The creamiest and most delicious Instant Pot Chicken Wild Rice Soup! This soup is loaded with vegetables, protein, and healthy carbs. 10 minutes prep is all you need.
Ingredients
- 1 onion
- 2 cloves garlic
- 4 skinless boneless chicken thighs (chicken breast can work will be VERY dry though)
- 3.5 oz brown mushrooms (100g)
- 1 cup cubed carrots
- 1 cup cubed yellow bell pepper
- 1 cup cubed celery
- 1 cup wild rice (only wild rice will work, not brown rice or wild rice mix)
- 2 Tbsp chopped fresh sage
- 1 Tbsp fresh thyme leaves
- zest of 1 lemon
- 1 pinch nutmeg
- 4 cups chicken broth
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 cup whipping cream (35% fat)
- 1/2 cup milk
- sea salt
- pepper
Instructions
- Peel and chop onion and garlic. Peel and cube carrots and wash and cube celery and bell pepper. Slice mushrooms. Cube chicken thighs.
- Press "sautée" and once the Instant Pot says "hot" add a dollop of oil, chopped onions and garlic and brown them.
- Once nice and brown add a splash of water to deglaze, then add cubed chicken, mushrooms, cubed vegetables, wild rice, 4 cups of chicken broth, sage, thyme, lemon zest and nutmeg and season with salt and pepper if your broth is not already seasoned.
- Securely close the lid and turn the valve to the sealing position.
- Hit "cancel" and then set the Instant Pot to high pressure for 30 minutes, then let the pressure release naturally (this can take anywhere from 20-25 minutes).
- When the high pressure cooking time is over and the Instant Pot's alarm goes off prepare a Béchamel sauce.
- Béchamel: Add 1/4 cup butter to a small saucepan and melt over medium-low heat. Once melted, add 1/4 cup flour and whisk until well combined. Add cream and whisk well (don't worry if it curdles), then add 1/2 cup milk and whisk until well combined and keep whisking until milk is heated up, then immediately remove from heat and continue whisking until it thickens (about 5 minutes without stopping).
- Add Béchamel to ready cooked soup in Instant Pot and stir.
- You can serve like this, or wait a little and keep stirring. The longer you stir, the thicker the broth will become. For super-duper, extra creamy broth, hit the soup button (keep the lid OFF) to bring everything to a boil and keep stirring for 10 minutes so the broth and béchamel become one creamy soup.
- Season with sea salt and pepper if necessary, sprinkle with freshly chopped parsley and enjoy.
