recipe

October 13, 2020

Instant Pot Chicken Wild Rice Soup

Instant Pot Chicken Wild Rice Soup

My first job in high school was at the Boundary Waters restaurant in Dayton’s at Southdale. This was a great job and I really enjoyed being a waitress. During the holidays the store was decorated really lovely and it had a very festive vibe. One of the best-sellers was the Chicken Wild Rice Soup that they would serve with popovers.  I have adapted their recipe to make this soup in my Instant Pot. I use chicken thighs versus breasts as ai think they have more flavor but breasts would work fine too just cut them in half before sauteeing.

Instant Pot Chicken Wild Rice Soup Recipe

INGREDIENTS

  • 4 chicken thighs seasoned with salt and pepper
  • 1 tbsp butter
  • 6 medium carrots, chopped
  • 4 stalks celery, chopped
  • One medium onion chopped
  • 3 cloves garlic, minced
  • 1 c uncooked wild rice
  • 8 oz fresh mushrooms, sliced
  • 4 c chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 cup heavy cream
  • 2 tbsp corn starch (optional for a thicker soup)
  • Chopped parsley for garnish

INSTRUCTIONS

  1. Heat butter in the insert on saute.
  2. Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to a medium bowl.
  3. Add remaining ingredients to the pot.
  4. Place chicken in an even layer over wild rice mixture.
  5. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes.
  6. Quick-release.
  7. Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
  8. Stir in Chicken and cream to thicken mixture (If you want really thick soup stir 2 tablespoons cornstarch into the cream before adding)

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Instant Pot Chicken Wild Rice Soup

Ingredients

  • 4 chicken thighs seasoned with salt and pepper
  • 1 tablespoon butter
  • 6 medium carrots, chopped
  • 4 stalks celery, chopped
  • One medium onion chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice
  • 8 ounces fresh mushrooms, sliced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 cup heavy cream
  • 2 Tablespoons corn starch (optional for a thicker soup)
  • Chopped parsley for garnish

Instructions

  • Heat butter in the insert on Sautee.
  • Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to a medium bowl.
  • Add remaining ingredients to the pot.
  • Place chicken in an even layer over wild rice mixture.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes.
  • Quick-release
  • Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
  • Stir in Chicken and cream to thicken mixture (If you want really thick soup stir 2 tablespoons cornstarch into the cream before adding)