I recently found myself in a bit of a rush, craving something cozy and satisfying. That’s when I discovered a collection of 11 quick Instant Pot chicken wild rice soup recipes. These soups are creamy and savory, featuring tender chicken and perfectly cooked wild rice. Each recipe offers a unique flavor, from classic to spicy Southwest. Let’s explore these delicious recipes together.
Classic Creamy Chicken Wild Rice Soup
The Classic Creamy Chicken Wild Rice Soup is a comforting and savory dish perfect for chilly days. This creamy soup combines tender chicken, hearty wild rice, and a medley of vegetables, all cooked to perfection in an Instant Pot. The result is a thick, satisfying bowl of soup that warms the soul and delights the taste buds.
It’s a perfect blend of flavors and textures, with the creamy base enveloping the earthy notes of wild rice and the richness of chicken. This recipe is designed to be simple yet delicious, making it ideal for both novice and experienced home cooks.
This Instant Pot version of the classic soup considerably reduces cooking time while preserving the depth of flavors that make it a beloved favorite. The pressure cooking process enhances the infusion of flavors, guaranteeing that every spoonful is packed with delicious goodness.
Whether you’re looking to prepare a quick weeknight dinner or a cozy lunch, this recipe will serve you well. The following ingredients and instructions will guide you through making a serving size suitable for 4-6 people, making it perfect for family meals or small gatherings.
Ingredients (Serves 4-6):
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 cup wild rice, rinsed
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients: Start by rinsing the wild rice under cold water. Dice the chicken into bite-sized pieces, and chop the onions, carrots, and celery. Mince the garlic and set everything aside.
- Sauté the Vegetables and Chicken: Set your Instant Pot to the ‘Sauté’ function. Melt the butter in the pot, then add the onions, carrots, celery, and garlic. Sauté for about 3-4 minutes until the vegetables begin to soften. Add the diced chicken and continue to sauté until the chicken is lightly browned on all sides.
- Add the Rice and Broth: Turn off the ‘Sauté’ function. Add the rinsed wild rice, chicken broth, thyme, salt, pepper, and bay leaf to the pot. Stir everything together to guarantee the ingredients are well combined.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 25 minutes on high pressure.
- Release Pressure and Add Cream: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure. Open the lid carefully. Stir in the heavy cream and the cornstarch slurry to thicken the soup. Turn the Instant Pot back to ‘Sauté’ and let it simmer for 2-3 minutes until the soup reaches the desired consistency.
- Serve: Remove the bay leaf. Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve hot and enjoy!
Extra Tips:
For an even richer flavor, consider using bone-in chicken pieces and removing the bones after cooking. You can also add a splash of white wine before pressure cooking for an extra depth of flavor.
If you prefer a thicker soup, adjust the cornstarch slurry to your liking, but remember that it will thicken as it cools. Wild rice can take longer to cook than other rice varieties, so verify it’s thoroughly cooked before serving.
If substituting with other rice types, adjust the cooking time accordingly. Enjoy your comforting bowl of Classic Creamy Chicken Wild Rice Soup!
Dairy-Free Chicken Wild Rice Soup
Warm, comforting, and perfectly suited for a cozy meal, the Dairy-Free Chicken Wild Rice Soup offers a delicious alternative to those who are lactose intolerant or simply prefer a dairy-free diet. This recipe combines tender chicken, hearty wild rice, and a medley of fresh vegetables, creating a hearty soup that’s both filling and flavorful.
The Instant Pot makes preparation quick and easy, allowing the ingredients to meld together beautifully in a fraction of the time it would take on the stovetop. This recipe is perfect for serving 4-6 people, making it ideal for family dinners or meal prepping for the week.
The rich broth, infused with herbs and spices, brings out the natural flavors of the ingredients, while the wild rice adds a delightful texture. Let’s explore the ingredients you’ll need and the steps to create this wonderful dish.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 4 cups chicken broth
- 2 cups water
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions:
- Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once the oil is hot, add the diced onion and sauté for about 3 minutes until translucent.
- Add the minced garlic and continue to sauté for another minute until fragrant.
- Add Vegetables and Seasonings: Stir in the sliced carrots and celery, allowing them to soften slightly for about 2-3 minutes.
- Add the dried thyme, rosemary, salt, and pepper, mixing well with the vegetables.
- Incorporate Chicken and Rice: Place the chicken breasts on top of the vegetable mixture, then add the rinsed wild rice.
- Pour in the chicken broth and water, ensuring the rice is submerged in the liquid. Add the bay leaf for additional flavor.
