Description
Instant Pot chicken and wild rice soup with sweet potatoes, spinach and mushrooms is the perfect autumn meal. It’s cozy and homey and delicious!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 8 ounces sliced mushrooms
- 1 Tbsp minced garlic
- 6 cups chicken broth
- 2 medium carrots, peeled and sliced
- 2 ribs of celery, sliced
- 1 bay leaf
- 1 1/2 Tbsp Old Bay Seasoning
- 1 cup wild rice
- 4 chicken drumsticks or chicken thighs
- 1 medium sweet potato (about 12 ounces), peeled and cut into cubes
- 3 cups chopped spinach
- 1 cup evaporated milk (or heavy cream)
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and the onion and mushrooms. Saute for about 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so nothing is sticking.
- Add in carrots, celery, bay leaf, Old Bay, wild rice and chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 15 minutes. When time is up move valve to venting and remove lid. Add in the sweet potatoes and spinach. Replace lid and set the soup button to another 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Use tongs to remove the chicken pieces. Remove the meat off of the bone and add the meat into the Instant Pot (I discarded the skin). Discard the bay leaf.
- Stir in the evaporated milk (if using cream, temper it first).
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot