Instant Pot Creamy Chicken and Wild Rice Soup Recipe

This Instant Pot Creamy Chicken and Wild Rice Soup is a creamy and hearty recipe, which is made with tender chicken thighs and nutty wild rice. It’s the perfect cozy winter meal, ready in about 50 minutes.

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Instant Pot Creamy Chicken and Wild Rice Soup Ingredients

• 2 lb. skinless, boneless chicken thighs (about 6), fat trimmed
• 1 tsp. kosher salt, plus more to taste
• 1 tsp. black pepper, plus more to taste
• 1 Tbsp. olive oil
• 3 large celery stalks, sliced 1/4 inch thick
• 2 large carrots, sliced 1/4 inch thick
• 1 garlic clove, finely chopped
• 1 onion, chopped
• 2 tsp. finely chopped fresh rosemary
• 2 tsp. finely chopped fresh sage
• 2 tsp. finely chopped fresh thyme
• 1/2 cup white wine (or low-sodium chicken broth)
• 4 cups low-sodium chicken broth
• 1 cup uncooked wild rice (not quick-cooking)
• 1 bay leaf
• 2 Tbsp. salted butter, at room temperature
• 2 Tbsp. all-purpose flour
• 1/2 bunch kale, leaves torn into bite-size pieces (about 4 cups)
• 1/2 cup half-and-half
• 1 Tbsp. fresh lemon juice

How To Make Instant Pot Creamy Chicken and Wild Rice Soup

1. Sear the chicken: Season the chicken thighs with 1 teaspoon each of salt and pepper. Set the Instant Pot to the “Sauté” function. Add the olive oil and, working in batches, cook the chicken for 2-3 minutes per side until browned. Remove the chicken to a plate.
2. Sauté vegetables and deglaze: Add the celery, carrots, garlic, onion, rosemary, sage, and thyme to the pot. Cook for 1 minute, stirring. Pour in the wine and scrape up any browned bits from the bottom of the pot. Cook for about 2 minutes, until the wine has reduced by half.
3. Pressure cook the soup: Add the broth, rice, and ½ cup of water to the pot. Return the chicken and any juices to the pot, then add the bay leaf. Secure and lock the lid, set the valve to “sealing,” and pressure cook on high for 25 minutes.
4. Release pressure and shred chicken: Once the time is up, carefully turn the valve to the “venting” position for a quick release. Once the steam has released, remove the lid. Take the chicken out of the pot and shred it with two forks.
5. Thicken and finish: In a small bowl, mash the room-temperature butter and flour together with a fork to make a paste (a “beurre manié”). Return the shredded chicken to the pot. Stir in the butter mixture to thicken the soup. Set the Instant Pot back to “Sauté,” add the kale, and cook for 2 minutes until wilted. Stir in the half-and-half, bring to a simmer, then press “Cancel.” Remove the bay leaf, stir in the lemon juice, and season with more salt and pepper to taste.

Recipe Tips

• How to get the most flavor? Don’t skip the first two steps! Searing the chicken and sautéing the aromatics in the pot before pressure cooking builds a deep, rich flavor base for the soup.
• Can I use a different kind of rice? A wild rice blend or a sturdy brown rice would be the best substitutes. Avoid white rice, as it will become mushy during the long pressure cooking time.
• How to make it on the stovetop? You can make this in a large Dutch oven. Follow the same steps, but after adding the broth and rice, bring it to a simmer, cover, and cook for 40-50 minutes, or until the rice is tender, before proceeding with the final steps.
• Can I use frozen chicken? Yes. You can add the frozen chicken thighs directly to the pot without searing. Increase the pressure cooking time to 30 minutes.

What To Serve With Creamy Chicken and Wild Rice Soup

This hearty soup is a complete meal, but it’s even better with a simple side.

• A slice of crusty, rustic bread with butter
• Warm dinner rolls
• A simple green salad with a lemon vinaigrette

How To Store Creamy Chicken and Wild Rice Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb the broth, so the soup will thicken.
• Freeze: This soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Creamy Chicken and Wild Rice Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 450 kcal
• Fat: 20g
• Carbohydrates: 35g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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