This hearty soup is a comforting blend of tender chicken and nutty wild rice, perfect for cozy nights. Ready in no time with the help of your Instant Pot, it’s an easy meal the whole family will love.
Start by setting your Instant Pot to the sauté function and heating a bit of olive oil for about a minute. Toss in the chicken and chopped onion, cooking and stirring them together for around five minutes until the chicken is no longer pink. Once that’s done, turn off the sauté mode.
Next, add the broth, mushrooms, wild rice, celery, carrots, and herbs right into the pot. Secure the lid and lock it in place. Set the pressure cooker to high pressure and cook for 35 minutes. Keep in mind, it will take about 15 minutes for the pressure to build before the timer starts.
When the cooking time is up, carefully release the pressure using the quick-release method as your Instant Pot’s instructions suggest — this usually takes about five minutes. Once all the pressure is out, open the lid.
In the meantime, whisk together the half-and-half and cornstarch in a small bowl until smooth. Pour this mixture into the soup and give it a good stir. Let it sit for about five minutes so the soup can thicken up nicely.
Finally, ladle the soup into bowls and season with salt and pepper to your liking before serving. Enjoy!
- Rinse the wild rice thoroughly before cooking to remove any debris and improve texture.
- Use bone-in chicken pieces for richer flavor and more tender meat.
- Allow natural pressure release for a few minutes to keep the chicken juicy and prevent splattering.
This soup is a comforting and hearty meal that comes together quickly thanks to the Instant Pot. It combines tender chicken, nutty wild rice, and flavorful vegetables, making it perfect for chilly days or when you need something nourishing and easy.
Serve this soup with a side of crusty bread or a fresh green salad to round out the meal. A sprinkle of fresh herbs like parsley or thyme on top adds brightness and aroma.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened. This soup also freezes well for up to 2 months.