- Cook in the Instant Pot: Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position.
- Select the ‘Manual’ or ‘Pressure Cook’ setting and adjust the time to 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
- Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the soup and stir well to combine.
- Final Touches: Discard the bay leaf and taste the soup, adjusting salt and pepper if necessary.
- Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Extra Tips:
To add even more depth of flavor, consider using homemade chicken broth if available. If you prefer a thicker soup, you can mash some of the cooked vegetables and rice before returning the chicken to the pot.
Additionally, feel free to customize this soup by adding other vegetables such as mushrooms, bell peppers, or spinach to enhance its nutritional value and taste. Store any leftovers in the refrigerator for up to three days, or freeze for later enjoyment.
Spicy Southwest Chicken Wild Rice Soup
Spicy Southwest Chicken Wild Rice Soup is a hearty and flavorful dish that brings together the zesty flavors of the Southwest with the comforting texture of a classic chicken and rice soup. The Instant Pot makes this recipe quick and easy, allowing you to enjoy a warm, delicious meal in no time.
The combination of chicken, wild rice, and a medley of spices creates a rich and satisfying soup that’s perfect for a cozy dinner at home. Whether you’re looking to spice up your weeknight meals or impress guests with a unique twist on traditional soup, this recipe is certain to be a hit.
This soup is packed with wholesome ingredients like tender chicken, nutrient-rich wild rice, and colorful vegetables, all brought to life with a blend of Southwest-inspired spices. The Instant Pot helps to lock in the flavors, guaranteeing that each spoonful is bursting with taste.
It’s an ideal dish for those chilly evenings when you need something that warms you from the inside out. Perfect for serving 4-6 people, this Spicy Southwest Chicken Wild Rice Soup is a crowd-pleaser that’s both filling and flavorful.
Ingredients for 4-6 servings:
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup frozen corn
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
Cooking Instructions:
- Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once heated, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion turns translucent and the garlic is fragrant.
- Add Vegetables and Spices: Stir in the red bell pepper, green bell pepper, and jalapeño. Continue to sauté for another 2-3 minutes. Add the ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well to coat the vegetables with the spices.
- Combine Chicken and Rice: Add the diced chicken and rinsed wild rice to the pot, stirring to combine with the vegetable mixture.
- Add Liquids and Tomatoes: Pour in the chicken broth and add the can of diced tomatoes with their juice. Stir everything together to guarantee the ingredients are evenly distributed.
- Cook the Soup: Secure the lid on the Instant Pot, guaranteeing the pressure release valve is set to ‘sealing’. Select the ‘Manual’ or ‘Pressure Cook’ option and set the timer for 25 minutes on high pressure.
- Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to ‘venting’ to release any remaining pressure.
- Final Touches: Open the lid and stir in the frozen corn and lime juice. Let the soup sit for a few minutes to allow the corn to heat through. Adjust seasoning if necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy!
Extra Tips: For an even richer flavor, consider using bone-in chicken which can be easily shredded after cooking. If you prefer a creamier texture, you can stir in a splash of heavy cream or coconut milk just before serving.
Adjust the level of spiciness by adding more or less jalapeño according to your taste preference. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a convenient meal prep option.
Lemon Herb Chicken Wild Rice Soup
Lemon Herb Chicken Wild Rice Soup is a delightful twist on the classic chicken and wild rice soup, offering a revitalizing burst of lemon and fragrant herbs. This soup is perfect for those who crave a comforting yet light dish, combining the earthy flavors of wild rice with the zesty brightness of lemon.
Cooking this soup in an Instant Pot not only speeds up the process but also enhances the flavors, making it a convenient and delicious meal for busy weeknights. The Instant Pot guarantees that the chicken is tender and juicy while the rice becomes perfectly cooked, absorbing the aromatic herbs and spices.
As the soup simmers, the lemon juice infuses with the broth, creating a harmonious blend of flavors that will tantalize your taste buds. Whether you’re serving it for a family dinner or enjoying it as a hearty lunch, this Lemon Herb Chicken Wild Rice Soup is sure to become a favorite in your household.
Ingredients (Serves 4-6):
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 lemon, juiced and zested
- 1 cup heavy cream
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions:
- Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Dice the onions, carrots, and celery. Mince the garlic and set aside. Rinse and drain the wild rice.
- Sauté the Vegetables: Turn on the Instant Pot and select the ‘Sauté’ function. Add the olive oil and let it heat up. Add the diced onions, carrots, and celery to the pot. Sauté for about 3-4 minutes until the onions are translucent. Add the minced garlic and sauté for another 30 seconds.
