Instant Pot Chicken and Wild Rice Soup

Name: Instant Pot Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 large celery stalks, diced; 3 large carrots, diced; 1 large onion, diced; 1 cup mushrooms, sliced (8oz); 2 garlic cloves, minced (about 1 heaping tsp); 1 teaspoon dried parsley; 1 1/2 teaspoon dried rosemary; 1/2 cup dry white wine - on more chicken broth (120ml); 1 cup uncooked wild rice blend - ensure gluten free; 1 pound boneless, skinless chicken breasts; 3 TBS tapioca or cornstarch mixed with 1/2 C water; 4 cups chicken stock; 1/2 tsp sea salt, or more, to taste

7 steps

Prep:15minCook:15min

Updated at: Tue, 21 Jan 2025 00:00:51 GMT

Nutrition balance score

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Ingredients

0 servings

2 tablespoonsolive oil

1 cupmushrooms

1 teaspoondried parsley

1 ½ teaspoondried rosemary

½ cupdry white wine-on chicken broth

1 cupwild rice blend

uncooked, ensure gluten free

1 poundboneless skinless chicken breasts

3 TBStapioca

or cornstarch mixed with 1/2 C water

4 cupschicken stock

½ tspsea salt

or more, to taste

Instructions

Step 1

Press the sauté button on the instant pot and wait for it to heat up. Add the olive oil. Once oil is simmering add the chopped onion, celery, carrots and mushrooms. Cook for about 3 minutes until the vegetables are softened.

Step 2

Add the minced garlic, rosemary + parsley and stir and cook for 1 minute.

Step 3

Stir in the white wine and wild rice.

Step 4

Add the chicken, tapioca mixture, and stock.

Step 5

Secure the lid on the instant pot and make sure the dial on top is set to 'sealing'. Cook on high pressure for 5 minutes.

Step 6

After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 min or release on it’s own before releasing the steam valve.

Step 7

Remove chicken, shred, and add back to pot. Add salt/pepper to taste.