Instant Pot Chicken Wild Rice Soup
Warm and cozy instant pot chicken wild rice soup takes under an hour to make! It's cream, snug, and studded with celery, onions, mushrooms, and carrots. The perfect meal for chilly winter nights!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Littlespicejar →Chef's Notes
Purchase prechopped veggies or pop each individual veggie into a food processor and give it a few pulses to make this faster.
I used Trader Joe’s 21 seasoning salute for this recipe (that’s their version of the Mrs. Dash salt-free Original seasoning blend.)
The soup will thicken significantly as it sits. Leftovers should be placed in an airtight container and refrigerated. Additional milk, cream, broth, or water can be used to adjust the consistency of the soup when reheating.
I suggest using real wild rice for this recipe. A wild rice blend, white rice, or brown rice won’t produce the same results. Unfortunately, they do soften quite a bit in the time needed to prepare this recipe.
Leftovers can be frozen, just allow them to defrost in the refrigerator overnight. You may need additional water or broth to help bring it back to its normal consistency.
01/21: After several reviews, I’ve changed the quantity of the all-purpose seasoning to 1-3. The original recipe called for 3 tablespoons but some readers have mentioned that this made their soup quite spicy for them. We make this soup with 3 tablespoons often and don’t find it spicy, but you may want to start with 1 tablespoon and add more if this is your first time making this soup!
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Reviews from the Original Source
Best chicken wild rice recipe I’ve had and so great using either thawed or frozen chicken right in there!!
Fantastic! For those who can’t get the Trader Joe’s or Mrs, Dash seasoning, there are DIY substitutes online.
My family absolutely loves this recipe. We have thee pickiest 6 year old son and he actually requests this recipe with fresh bread bowls. This time, I didn't know we were out of milk, so I searched the fridge for something creamy and came across a block of cream cheese. Added the entire block of cream cheese, cubed, and it worked perfect! So, so good!
Delicious! This recipe is so hearty and rich with flavor for the fall. We loved it.
Made this the other day and it worked out very well. I added a can of corn niblets for some extra texture. Because I was lazy I just threw in a couple chicken legs that I had been saving for a different meal and the meat just fell off the bone.
I've made this recipe multiple times, and it's always a hit! The only thing I do differently is double the mushrooms (my husband loves them) and I use all chicken broth (6 cups total) and no water. Thank you for this recipe!
I found it to be watery :( i used 1/2 and 1/3 and should have used heavy whipping cream
This soupn
We love this recipe! It has made its way to our regular rotation.
I've made this recipe several times now. The flavor and spice level is perfect. If you like your wild rice to be a bit more puffy and open, I would suggest adding an extra 10 minutes to the instant pot cook time if you are eating it the same day. If you are eating it the next day (my preference), then do the normal 35 and reheat in a crockpot on high for roughly an hour making sure to stir occasionally. The rice will open up a bit more in the crockpot.
It's really good. Instead of mushrooms or roux I sautéed the mirepoix in butter, then added a carton of condensed portabella mushroom soup (also from TJs) with the broth. After the quick release it was a bit runny but it really did thicken up after 15-20 minutes rest. Family went wild over it!
I did wonder why the extra step of doing the roux after the quick-release. Seems like adding another dirty pot unnecessarily. I'm wondering if folks succeed in doing the roux with the sautée feature before the other ingredients and pressurizing.
Other than adding some lemon juice and salt I made the recipe as written using half and half and the Trader Joe spice. I like the soup’s spice level. I will add a few mushrooms and/or peas next time. But this is delish as is.
I made this today and it is delicious, however when I did the quick release, along with the steam, a lot of the spices came out all over the counter and floor. I used about 2 tablespoons of the 21 salute. I also used precooked chicken and added at the end with the roux. Have you ever had the spices come out with the steam?
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