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Instant Pot Creamy Wild Rice and Chicken Soup--pure comfort food made quickly in your electric pressure cooker. It's a thick and hearty soup made with wild rice, brown rice, seasonings, vegetables and tender bites of chicken. You can also substitute leftover turkey in this soup. No rice-a-roni packages or pre-packaged foods are used in this version of the soup. 

Instant Pot Creamy Wild Rice and Chicken Soup


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes (plus 10 minute NPR)
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

Pure comfort food made quickly in your electric pressure cooker. It’s a thick and hearty soup made with wild rice, brown rice, seasonings, vegetables and tender bites of chicken. You can also substitute leftover turkey in this soup. No rice-a-roni packages or pre-packaged foods are used in this version of the soup. 


Scale

Ingredients

  • 1 1/2 lbs of boneless, skinless chicken thighs that have been trimmed of excess fat
  • 1 cup or about 3 ribs of diced celery
  • 1 cup of grated carrots (about 2 carrots)
  • 6 cups water
  • 4 tsp Better than Bouillon Chicken Base
  • 1/2 cup wild rice (uncooked)
  • 1/2 cup long grain brown rice (uncooked)
  • 1 tsp black pepper
  • 1 1/2 tsp salt
  • 1 Tbsp dried parsley
  • 1/4 tsp sugar
  • 1 tsp garlic powder
  • 1/2 tsp thyme (optional)
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 cups half and half (you can also use plain milk or evaporated milk)
  • Salt and pepper to taste

Instructions

  1. Add chicken, celery, carrots, water, bouillon, rices, pepper, salt, parsley, sugar, garlic powder and thyme to the Instant Pot.
  2. Lock the lid into place. Make sure valve is set to sealing. Push the manual high pressure button and set the timer to 25 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure.
  3. Remove the lid. Remove the chicken and shred it or cut into pieces. Put the chicken back into the pot.
  4. Melt the butter (I melted mine in a glass bowl in the microwave). Stir in the flour, a tablespoon at time. It will make a cookie dough type consistency. Ladle in a cup of the broth of the soup and stir until creamy. Turn the Instant Pot to the saute setting. Add the mixture into the Instant Pot and stir.  The soup will thicken up. While it’s thickening, stir in the half and half.
  5. Salt and pepper to taste. Ladle into bowls and enjoy!

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Click here for the SLOW COOKER VERSION of this recipe.

Wild rice: wild rice is black and can be sort of hard to find. It’s also kind of pricey. I went to the bulk section at my grocery store (winco) and bought just the amount I needed, a half cup.

Better than Bouillon Chicken Base: I love keeping this stuff in my fridge. It tastes so much better than regular bouillon. I buy a big jar of it at Costco. If you don’t have this or can’t have it for dietary reasons than simply use chicken broth instead. You can use 4 cups of chicken broth and 2 cups of water.

Half and half: this is just an equal blend of whole milk and light cream that is sold in a carton. If you want to use milk instead you can totally do that. You can also just evaporated milk.

  • Category: Soup
  • Method: Instant Pot