Indulge in comfort with our Instant Pot Chicken and Wild Rice Soup. This simple chicken wild rice soup recipe combines tender chicken, wholesome wild rice, and a creamy broth in the Instant Pot for a quick and satisfying meal.
Perfect for cozy nights, this creamy Panera rice soup brings the rich flavors of chicken and wild rice to your table with minimal effort. Get ready to savor every spoonful of comfort!
Contents
Why You’ll Love Panera Rice Soup
- Hearty vegetables. This soup is packed with hearty vegetables like mushrooms, carrots, spinach, and onions.
- Comforting: The combination of hearty ingredients and warm broth makes this soup incredibly comforting, ideal for cold days or when you’re feeling under the weather.
Recipe Ingredients
- Onion: Adds a sweet flavor that forms part of the soup’s base.
- Carrots: Add color, texture, and natural sweetness to the soup.
- Mushrooms: Depending on the type chosen, they add a meaty texture and an earthy flavor to the soup.
- Spinach: Offers fresh, slightly bitter flavor and contributes to the soup’s vibrant green color.
- Chicken Broth: Provides a savory richness and forms the liquid base of the soup.
- Chicken Breasts or Chicken Thighs: Boneless, skinless chicken adds protein and a hearty, savory flavor to the soup.
- Long Grain Wild Rice: Contributes a chewy texture, nutty flavor, and the included seasoning packet enhances the overall flavor of the soup.
- Seasonings (Salt, Pepper, Italian Seasoning): Essential seasonings that enhance the overall flavor of the soup.
How to Make Instant Pot Chicken and Wild Rice Soup?
Step One: First, push the saute button on your Instant Pot and add the oil. Once the oil is hot, add your onion, carrots, garlic, and mushrooms. Saute them for 5 minutes.
Step Two: Press cancel to turn the saute off. Then, add the cooked chicken, broth, water, rice and seasoning packet, salt, pepper, and Italian seasoning. Stir the rice in.
Step Three: Next, close and lock the lid, and turn your pressure valve to the sealing position. Then hit pressure cook or manual and set the time for 20 minutes.
Step Four: For any soups, I recommend letting the Instant Pot naturally release so it doesn’t spray through the valve. However, if you are rushed for time, you can do a manual release.
Step Five: Remove chicken and set aside. Add the spinach and milk and stir until soup thickens.
Step Six: Shred the chicken and stir back into the soup. Serve and Enjoy!
Expert Tips for Making the Perfect Rice Soup
- Use Wild Rice: It holds its texture well and adds a nutty flavor.
- Avoid Overfilling: Don’t fill your Instant Pot more than two-thirds full for even cooking.
- Pressure Release: Naturally release the soup for only ten minutes followed by a manual release. This will prevent the rice overcooking.
Variations
- Mushroom and Wild Rice Chicken Soup: Enhance the earthy flavors by adding a mix of wild mushrooms like shiitake, cremini, and oyster mushrooms to the soup. Saute the mushrooms with onions and garlic for depth of flavor.
- Curry Chicken Wild Rice Soup: Infuse a touch of curry powder or curry paste for a warm and aromatic flavor. Add coconut milk to create a creamy chicken wild rice variation.
- Creamy Spinach and Chicken Wild Rice Soup: Incorporate fresh spinach leaves for a vibrant color and added nutritional value. Finish the soup with a swirl of heavy cream or a dollop of Greek yogurt for extra creaminess.
Substitutions
- Chicken Thighs: Yes, you can substitute skinless chicken thighs for the chicken breast. They tend to be juicier and more flavorful.
- Brown Rice: While you can use brown rice, it will alter the flavor and texture of the soup. A real wild rice blend gives the soup a unique, nutty flavor and chewy texture.
- Coconut Milk: Adds creaminess to the soup, but if you prefer, you can use regular dairy milk or a non-dairy alternative such as almond milk.
How to Store Wild Rice Soup
- Cool Down Soup: Allow the Chicken and Wild Rice Soup to cool down and place in an airtight container.
- Refrigerator Storage: Store the wild rice soup in the fridge for 3-4 days.
- Freezer Storage: For longer storage, freeze the soup for 2-3 months.
- Thaw and Reheat: When ready to eat, thaw the soup overnight in the refrigerator and reheat on the stove for 5 minutes.
What to Serve With Chicken and Wild Rice Soup
- Tasty Broccoli Salad: A vibrant, crunchy side that adds a refreshing contrast to the hearty soup.
- Parmesan Monkey Bread: Savory, cheesy bread that pairs wonderfully with the soup, perfect for dipping.
- Tomato Basil Bruschetta: Fresh tomato and basil bruschetta on crispy slices of baguette offer a burst of flavors that complement the soup.
- Roasted Vegetable Platter: A medley of roasted vegetables such as bell peppers, zucchini, and cherry tomatoes served with a dip makes for a colorful and savory side.
- Crispy Chickpea Snack: Roasted chickpeas seasoned with your favorite spices add a crunchy and protein-rich element to your meal.
FAQ’S
Can I Use Frozen Chicken Breasts
Yes, you can use frozen chicken breasts in this Instant Pot Chicken wild rice soup. Increase the pressure cooking time by 2 minutes.
Do I Have To Use Real Wild Rice, Or Can I Use A Blend?
Real wild rice will give the soup a more authentic flavor and texture, but a wild rice blend can be used if it’s more accessible or suits your palate better.
How Do I Thicken the Soup?
If you find that this soup is too thin for your liking, you can always thicken it up. To thicken any soup, pull out a little broth into a separate bowl, add a few tablespoons of cornstarch or flour to it, and whisk it together. Next, whisk the mixture into your soup to thicken it. This will help prevent the starch from clumping and help it dissolve into the soup evenly.
Can I Cook This In The Slow Cooker?
Absolutely! You’ll need to adjust the cooking time accordingly, as slow cookers typically require longer cooking times than Instant Pots.
Instant Pot Chicken And Wild Rice Soup
Ingredients
- 1 Tablespoon Olive Oil
- 2 tablespoons Minced Garlic
- 2/3 cup Onion diced
- 2/3 cup Carrots diced
- ½ cup Mushrooms diced
- 1 cup Chopped Spinach
- 4 cups Low Sodium Chicken Broth
- 2 cups Water
- 2 Chicken Breasts Skinless
- 1 Pkt Long Grain Wild Rice I used uncle ben’s
- ½ tsp Salt optional
- ½ tsp Ground Black Pepper
- 1 tablespoon Italian Seasoning
Instructions
- First, push the saute button on your Instant Pot and add the oil. Once the oil is hot, add your onion, carrots, garlic, and mushrooms. Saute them for 5 minutes.
- Press cancel to turn the saute off. Then, add the cooked chicken, broth, water, rice and seasoning packet, salt, pepper, and Italian seasoning. Stir the rice in.
- Next, close and lock the lid, and turn your pressure valve to the sealing position. Then hit pressure cook or manual and set the time for 20 minutes.
- For any soups, I recommend letting the Instant Pot naturally release so it doesn’t spray through the valve. However, if you are rushed for time, you can do a manual release.
- Remove chicken and set aside. Add the spinach and milk and stir until soup thickens.
- Shred the chicken and stir back into the soup.
- Serve and Enjoy!
