Description
This hearty and comforting Instant Pot Chicken Wild Rice Soup combines tender chicken breasts, earthy wild rice, fresh vegetables, and aromatic herbs cooked to perfection in one pot. Ready in just 30 minutes, this easy-to-make soup delivers rich flavors and a creamy texture thanks to a cashew milk and tapioca starch slurry, making it a perfect wholesome meal for any day.
Ingredients
Scale
Base Ingredients
- 2 tablespoons avocado or olive oil
- 3 stalks celery, finely chopped
- 1 sweet onion, finely chopped
- 4 cloves garlic, crushed
- 6 cups chicken broth (regular sodium)
- 1 cup wild rice
Herbs and Spices
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ – 2 teaspoons salt, to taste
- ½ teaspoon black pepper
Main Ingredients
- 1 – 1 ¼ pounds chicken breasts
- 4 carrots, peeled and cut into bite-sized pieces
- 1 pound baby bella (cremini) mushrooms, sliced
Thickening Mixture
- 1 cup cashew milk, warmed
- 3 tablespoons tapioca starch (or cornstarch)
Instructions
- Sauté Aromatics: Set a 6-quart Instant Pot to the sauté function and add the avocado or olive oil. Once warm, add the finely chopped onions and celery and sauté for 3-4 minutes until softened. Add the crushed garlic and cook for an additional minute until fragrant.
- Add Broth: Pour in the chicken broth, using a spatula to scrape the bottom of the pot to remove any browned bits to prevent burning.
- Add Rice and Seasonings: Stir in the wild rice along with dried thyme, rosemary, oregano, paprika, salt, and black pepper, mixing well to combine the flavors.
- Submerge Chicken: Place the chicken breasts into the broth mixture, ensuring they are fully submerged to cook evenly.
- Layer Vegetables: Add the bite-sized carrots and sliced mushrooms on top of the chicken in the pot.
- Pressure Cook: Close the Instant Pot lid and seal the pressure release valve. Set the pot to cook on high pressure for 10 minutes. After cooking, allow the pressure to naturally release for 10 minutes (NPR) before carefully releasing any remaining pressure manually. Remove and shred the chicken breasts.
- Thicken Soup: While the soup is cooking, whisk together the warmed cashew milk and tapioca starch in a separate bowl until smooth. Once the chicken is shredded and returned to the pot, stir in this thickening slurry until the soup achieves a creamy, slightly thickened consistency.
- Serve: Ladle the hot chicken wild rice soup into bowls and serve with your choice of crackers or homemade croutons for a comforting and satisfying meal.
Notes
- Using wild rice adds a nutty flavor and chewy texture, but white rice can be substituted for a quicker cook time.
- Ensure the pressure release valve is sealed before cooking to build proper pressure in the Instant Pot.
- Tapioca starch can be replaced with cornstarch if desired, but tapioca yields a more glossy and smooth finish.
- Cashew milk adds a subtle creaminess while keeping the soup dairy-free and vegan-friendly alternative if chicken is omitted.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust salt to taste, especially if using low sodium broth or other seasoning blends.
