Yield: 6 servings – Prep Time: 5 minutes – Cook Time: 20 minutes – Total Time: 25 minutes
Great tasting Wild Rice Soup with Chicken – Cooked in your Instant Pot, and ready to eat in under 30 minutes! – Perfect for fall and winter dinners! – Gluten Free + Dairy Free
- 2 tablespoon olive oil
- 2 large celery stalks, sliced
- 3 large carrots, sliced
- 1 large onion, diced
- 1 cup – 75 grams mushrooms, thinly sliced
- 2 cloves garlic, minced – approx. 1 heaped teaspoon
- 1 teaspoon dried parsley
- 1 1/2 teaspoon dried rosemary
- 1/2 cup – 120 ml dry white wine (or just use more chicken broth)
- 1 cup uncooked wild rice blend (check label to verify gluten free) – If using long grain wild rice instead of blend see notes
- 1 pound skinless chicken breast
- 3 tablespoons tapioca flour or corn starch + 1/2 cup water (mixed together in a small cup)
- 4 cups chicken stock, try to buy low sodium
- 1/2 teaspoon sea salt or more to taste
- Press the sauté button on the instant pot and wait for it to heat up. Add the olive oil. When the oil is simmering add the chopped onion, celery, carrots and mushrooms. Cook for about 3 minutes until the vegetables are softened.
- Add the minced garlic, rosemary + parsley and stir and cook for 1 minute.
- Stir in the white wine and wild rice.
- Add the chicken, tapioca mixture, and stock.
- Secure the lid on the instant pot and make sure the dial on top is set to ‘sealing’. Cook on high pressure for 5 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 5 minutes.)
- After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 depressurizing on it’s own before releasing the steam valve.
- After removing the lid carefully remove the chicken breasts from the soup and transfer to a cutting board or a plate. Using a couple of forks shred the chicken into small pieces and then add back into the soup.
- Taste and season with additional salt and pepper if needed and serve.
- One last completely optional step: I like to stir in another 2-3 tablespoons white wine at the end for an extra punch of flavor.
Do you have leftover roast chicken, or left over turkey from Thanksgiving dinner, easily add them to this soup. Instead of adding the uncooked chicken breast before cooking, simply add the cooked shredded chicken or turkey at the end.
Also, if you are using long-grain wild rice instead of the blend, cook the wild rice and chicken broth for 25 minutes on high in the instant pot. While the rice is cooking, prep all the other ingredients for the sauté step. Once the rice is finished cooking, quick-release and set broth and rice aside in another bowl and move onto the sauté steps. When the recipe calls for rice and broth to be added, just pour the mixture back into the pot and continue with the recipe.