RECIPE: Instant Pot Chicken and Rice Soup

This recipe comes to us from The “I Don’t Want to Cook” Book: Dinners Done in One Pot by Alyssa Brantley.

“Wild rice is notorious for taking a long time to cook,” Alyssa says in the book. “The Instant Pot® makes quick work of this whole grain. The pressurized environment leaves a perfectly tender and appropriately chewy split rice grain that adds so much texture and flavor to this thick and hearty dinner soup.”

Enjoy!

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Instant Pot Smoky Wild Rice and Chicken Soup

A brothy soup packed with chicken, wild rice, and veggies. The perfect comfort meal!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course dinner

Cuisine American

Servings 4

Calories 548 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

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• 2 tbsp extra virgin olive oil
• 1 large yellow onion, peeled and chopped
• 4 medium stalks celery, cut into 1/8" half-moons
• 4 cloves garlic, peeled and crushed
• 10 oz package sliced white mushrooms
• 2 1/2 tsp kosher salt
• 2 tsp dried parsley
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 1/2 cups black wild rice, rinsed
• 8 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breast
• 2 cups frozen crinkle-cut carrot rounds
• 2 tbsp finely chopped fresh parsley

Instructions

 

• Place the insert in the 6-quart Instant Pot®. Press the Sauté button and select High/More. Once hot, add oil, then onion, celery, garlic, mushrooms, and spices. Sauté 4 minutes, stirring frequently. Press Cancel to turn off Instant Pot®. 
• Add rice and broth, and stir to combine.
• Submerge chicken into broth mixture, taking care to keep rice grains submerged. 
• Close lid, press the Manual or Pressure Cook button, and set time to 20 minutes at High Pressure. 
• When the timer beeps, let pressure release naturally for 20 minutes, then quick-release remaining steam. 
• Press the Cancel button, open lid, and transfer chicken to a cutting board. Immediately stir carrots into pot and place lid back on (doesn’t have to be locked, just resting on top to keep heat in).
• Use two forks to shred chicken and transfer back to soup. Top with chopped parsley. Serve. 

Nutrition

Calories: 548kcalCarbohydrates: 65gProtein: 46gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 73mgSodium: 1815mgPotassium: 1702mgFiber: 8gSugar: 8gVitamin A: 11347IUVitamin C: 14mgCalcium: 102mgIron: 4mg

Keyword chicken and rice soup, chicken soup

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Excerpted from The “I Don’t Want to Cook” Book: Dinners Done in One Pot by Alyssa Brantley. Copyright © 2024 by SIMON & SCHUSTER, LLC. Photographs by Emily Weeks. Used by permission of the publisher. All rights reserved.

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