Description
A comforting, creamy chicken and wild rice soup made quickly in an Instant Pot. This one-pot meal features tender shredded chicken, chewy wild rice, and a rich broth, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup wild rice blend
- 4 cups low-sodium chicken broth
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup heavy cream
- 2 tablespoons flour
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup frozen peas (optional)
Instructions
- Set Instant Pot to ‘Sauté’ mode on Medium. Add butter and melt. Add onion, carrots, and celery; cook for 5 minutes until soft. Add garlic and thyme in the last minute.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pot to prevent a ‘Burn’ error.
- Stir in wild rice blend and bay leaf. Place chicken thighs on top of the rice without stirring. Ensure liquid covers ingredients by about an inch.
- Lock lid, set valve to ‘Sealing’, and select ‘Pressure Cook’ on High for 10 minutes.
- Allow for a natural pressure release for 10 minutes, then carefully vent remaining steam.
- Remove chicken and shred with two forks. Discard bay leaf.
- Set Instant Pot back to ‘Sauté’. Whisk heavy cream and flour together to make a slurry. Slowly pour into soup while stirring constantly.
- Simmer for 3-4 minutes until soup thickens. Stir shredded chicken back in. Adjust seasoning with salt and pepper. Add frozen peas if using and heat through for 2 minutes.
- Serve hot with crusty bread or crackers.
Notes
Use boneless, skinless chicken thighs for juiciness; breast meat dries out easily. Ensure you deglaze the pot thoroughly to avoid the ‘Burn’ error. Wild rice stays chewy and distinct in the Instant Pot. This soup freezes well for up to 3 months. For a lighter version, use half-and-half and reduce flour to 1 tablespoon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
Keywords: Instant Pot, Chicken Soup, Wild Rice Soup, Creamy Soup, One Pot Meal, Comfort Food, Family Dinner, Easy Recipe