Instant Pot Chicken & Wild Rice Soup
Money-Saving Tip: Use a
combination of chicken broth and water instead of all broth.
Prep time: 15 minutes
Active cook time: 30 minutes* (+ time to come to pressure)
Natural release: 10 minutes natural release
*This recipe was tested at 30 minutes of active cook time. The rice is soft, but not overly mushy at this time setting. For firmer rice, reduce active time to 28 minutes.
1 T. extra virgin olive
2 large stalks celery, diced small
1 large carrot, diced small
1 small white onion, diced small
Sea salt and black pepper, to taste
4 oz. baby Portobello mushrooms, cleaned and sliced
1 t. dried thyme
1 c. wild rice blend, rinsed
1 lb. boneless chicken breasts
2 whole bay leaves
6 c. chicken broth
¼ c. fresh parsley, chopped
olive oil to Instant Pot® and select the Sauté function. Set to medium and once
hot, add celery, carrots, and onion. Season with salt and black pepper, to
taste, and cook, stirring continually, until the veggies start to soften approximately 3 minutes.
mushrooms and dried thyme. Stir to combine and continue cooking, stirring
occasionally, until the mushrooms start to develop some
color, approximately 3-4 minutes. Turn the unit off.
wild rice, chicken breast, bay leaves, and broth to Instant Pot®. Add lid and
set the pressure valve to “sealing.” Select the “Manual” cooking
option on the high setting and set the cooking time to 30 minutes.
4. When the cooking
time is complete, allow the pressure to release naturally for 10 minutes, and
then do a quick release for any remaining pressure. Turn
the unit off and carefully remove the lid.
5. Transfer the chicken breast to a platter and shred with two forks. Return chicken to Instant Pot® and add fresh parsley. Season with additional salt and black pepper, if desired, and stir to combine before serving. Enjoy!