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Instant Pot Chicken Wild Rice Soup

Instant Pot Chicken Wild Rice Soup

The ultimate comfort food, this Instant Pot Chicken Wild Rice Soup is creamy, hearty, and packed with flavor. It's the perfect easy weeknight dinner that will satisfy your cravings. Make it tonight and enjoy a warm, nourishing bowl!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice uncooked
  • 18 ounces boneless and skinless chicken breasts
  • 1 cup yellow onion diced small
  • 1/2 cup carrot peeled and diced small
  • 1/2 cup celery peeled and diced small
  • 6 cups chicken broth low-sodium
  • 1/2 teaspoon dried ground sage
  • 1/4 teaspoon ground dried thyme
  • 1/4 teaspoon ground dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups Greek yogurt fat-free, plain
  • 1/4 cup parsley fresh, chopped
  • 3 tablespoons cornstarch optional
  • 3 tablespoons cold water optional

Equipment

  • Instant Pot
  • Peeler
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife

Method
 

  1. First, rinse the wild rice thoroughly under cold running water. This helps to remove any excess starch and ensures that the rice cooks perfectly. Place the rinsed rice in the Instant Pot.
  2. Next, add the chicken breasts, onion, carrot, and celery to the pot. These fresh vegetables will create a flavor-packed base for the soup.
  3. Pour in the chicken broth, ensuring that all ingredients are submerged. The broth will infuse the soup with rich flavor.
  4. Sprinkle in the sage, thyme, rosemary, salt, and pepper. Stir everything gently to combine the spices and herbs with the rest of the ingredients.
  5. Close the lid on the Instant Pot, ensuring the sealing ring is properly in place. Set the pot to manual mode and choose high pressure. Adjust the timer to 35 minutes, allowing the flavors to meld beautifully during cooking.
  6. When the cooking time is complete, let the pressure release naturally for about 10 minutes. This step allows the soup to finish cooking gently, ensuring tender chicken.
  7. After 10 minutes, carefully release any remaining pressure using the quick-release method. Once the pressure is fully released, remove the lid and set it aside.
  8. Take out the cooked chicken and shred it using a fork. The meat should be tender and fall apart easily.
  9. Return the shredded chicken back into the Instant Pot along with the Greek yogurt. Stir the mixture until it’s smooth and creamy, enhancing the soup's richness.
  10. Now it’s time to ladle the soup into serving bowls. Top each bowl with a sprinkle of fresh parsley for a vibrant finish. Serve warm, and enjoy!
  11. If you prefer a thicker consistency, mix the optional cornstarch with cold water to create a slurry. Gradually add it to the soup while stirring until the desired thickness is reached.

Notes

Extra tips or suggestions here.