Instant Pot Chicken Wild Rice Soup
Instant Pot Chicken Wild Rice Soup with creamy broth, fresh kale and colorful carrots. This soup is comforting and warming perfect for a rainy Spring day!
Servings: 8 servings
- 1 tbsp olive oil
- 1/2 large white onion, diced
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 1 cup celery, thinly chopped
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 1 cup wild rice mix,
- 1 1/2 lb 3 boneless skinless chicken breasts, cubed
- 1/4 cup heavy cream
- 1 tsp thyme, fresh or dried
- 1 pinch sea salt and black pepper, to taste
- 2 cups fresh kale, chopped
Turn instant pot on sauté mode and add in oil. When the oil is hot add onion and garlic and sauté until fragrant and onions are translucent (2-3 minutes)
Start to add in the carrots, celery and mushrooms. I first add the carrots, let them sauté while I chop the celery to save time. Then I add the celery, stir and let it sauté while I slice the mushrooms. Finally I add the mushrooms, thyme and season with salt and pepper. Stir and sauté for 3-5 minutes.
Add broth, rice and chicken, stir to combine. Turn sauté mode off and set on high pressure for 25 minutes.
Allow 5 minutes of NPR then release all remaining pressure. Open the instant pot and pour in heavy cream and kale. Stir to combine. You may want to cover the pot to allow the kale to soften a bit, however you don’t need to.