Description
This comforting Instant Pot Chicken Wild Rice Soup combines tender chicken breasts, wild rice, fresh vegetables, and savory herbs into a creamy and hearty meal. Cooked quickly under pressure, this soup is perfect for a cozy dinner with wholesome ingredients and rich flavors, thickened naturally with cashew milk and tapioca starch for a dairy-free twist.
Ingredients
Scale
Sauté Base
- 2 tablespoons oil (avocado or olive)
- 3 stalks celery (finely chopped)
- 1 sweet onion (finely chopped)
- 4 cloves garlic (crushed)
Soup Ingredients
- 6 cups chicken broth (regular sodium)
- 1 cup wild rice
- ½ teaspoon thyme (dried)
- ½ teaspoon rosemary (dried)
- ¼ teaspoon oregano (dried)
- ½ teaspoon paprika
- 1 ½ – 2 teaspoons salt (to taste)
- ½ teaspoon black pepper
- 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
- Prepare the base: Set a 6-quart Instant Pot to the sauté function and add oil, onions, and celery. Sauté for 3-4 minutes until the vegetables soften. Add crushed garlic and continue sautéing for an additional minute to release aromas.
- Add broth and deglaze: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits to enhance flavor and prevent burning.
- Add rice and herbs: Stir in the wild rice along with dried thyme, rosemary, oregano, paprika, salt, and black pepper, ensuring even distribution of spices.
- Add chicken: Place the chicken breasts submerged fully in the liquid so they cook evenly and retain moisture under pressure.
- Add vegetables: Layer the carrot pieces on top of the chicken and then add the sliced baby bella mushrooms, allowing them to cook gently during pressure cooking.
- Pressure cook: Close the Instant Pot lid, seal the pressure release valve, and set to high pressure for 10 minutes. After cooking, allow a natural pressure release (NPR) of 10 minutes before carefully releasing remaining pressure. Remove the chicken breasts and shred them finely.
- Thicken the soup: While the soup cooks, whisk together warmed cashew milk and tapioca starch until smooth. Return shredded chicken to the soup, then stir in the starch slurry until the soup thickens slightly and turns creamy.
- Serve: Ladle the chicken wild rice soup into bowls and serve hot alongside crackers or homemade croutons for added crunch.
Notes
- You can substitute tapioca starch with cornstarch for thickening.
- Cashew milk can be replaced with any other plant-based milk or dairy milk if preferred.
- Adjust salt according to taste, especially if using low-sodium broth.
- The wild rice adds a nutty texture, but you may substitute with brown rice for a softer grain.
- Use freshly chopped herbs if available for a brighter flavor, adjusting quantities accordingly.
- Use a 6-quart or larger Instant Pot model for best results.
- For a dairy-free and gluten-free soup, ensure broth and other ingredients comply with dietary restrictions.
