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Instant Pot Chicken Wild Rice Soup

Instant Pot Chicken Wild Rice Soup


  • Author: Mike
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

A warm, creamy soup made with chicken, wild rice and diced veggies. Ready under an hour thanks to the Instant Pot ($)!


Scale

Ingredients

  • 5 chicken thighs
  • 2 carrots (peeled diced)
  • 1 yellow onion (diced)
  • 1 celery stalk (diced)
  • 3 cloves garlic (diced)
  • 12 oz mushroom (sliced)
  • 2 tbsp olive oil
  • kosher salt
  • freshly ground black pepper
  • smoked paprika
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1/2 cup heavy cream

Instructions

  1. Turn Instant pot ($) to Saute->High. While heating, pat chicken thighs down and place in a pan. Season skin side up with a pinch of salt, pepper and smoked paprika. When Instant Pot ($) reads “Hot”, add olive oil and allow 30 second to heat. Place chicken thighs in pan skin side down. Immedately season back side of chicken thighs with salt and pepper. Allow to cook 5 minutes undisturbed, until skin has turned a nice golden brown. Flip over and cook 3 more minutes. Remove to pan to rest.
  2. As soon as chicken is removed, add onions, carrots, celery and garlic. Season with a pinch of salt and pepper, along with dried thyme. Stir well and cook until softened, about 3 minutes. Add mushrooms and season again with another pinch of salt and pepper. Stir everything together. Do not panic if it soaks up all your liquid. Wait another minute or two and the mushrooms will release them back into the pan.
  3. Add 1/2 cup white wine to pot. When it begins to simmer, use your spatula or spoon to scrap up and fond that has stuck to the bottom of the pot. Turn instant pot ($) to “Keep Warm”.
  4. Meanwhile, after chicken has had rested about 5 minutes, cut as much of the flesh of the bone as you can and dice it into 1/2 inch pieces, discarding the skins. This will keep you from just having stringy chicken at the end. The chicken will still be pink in the middle, but that’s okay. You also won’t get it all off the bone, which again, is all good. We’ll take care of that in a second.
  5. Add diced chicken and chicken stock to pan. On top, place the chicken thighs bones, which should still have some flesh attached. Add bay leaves to pot. To close lid, make sure vent is set to “venting” and twist lid shut. When the Instant Pot ($) chimes, set the vent to “sealing”. Set Instant Pot ($) to Manual->High for 20 minutes. When Instant Pot ($) is finished, preform a manual release.
  6. When pressure has released from instant pot ($), carefully open the lid so that it’s facing away from you. It should be fairly thick at this point because of the rice. Remove bay leaves and discard. 
  7. Remove chicken bones from pot and place in a bowl. Give them about a minute to cool, then shred the meat from the bone. Return the meat to the pot and discard the bones.  
  8. Add cream to a small bowl. Ladle some of the hot soup into the bowl and stir together. This will bring your cream up to temp and keep it from splitting. Give it about 30 seconds to come to temp, then pour it in the pot. Stir everything together and give 3 minutes to mingle together.. Spoon into bowls and serve immediately!

Notes

If you have precooked chicken, like maybe some left over from a roasted chicken, you can definitely use that. Just shred it off the bone and throw it in. However, I definitely recommend searing some bone-in skin-on chicken thighs to get started. By searing them to the bottom of the pot, you develop another depth of flavor as you work that into your broth. And when it comes to soup, the deeper the flavor, the better the dish!

  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 419
  • Sugar: 5.7g
  • Sodium: 587.9mg
  • Fat: 21.2g
  • Saturated Fat: 9g
  • Trans Fat: 0.4g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 124.8mg

Keywords: Chicken Soup, Warm Soup, Instant Pot