Save This comforting soup combines tender chicken, nutty wild rice, and a medley of fresh vegetables simmered together in an electric pressure cooker for a streamlined cooking experience. Aromatic herbs like thyme, parsley, and rosemary enhance the flavor, while optional cream and butter add a smooth finish. The dish is naturally gluten-free, perfect for a nourishing weeknight meal. Variations include adding leafy greens or substituting turkey for chicken. Serve hot with crusty bread or a crisp white wine for a satisfying dinner.
The first time I made this soup during a chaotic Tuesday evening, my kitchen filled with such incredible aromas that my roommate wandered in asking if I had been cooking all afternoon. Little did she know the Instant Pot had done most of the work while I chopped vegetables in my pajamas. That's the magic of this recipe. It transforms simple ingredients into something that tastes like it simmered for hours, perfect for those days when you need comfort food without the fuss.
Last winter, I made a giant batch for my sister who was recovering from surgery. She called me three days later asking if I had some magical soup potion because somehow it tasted even better reheated. Now I always double the recipe and stash portions in the freezer for those inevitable weeks when cooking feels impossible.
Ingredients
- Chicken breasts or thighs: Thighs stay more tender during pressure cooking, but breasts work perfectly fine if thats what you have on hand. I have used both with great success.
- Wild rice blend: Rinsing it thoroughly removes excess starch and helps the grains cook up fluffy rather than gummy. The blend adds beautiful color and texture.
- Vegetables: The classic mirepoix combination creates that comforting soup base flavor we all crave. Fresh mushrooms add an earthy depth but do not stress if you skip them.
- Broth and water: Using low sodium broth lets you control the salt level perfectly. The water ensures there is enough liquid for the rice to absorb properly.
- Herbs and seasonings: Dried herbs work beautifully here since they release their flavors during pressure cooking. The bay leaves are essential for that deep savory background note.
- Cream and butter: These optional ingredients create that luxurious restaurant style finish. Coconut milk works surprisingly well if you need dairy free.
Instructions
- Sauté the aromatics:
- Melt butter in Sauté mode and cook your vegetables until they soften and release their fragrances. This foundational step builds layers of flavor that cannot be skipped.
- Add everything to the pot:
- Dump in the chicken rice broth water and all seasonings. Give everything a good stir to distribute the herbs evenly throughout the liquid.
- Pressure cook to perfection:
- Seal the lid and cook on high pressure for 25 minutes. The wild rice needs this time to become tender while the chicken becomes incredibly moist.
- Release and shred:
- Let the pressure drop naturally for 10 minutes then quick release any remaining steam. Fish out the bay leaves and shred that chicken right in the pot.
- Finish with cream:
- Stir in heavy cream for that velvety rich finish. Let it heat through for a few minutes until everything is wonderfully blended and steaming hot.
Save My dad who claims he does not like soup went back for thirds when I made this for Sunday dinner. Watching him scrape the bowl clean was all the validation I needed that this recipe is something special. Sometimes the simplest dishes bring the most joy to the table.
Make Ahead Magic
This soup actually improves after a day in the refrigerator. The flavors meld together and the rice continues softening into the broth. I often make it on Sunday and enjoy it throughout the week.
Freezer Friendly Tips
Cool the soup completely before freezing in portions. Leave out the cream if freezing and add it when reheating for the best texture. Thaw overnight in the refrigerator for effortless meals.
Serving Suggestions
A crusty slice of sourdough bread is absolutely perfect for dunking. The bread soaks up that creamy broth and turns every bite into something extraordinary. A simple green salad on the side makes this a complete and satisfying meal.
- Sprinkle extra fresh parsley on top for a pop of color
- A squeeze of lemon brightens all the rich flavors beautifully
- Cracked black pepper right before serving adds a nice spicy finish
Save There is something deeply satisfying about setting a steaming bowl of this soup on the table and watching everyone dig in. Good food shared with people you love, that is what cooking is all about.
Recipe FAQ
- → Can I substitute turkey for chicken?
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Yes, turkey works well as a lean alternative, offering a similar texture and flavor profile in the dish.
- → Is it possible to make this dairy-free?
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Omit the cream and butter or replace them with plant-based alternatives to keep it dairy-free without compromising richness.
- → How long does the wild rice take to cook in the pressure cooker?
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Pressure cooking wild rice blends for about 25 minutes yields tender grains that absorb the broth's flavor perfectly.
- → Can I add additional vegetables to this dish?
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Yes, adding greens like spinach or kale near the end of cooking adds freshness and extra nutrients.
- → What is the best way to shred the chicken after cooking?
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Remove the chicken and shred it with two forks before returning it to the pot, ensuring even texture throughout.
