The weather is changing. I can feel the crisp of fall in the air which makes me crave warm soup. I made our Chicken Wild Rice Soup in the Instant Pot last week. It hit the spot for my soup craving and saved me time. This recipe also freezes very well.
INSTANT POT CHICKEN WILD RICE SOUP
1 cup finely chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
2 cups wild rice, soaked overnight (see instructions below)
7 cups chicken broth
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon parsley
2 cups cubed cooked chicken
1/2 cup butter
1/4 cup quinoa flour
1 cup heavy cream or additional broth
To soak wild rice: rinse 2 cups rice and place in medium bowl. Add 4 tablespoons yogurt (or lemon juice) and 4 cups warm water. Let sit overnight. Drain and rinse again. Check out this website for more information on soaking grains here.
Add chopped onion, carrots and celery, wild rice, chicken broth & seasonings to Instant Pot. Secure top and make sure steam valve is set to lock. Push Manual button and set for 30 minutes. When it’s finished use the handle of a long spoon and open the value to release the steam. When it’s done steaming open the lid. Add chicken.
Then in small pan melt butter on low. Whisk in cream and quinoa flour. Add immediately to soup. Additional broth can be added to this recipe if you prefer your soup to have a thinner consistency.
Makes 6 to 8 servings
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