- Add Chicken and Rice: Place the chicken breasts on top of the sautéed vegetables. Add the rinsed wild rice, thyme, rosemary, bay leaf, salt, and pepper.
- Add Broth and Lemon: Pour in the chicken broth, guaranteeing the chicken and rice are fully submerged. Add the lemon juice and zest, stirring to combine all ingredients.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 25 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before turning the valve to ‘Venting’ to release any remaining pressure.
- Shred the Chicken: Carefully remove the chicken breasts from the Instant Pot and shred them using two forks. Return the shredded chicken to the pot.
- Add Cream: Stir in the heavy cream, mixing well to incorporate. Allow the soup to heat through for an additional 5 minutes on the ‘Sauté’ setting if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Extra Tips:
When making Lemon Herb Chicken Wild Rice Soup, you can adjust the lemon quantity to suit your taste preference. If you prefer a more pronounced lemon flavor, consider adding extra lemon zest.
For a creamier consistency, you can increase the amount of heavy cream or use half-and-half. Remember to taste the soup before serving and adjust the seasoning if necessary.
This soup can be stored in the refrigerator for up to three days, and it tends to taste even better the next day as the flavors continue to meld.
Mushroom and Chicken Wild Rice Soup
Mushroom and Chicken Wild Rice Soup is a comforting and hearty dish that combines tender chicken, earthy mushrooms, and nutty wild rice. The Instant Pot makes this soup incredibly easy to prepare, with minimal hands-on time and full-bodied flavors developed in a short period. This rich and creamy soup is perfect for a chilly day or whenever you’re craving a warm and satisfying meal.
The combination of chicken, mushrooms, and wild rice in a savory broth, enriched with heavy cream, creates a delicious and wholesome dish. The use of an Instant Pot allows you to achieve the perfect texture for both the wild rice and chicken, ensuring they’re cooked to perfection. This recipe serves 4-6 people and is ideal for family dinners or meal prep for the week.
Ingredients (Serves 4-6):
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup wild rice, rinsed
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
1. Sauté the Vegetables: Set the Instant Pot to the sauté function and add olive oil and butter. Once the butter has melted, add the diced onion, carrots, and celery. Sauté for about 3-4 minutes until the vegetables start to soften.
Add the minced garlic and sliced mushrooms, and cook for an additional 2 minutes.
2. Add the Chicken and Rice: Add the bite-sized chicken pieces to the pot and season with salt, pepper, thyme, and rosemary. Stir in the rinsed wild rice, ensuring everything is evenly mixed.
3. Add the Broth: Pour in the chicken broth, making sure the rice and chicken are submerged. Give the mixture a good stir to combine all the ingredients.
4. Pressure Cook: Secure the lid on the Instant Pot and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 35 minutes on high pressure.
5. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release to release any remaining pressure.
6. Stir in the Cream: Open the lid and stir in the heavy cream. Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Extra Tips:
For a thicker consistency, consider blending a portion of the soup with an immersion blender before adding the cream. This will give the soup a creamier texture without additional thickeners.
If you prefer a vegetarian version, you can replace the chicken with an extra cup of mushrooms and use vegetable broth instead of chicken broth.
Remember to rinse the wild rice thoroughly to remove excess starch, which helps prevent the soup from becoming too thick or gummy.
Thai-Inspired Chicken Wild Rice Soup
Thai-Inspired Chicken Wild Rice Soup is a delightful fusion of traditional Thai flavors with the comforting elements of a classic chicken and wild rice soup. This dish is perfect for those seeking a warm, hearty meal with a twist. The soup combines the aromatic spices of Thai cuisine, such as lemongrass and ginger, with the creamy texture of coconut milk, creating a harmonious blend that’s both exotic and familiar.
The Instant Pot makes this recipe incredibly convenient, allowing the flavors to meld together beautifully in a fraction of the time it would take on the stove. This soup isn’t only delicious but also packed with nutrients. The wild rice adds a nutty flavor and chewy texture while providing essential minerals and fiber. Chicken adds a good source of protein, and the addition of vegetables like carrots and bell peppers guarantees a good dose of vitamins.
The Thai-inspired ingredients like lime juice, fish sauce, and fresh cilantro elevate the soup to a new level, making it a perfect choice for a cozy family dinner or a special occasion.
