings
- ½ tsp red pepper flakes *skip if making the soup for kids.
- ¼ tsp Paprika *use sweet paprika. DO NOT use smoked paprika.
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp Ground Black Pepper
- 1 twig rosemary *fresh rosemary or use ¼ tsp dried rosemary.
Liquid
- 6 cups Water *use warm water
- 1 tbsp Better Than Bouillon *chicken base, stir this in 6 cups warm water to form an instant homemade chicken stock.
For the roux
- 4 tbsp Unsalted Butter
- ¼ cup All-Purpose Flour
- ½ cup Heavy Whipping Cream *you can sub it with half & half or milk.
- 2 cups whole Milk *you can sub the whole milk with skimmed or low fat milk. The soup will be a bit less creamy.
Instructions
Dump Ingredients
- Add the onion, carrots, celery, mushrooms, wild rice blend, garlic, chicken stock, seasonings, salt, fresh rosemary twig, bay leaf into the steel insert of the instant pot. Give everything a quick stir. Now, add the frozen or thawed boneless skinless chicken breasts or thighs. DO NOT stir.
Pressure Cook
- Secure the lid of the instant pot, seal the valve & hit the "SOUP/BROTH" button, set it on HIGH PRESSURE mode for 30 mins. You can also use the PRESSURE COOKER mode instead of the soup/broth mode. The cook time won't change.
- Once the cooking cycle is over the instant pot will begin to beep, wait for 10 mins Natural Pressure Release and than release the rest of the pressure manually by moving the vent from the sealing to the venting position. When the floating pin on top the the lid drops carefully open the lid of the pot. Cancel the Pressure Cook mode.
Shred Chicken
- Fish out the cooked chicken on to a clean plate and shred with the help of a pair of forks. You can also dice the chicken if that's what you prefer. Set the chicken aside.
Prepare stove top roux
- Set a heavy bottomed saucepan on the stove top over medium heat. Add butter, as the butter begins to melt add the all purpose flour & whisk continuously until the flour is fully incorporated into the butter to form a lump free smooth mixture. Use a hand whisk.
- Now, pour the whole milk & the heavy whipping cream in a container & stir to mix them well. Warm this milk + cream mixture slightly in the microwave oven. Now, add this dairy mixture in 2-3 slots into the flour butter mixture & whisk continuously. Break down all lumps and continue stirring until a smooth, lump free texture is achieved. The roux is ready, it should be thick enough but still flowy consistency.
Thicken Soup
- Now, hit back the Sauté mode & set it on low heat. Transfer the roux into the pressure cooked soup, stir briskly and continuously until the roux fully incorporates into the soup. Simmer on low for 1-2 mins to thicken the soup to your preferred consistency. If you feel that the soup is very thick you can add more milk or stock. Cancel the Sauté mode.
Serve chicken wild rice mushroom soup
- Transfer back the shredded chicken into the thicken soup. Stir well to mix well. Do a taste test and than serve the creamy chicken wild rice mushroom soup immediately for best flavor. You can garnish with chopped parsley (optional).
Video
Notes
- Can I use frozen chicken? Yes you can use frozen boneless skinless chicken thighs or breasts. You can even use bone in chicken thighs, in that case after pressure cooking the chicken discard the skin, shred the chicken & discard the bones.
- Rice: For creamy soup use a wild rice blend. The other types of rice in the blend will add lots of busy & creaminess to the soup. For chewy soup use original wild rice.
- Milk options: Use either whole milk, fat free or 1-2 % milk. It's your choice. The whole milk will make the soup more creamy.
- Can I skip the cream? Yes, you can either totally skip the cream or sub it with equal amounts of milk.
- Rosemary Sub: Sub the fresh rosemary twig with ¼ tsp dried rosemary.
- The stove top roux will thicken with time. While you pressure cook the soup make the roux on the stove top.
- Soup consistency: Todays recipe will yield a rich, thick chicken wild rice soup. If you do not prefer thicker soups than do add more milk or stock at the end. You can totally play around with the consistency & keep it as per your liking.
- Skip the red pepper flakes if you are making the soup for kids.
Nutrition Facts
Instant Pot Chicken Wild Rice Soup
Amount Per Serving
Calories 449
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 96mg32%
Sodium 130mg6%
Potassium 630mg18%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 8g9%
Protein 20g40%
Vitamin A 4486IU90%
Vitamin C 6mg7%
Calcium 154mg15%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 449kcal | Carbohydrates: 35g | Protein: 20g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 130mg | Potassium: 630mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4486IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 2mg