INSTANT POT CHICKEN WILD RICE SOUP
The creamiest and most delicious Instant Pot Chicken Wild Rice Soup! This soup is loaded with vegetables, protein and healthy carbs. 10 minutes prep is all you need.
After cooking Instant Pot wild rice for the first time I was hocked to say the least. Up until then brown rice was my favorite in terms of taste and white Jasmin rice in terms of quick and easy to prepare. Now, I’m Mrs. Wild Rice!
Instant Pot Chicken Wild Rice Soup
The creamiest and most delicious Instant Pot Chicken Wild Rice Soup! This soup is loaded with vegetables, protein and healthy carbs. 10 minutes prep is all you need.
Course Main Course, Soup
Cuisine International
Keyword Instant Pot Chicken Wild Rice Soup
Prep Time 20 minutes
Cook Time 30 minutes
NPR 20 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 407 kcal
Ingredients
1 onion
2 cloves garlic
4 skinless boneless chicken thighs (chicken breast can work will be VERY dry though)
3.5 oz brown mushrooms (100g)
1 cup cubed carrots
1 cup cubed yellow bell pepper
1 cup cubed celery
1 cup wild rice (only wild rice will work, not brown rice or wild rice mix)
2 Tbsp chopped fresh sage
1 Tbsp fresh thyme leaves
zest of 1 lemon
1 pinch nutmeg
4 cups chicken broth
1/4 cup butter
1/4 cup all purpose flour
1/2 cup whipping cream (35% fat)
1 cup milk
sea salt
pepper
Instructions
Peel and chop onion and garlic. Peel and cube carrots and wash and cube celery and bell pepper. Slice mushrooms. Cube chicken thighs.
Press "sautée" and once the Instant Pot says "hot" add a dollop of oil, chopped onions and garlic and brown them.
Once nice and brown add a splash of water to deglaze, then add cubed chicken, mushrooms, cubed vegetables and wild rice.
Add 4 cups of chicken broth, sage, thyme, lemon zest and nutmeg and season with salt and pepper if your broth is not already seasoned.
Securely close the lid and turn the valve to the sealing position.
Cook on manual high pressure for 30 minutes, then let the pressure release naturally (this can take anywhere from 20-20 minutes).
When the high pressure cooking time is over and the Instant Pot's alarm goes off prepare a Béchamel sauce.
Béchamel: Add 1/4 cup butter to a small saucepan and melt over medium-low heat. Once melted, add 1/4 cup flour and whisk until well combined. Add cream and whisk well (don't worry if it curdles), then add 1 cup milk and whisk until well combined and keep whisking until milk is heated up, then immediately remove from heat and continue whisking until it thickens (about 5 minutes without stopping).
Add Béchamel to ready cooked soup in Instant Pot and stir.
You can serve like this or wait a little and keep stirring. The longer you stir, the thicker the broth will become. For super duper extra creamy broth, hit the soup button and stir for 10 minutes so the broth and béchamel become one creamy soup.
Season with sea salt and pepper if necessary, sprinkle with freshly chopped parsley and enjoy.
