Instant Pot Chicken Wild Rice Soup
Creamy, hearty chicken soup with wild rice made from scratch. Toss most of the ingredients into the instant pot and let it cook, with very little prep work.
Ingredients
- 1 onion chopped
- 1 cup carrot slices or chopped
- 1 cup celery chopped
- 5 clove garlic minced
- 1 cup mushrooms cleaned and chopped
- 1 cup wild rice uncooked
- 1 lb chicken thighs skinless boneless is easiest
- 4 cup chicken stock
- 2 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 can Cream of Chicken Soup
Instructions
- Add all ingredients – EXCEPT the canned soup – into the Instant Pot.
- Secure the lid and pressure cook on high for 35 minutes. Let the steam release naturally for 10 minutes, the quick release.
- Shred the chicken thighs and add the shredded meat back into the instant pot.
- Stir in the canned chicken soup for a creamier texture.
Notes
You can also use a flour/milk mixture to thicken the broth for a creamier soup, or to avoid adding a canned ingredient.