Ingredients (Serves 4-6):
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 1 red bell pepper, sliced
- 2 medium carrots, sliced
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- Juice of 1 lime
- 1 tablespoon Thai red curry paste
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
- Prepare the Ingredients: Begin by preparing all your ingredients. Cut the chicken into bite-sized pieces, rinse the wild rice, and chop the vegetables. Having everything ready will make the cooking process smoother.
- Sauté Aromatics: Set your Instant Pot to the sauté function and add olive oil. Once hot, add the diced onion, minced garlic, and ginger. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add Vegetables and Chicken: Add the carrots, red bell pepper, and chicken pieces to the pot. Stir well and cook for another 3-4 minutes, allowing the chicken to slightly brown.
- Incorporate Rice and Broth: Add the rinsed wild rice and smashed lemongrass to the pot. Pour in the chicken broth and stir to combine all ingredients.
- Pressure Cook: Secure the lid on the Instant Pot and set it to pressure cook on high for 25 minutes. Verify the valve is set to sealing.
- Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before carefully turning the valve to venting to release any remaining pressure.
- Final Touches: Open the lid and remove the lemongrass pieces. Stir in the coconut milk, fish sauce, lime juice, and red curry paste. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy the rich, aromatic flavors.
Extra Tips: For additional depth of flavor, consider adding a few kaffir lime leaves while pressure cooking, removing them before serving. If you prefer a thicker soup, you can mix a tablespoon of cornstarch with water and add it after pressure cooking, letting it simmer with the coconut milk until it thickens. Adjust the level of spice by varying the amount of red curry paste to suit your taste. If you can’t find fresh lemongrass, substitute with a teaspoon of lemongrass paste. Enjoy experimenting with this versatile recipe!
Garlic Parmesan Chicken Wild Rice Soup
Garlic Parmesan Chicken Wild Rice Soup is a comforting and hearty dish that’s perfect for warming up on a chilly day. This creamy soup, made effortlessly in an Instant Pot, combines tender chicken, nutty wild rice, and a savory garlic parmesan broth. The blend of fresh vegetables and aromatic herbs creates a rich flavor profile that will leave you wanting more.
Ideal for a family meal, this soup is both nourishing and satisfying, offering a delightful balance of textures and tastes. The convenience of the Instant Pot makes this Garlic Parmesan Chicken Wild Rice Soup a quick and easy option for busy weeknights. The pressure cooker guarantees that the chicken is cooked to perfection while the wild rice absorbs the delicious flavors of the broth.
With just a few simple steps, you’ll have a restaurant-quality dish ready to serve. Perfect for a group of 4-6 people, this recipe is sure to become a staple in your household.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup wild rice blend
- 4 cups chicken broth
- 1 cup water
- 3/4 cup grated Parmesan cheese
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté Vegetables and Aromatics: Set the Instant Pot to the sauté function. Add olive oil, and once heated, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
- Add Chicken and Seasonings: Stir in the chicken pieces, dried thyme, and rosemary. Cook for another 3-4 minutes until the chicken is lightly browned. This step helps to lock in the flavors.
- Incorporate Rice and Liquids: Add the wild rice blend to the pot, followed by the chicken broth and water. Stir to combine all the ingredients well.
- Pressure Cook the Soup: Close the Instant Pot lid securely and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 25 minutes. Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Finish with Cream and Cheese: Open the lid carefully and stir in the grated Parmesan cheese and heavy cream. Mix until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Extra Tips:
For an even richer flavor, consider using homemade chicken broth if available. You can also adjust the thickness of the soup by adding more or less cream depending on your preference. If you prefer a thicker consistency, mix a tablespoon of cornstarch with a little cold water and stir it into the soup at the end.
Additionally, feel free to add other vegetables such as mushrooms or spinach for added nutrition and variety. This soup can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
Vegetable-Packed Chicken Wild Rice Soup
Vegetable-Packed Chicken Wild Rice Soup is a delightful and nourishing dish that’s perfect for a cozy meal. This recipe combines tender chicken, hearty wild rice, and a vibrant medley of vegetables, all cooked to perfection in an Instant Pot. The pressure cooking method not only speeds up the process but also intensifies the flavors, resulting in a comforting bowl of soup that’s both satisfying and wholesome.
Whether you’re serving it as a starter or a main course, this soup is sure to please even the pickiest eaters with its rich taste and healthy ingredients.
This recipe for Vegetable-Packed Chicken Wild Rice Soup is designed to serve 4-6 people, making it perfect for family dinners or small gatherings. The inclusion of a variety of vegetables not only enhances the nutritional value but also adds color and texture, making this soup as visually appealing as it’s delicious.
