Instant Pot Chicken Wild Rice Soup

Name: Instant Pot Chicken Wild Rice Soup
Ingredients: 1 lb or 4 Chicken Thighs, seasoned with salt and pepper; 1 tbsp butter; 6 medium carrots, chopped; 4 stalks celery, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 cup uncooked wild rice; 8 oz fresh mushrooms, sliced; 1 quart (4 cups) chicken broth; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp dried thyme; 1 tsp dried sage; 2 cups heavy cream; 2 tbsp corn starch (optional, for a thicker soup); Chopped fresh parsley, for garnish

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 they would serve with popovers. I have adapted their recipe to make this soup in my Instant Pot. I use chicken thighs instead of breasts as I think they have more flavor but breasts would work fine too. Just cut them in half before sautéing.

Instant Pot Chicken Wild Rice Soup

Ingredients

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

Instructions

Melt the butter in the Instant Pot's metal inner pot using the SAUTE function.
Add chicken. cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer chicken to a medium bowl.
Add the remaining ingredients to the Instant Pot.
Place chicken in an even layer over the remaining ingredients.
Secure the Instant Pot lid; set the pressure valve to SEALING. Select MANUAL. Cook on high pressure 45 minutes. Then quick release the pressure.
Using a slotted spoon or tongs, carefully transfer the chicken to a cutting board. Let it stand about 5 minutes or until cool enough to handle, then chop.
Stir chopped chicken and cream into the pot to thicken mixture. If you want a really thick soup, stir 2 tablespoons cornstarch into the cream before adding it to the pot.

Check out all my recipes here and all my Instant Pot recipes here.