If you own an Instant Pot, then you know how easy it is to put meals together for your entire family. This recipe of Chicken and Wild Rice Soup comes your way as a hearty meal to make any time you need a comforting dish.
Wild rice is popular in Northern America and an important part of the diet for many indigenous peoples in North America(Ojibwe, Chippewa, Sioux), who consider the grain a sacred component of their culture.
If you visit Minnesota, the state that adopted me many years ago, you have to have wild rice soup. There are so many recipes out there, and each respectable household has a version of it.
Wild rice (affiliate link), which is Minnesota’s State Official Grain, is almost as old as history itself. It is the seed of a grass that grows successfully in marshes and paddies in northern Minnesota.
It is highly nutritional, rich in proteins and fiber, and low in fat. In addition, it contains potassium, phosphorus, and B vitamins. It has a chewy texture, and it is awesome cooked first and then tossed in a little bit of butter.
Why Make this Chicken Wild Rice Soup in the Instant Pot?
Compared with other types of rice, wild rice needs a long time to cook. While I love taking my time and making all kinds of dishes for my family, sometimes I do not have enough time to cook.
This is when the Instant Pot becomes an important tool for me. For many years, I resisted buying new gadgets until one day when I decided to give it a try and buy an Instant Pot (affiliate link).
I still do not use it to its full capacity, but I like making soups in it, especially when I need a quick dinner for the family.
This wild rice soup fall into the category of making a hearty dish in no time, so why not use the pot? In about 35 minutes, you can have a gorgeous dinner on the table.
What kind of ingredients do you need for this soup? Shopping list:
For The Instant Pot:
- Chicken 1 pound – could be any part of the chicken you like, breast, legs, or thighs, boneless or not, skinless on not, they are all good.
- Carrots– 2-3 medium size
- Celery– 2-3 stalks
- Onions 1 medium size- you can also replace the regular onion with green onion if you have it available.
- Garlic– 3 cloves – Once in a while, I get green garlic from the farmer’s market and use it in recipes. If you have some, you can use it in this soup. Otherwise, regular garlic is what you need.
- Parsnip– 1-2 medium size
- Wild Rice– 1 cup (Please use real wild rice on this recipe. No white rice, no parboiled, brown, instant, or anything like that. Wild rice is wild rice and if you don’t have it, try this Greek chicken soup instead.
- Vegetable or chicken broth– 4 cups(choose the low salt version)
For The Stovetop:
- Butter– 5 tablespoons (I used unsalted butter)
- All-purpose flour -1/4 cup
- Half and half – 1 1/2 cup- If you prefer heavy cream or just regular milk, use what you have. Obviously, the creamy mixture for the soup will be rich if you use heavy cream, so keep that in mind. You can even make a mixture of heavy cream and milk to make it less rich.
How to make this chicken wild rice soup in the Instant Pot:
Step 1. Soup in the Instant Pot.
Chop all vegetables listed on the first list and place them in the Instant Pot with the chicken. If you prefer, you can choose the Saute option for 10 minutes to toss the vegetables, in a little bit of oil in the pot.
I did not do that. If you are in a hurry, this step is not mandatory.
Add chicken/vegetable stock or water and salt.
Cover and set the Instant Pot on Manual High Pressure for 30 minutes. Then, do a quick release steam using the valve on top.
Open the pot, remove the chicken and shred it. Add it back to the soup.
How To Do a Quick Release of Steam on your Instant Pot:
If you are using the Instant Pot for the first time, you need to know what is a quick release of steam. Instant Pot company explains how to do this the correct way.
Step 2. Make the Roux- or the Creamy mixture on the stove:
Melt butter in a saucepan on medium heat. Add flour and whisk so the mixture gets cooked a little bit. Continue whisking while you slowly pour the half and half ( or heavy cream or milk).
Add a pinch of salt and mix until you obtain a smooth mixture.
Step 3. Combine the soup with the creamy mixture.
Pour the sauce over the soup in the Instant Pot and stir to incorporate it.
To serve, grab a ladle and fill up bowls with this warm, creamy, delicious wild rice soup with chicken and eat it with crusty artisanal bread or a baguette. Do you know what kind of bread would be a good bread to make? This No Yeast Bread.
Also, nothing would scream more like traditional Minnesota than a bowl of hot soup with a slice of this awesome Beer Bread recipe.
If you don’t want chicken, this soup can be made with mushrooms instead, or a handful of spinach.
I hope you enjoy it!
More Instant Pot Soups To Love:
Easy Instant Pot Soups- a collection of soups for everyone
- For The Instant Pot:
- 1 pound chicken
- 2-3 medium carrots, chopped
- 3-4 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves of garlic
- 1-2 medium parsnip, chopped
- 1 cup wild rice
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- For the Stovetop:
- 5 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups half and half
- a pinch of salt
- Instant Pot:
- Place all ingredients in the pot: chicken, carrots, celery, onions, garlic, parsnip, wild rice, vegetable/chicken broth or water, salt.
- Cover and set the Instant Pot on Manual High Pressure for 30 minutes. Then, do a quick release steam using the valve on top.
- Open the pot, remove the chicken and shred it. Add it back to the soup.
- On the stovetop- How To make Roux:
- Melt butter in a saucepan on medium heat. Add flour and whisk for 2 minutes, so it gets cooked. Continue whisking while you slowly pour the half and half ( or heavy cream or milk). Add a pinch of salt and mix until you obtain a creamy, smooth mixture.
- Combine the soup with the sauce:
- Pour the sauce over the soup in the Instant Pot and stir to incorporate it.
- Serve warm in bowls with crusty artisanal bread or a baguette.
Can I replace half and half with something else:
Yes, you can do heavy cream or regular milk as you prefer.
Can I skip the chicken?
Yes, you can skip the chicken and make it vegetarian. You could also add mushrooms instead of chicken.
Amount Per Serving: Calories: 500Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 119mgSodium: 780mgCarbohydrates: 39gFiber: 9gSugar: 10gProtein: 27g