Using an Instant Pot guarantees that the chicken is cooked to tender perfection, while the wild rice becomes beautifully al dente. Prepare to impress your loved ones with this nutritious and flavorful soup, which is as easy to make as it’s to enjoy.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup wild rice, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup fresh spinach leaves
- 1 cup heavy cream (optional)
- 2 tablespoons olive oil
Instructions:
- Prepare the Ingredients: Start by washing and chopping all vegetables. Dice the chicken breasts into bite-sized pieces. Rinse the wild rice under cold water to remove excess starch.
- Sauté the Vegetables: Set your Instant Pot to the ‘Sauté’ function and heat the olive oil. Add the chopped onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent.
- Add Chicken and Mushrooms: Stir in the diced chicken and sliced mushrooms. Cook for another 3 minutes, allowing the chicken to brown slightly on the outside.
- Combine with Seasonings and Rice: Add the rinsed wild rice, dried thyme, rosemary, and bay leaf to the pot. Season with salt and pepper to taste. Stir everything together to confirm the rice and seasonings are well distributed.
- Pour in Broth and Cook: Pour in the chicken broth, making sure all ingredients are covered. Secure the Instant Pot lid and set it to ‘Pressure Cook’ or ‘Manual’ on high for 25 minutes.
- Natural Release and Finish: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Carefully remove the lid, stir in the fresh spinach leaves, and let them wilt in the hot soup.
- Optional Creamy Touch: If you desire a creamier soup, stir in the heavy cream and let it heat through for a few minutes before serving.
Extra Tips:
For a richer flavor, consider browning the chicken separately in a pan with a little butter before adding it to the Instant Pot. This will add depth to your soup.
If you want to intensify the herb flavors, you can add a splash of white wine during the sautéing process. Adjust the seasoning to your taste, especially after adding the cream, as it may mellow the flavors.
Finally, be sure to tear the spinach leaves into smaller pieces for easier mixing and a better distribution in the soup. Enjoy this warming dish with a slice of crusty bread for an even more satisfying meal.
Coconut Curry Chicken Wild Rice Soup
Coconut Curry Chicken Wild Rice Soup is a delightful fusion dish that combines the earthy flavors of wild rice with the rich, creamy taste of coconut curry. This dish is perfect for those chilly days when you need a comforting bowl of soup to warm you up. The Instant Pot makes the process quick and easy, allowing you to enjoy a homemade meal with minimal effort.
The blend of spices and the aromatic coconut milk create a complex flavor profile that’s both satisfying and nourishing. This soup not only offers a delicious array of flavors but also provides a hearty dose of nutrition. Chicken adds a good source of protein, while wild rice brings in fiber, vitamins, and minerals. The addition of vegetables like carrots, celery, and bell peppers contributes to the soup’s nutritional value, making it a balanced meal.
It’s a great option for meal prepping, as it stores and reheats well.
Ingredients (serves 4-6):
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
- Prepare the Instant Pot: Set your Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
- Add Vegetables and Chicken: Stir in the carrots, celery, and bell pepper. Cook for another 3 minutes until they begin to soften. Add the diced chicken and cook until browned on all sides, about 5 minutes.
- Incorporate Spices and Wild Rice: Add the red curry paste, ground ginger, and turmeric to the pot. Stir well to coat the chicken and vegetables. Add the rinsed wild rice and mix thoroughly.
- Add Liquids and Cook: Pour in the chicken broth, coconut milk, and fish sauce. Stir to combine all ingredients. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 25 minutes.
- Release Pressure and Finish: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure. Open the lid, season with salt and pepper to taste, and give the soup a final stir.
- Serve: Ladle the soup into bowls, garnish with chopped cilantro, and serve with lime wedges on the side for an added burst of freshness.
Extra Tips:
To enhance the flavor of your Coconut Curry Chicken Wild Rice Soup, consider marinating your chicken pieces in a little bit of fish sauce and lime juice for about 15 minutes before cooking. This adds an extra layer of depth to the dish.
If you prefer a thicker soup, you can use a cornstarch slurry to thicken it after cooking. For added heat, feel free to add a pinch of red pepper flakes. Remember that wild rice tends to absorb liquid as it sits, so if you’re planning on leftovers, you might want to add a bit more broth when reheating.
