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.
- 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
- 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.