Bacon and Chicken Wild Rice Soup
Bacon and Chicken Wild Rice Soup is a hearty and flavorful dish that brings comfort and warmth, especially on chilly days. The combination of tender chicken, smoky bacon, and nutty wild rice creates a satisfying meal that’s perfect for both lunch and dinner. Cooking this soup in an Instant Pot not only saves time but also enhances the flavors, making it a go-to recipe for busy families.
The creamy texture, combined with a medley of vegetables and aromatic herbs, makes this soup a delightful treat. Whether you’re a seasoned cook or a beginner, this Bacon and Chicken Wild Rice Soup recipe is simple to follow and delivers delicious results. The Instant Pot allows for even cooking, guaranteeing that the chicken is juicy, the rice is perfectly cooked, and the vegetables are tender.
This recipe serves 4-6 people, making it ideal for family meals or gatherings with friends. With just a few essential ingredients and straightforward steps, you can have a comforting bowl of soup ready in no time.
Ingredients:
- 4 slices of bacon, chopped
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup wild rice, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients: Begin by chopping the bacon into small pieces and cubing the chicken breasts. Rinse the wild rice under cold water and chop the vegetables as listed.
- Sauté the Bacon: Turn on the Instant Pot and select the ‘Sauté’ function. Add the chopped bacon and cook it until crispy. Once done, transfer the bacon to a paper towel-lined plate and set aside.
- Cook the Chicken: In the bacon drippings, add the cubed chicken pieces. Sauté until they’re browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
- Sauté Vegetables: Add olive oil to the Instant Pot if needed, and then add the chopped onion, carrots, celery, and minced garlic. Sauté for 3-5 minutes until the vegetables are softened.
- Add Rice and Broth: Stir in the rinsed wild rice, followed by the chicken broth. Scrape the bottom of the pot to deglaze and guarantee no bits are sticking.
- Season the Soup: Add the dried thyme, rosemary, salt, and pepper. Stir to combine all ingredients.
- Pressure Cook: Return the chicken to the pot and secure the lid. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 25 minutes.
- Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- Finish the Soup: Open the lid carefully and stir in the crispy bacon and heavy cream. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Extra Tips: For a thicker soup, you can add a slurry of cornstarch and water at the end of cooking. Simply combine 2 tablespoons of cornstarch with 2 tablespoons of water, stir it into the soup after adding the cream, and let it simmer for a few minutes.
If you prefer a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. Remember to adjust the seasoning to your taste, especially after adding the cream, as it can mellow the flavors.
Tuscan-Style Chicken Wild Rice Soup
Tuscan-Style Chicken Wild Rice Soup is a comforting and hearty dish that combines the rich flavors of the Tuscan countryside with the wholesome goodness of wild rice and tender chicken. This recipe is perfect for those chilly evenings when you crave something warm and satisfying.
The soup is infused with aromatic herbs and spices, creamy broth, and colorful vegetables, making it not only a feast for the palate but also a treat for the eyes.
Cooking this soup in an Instant Pot simplifies the process, allowing for a hands-off cooking experience while the flavors meld perfectly under pressure. The Instant Pot method guarantees that the chicken becomes tender and the wild rice cooks to perfection in a fraction of the time it would take on the stovetop.
This recipe yields enough to serve 4-6 people, making it ideal for family dinners or meal prepping for the week.
Ingredients (for 4-6 servings):
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Instant Pot: Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and continue to sauté for another minute until fragrant.
- Add Vegetables and Spices: Stir in the sliced carrots and chopped celery. Cook for an additional 2-3 minutes.
- Add the dried thyme, oregano, and crushed red pepper flakes. Stir well to coat the vegetables with the herbs.
- Add Chicken and Rice: Place the chicken breasts on top of the sautéed vegetables. Pour in the rinsed wild rice, making sure it’s evenly distributed.
- Season with salt and pepper to taste.
- Pour in the Broth: Carefully pour the chicken broth over the chicken and rice. Confirm all ingredients are submerged.
- Secure the lid on the Instant Pot and set it to the “Pressure Cook” or “Manual” setting for 25 minutes.
- Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release to let out any remaining pressure.
- Shred Chicken and Final Touches: Open the lid and remove the cooked chicken breasts. Shred the chicken using two forks and return it to the pot.
- Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the soup is creamy.
- Serve: Taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Extra Tips:
For a healthier alternative, consider using half-and-half instead of heavy cream to reduce the calorie content without compromising the creamy texture.
If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and stir it into the soup after adding the cream.
Additionally, this soup can be customized by adding mushrooms or spinach for extra flavor and nutrients. Always make sure to adjust the seasoning to your taste preference.
