Instant Pot Chicken and Wild Rice Soup
Try this Instant Pot Chicken and Wild Rice Soup recipe, or contribute your own.
Try this Instant Pot Chicken and Wild Rice Soup recipe, or contribute your own.
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion diced
- â½ teaspoon black pepper
- 2 teaspoons salt adjust to taste
- 1 pounds skinless and boneless chicken thighs, cut into bi
- 1 package portabello mushrooms sliced
- 1-2 tablespoons minced garlic (i use 2 tablespoon
- 1 serrano pepper minced
- 3 teaspoons fresh thyme plus extra for garnish to taste
- 2 teaspoon minced fresh sage
- â¼ teaspoon crushed red pepper flakes
- 4 cups chicken broth or bone broth
- 1 cup uncooked wild rice
- 1 medium potato (leave whole)
- â½ cup full-fat coconut milk (or you can use heavy
- 2 tablespoons ghee butter or sustainable palm shortening, optional
- Carbohydrate 193.815423338854 g
- Cholesterol 67.044186450278 mg
- Fat 28.3499957968157 g
- Fiber 21.3550329318841 g
- Protein 36.5535984115476 g
- Saturated Fat 16.5143450600522 g
- Serving Size 1 1 recipe (1067g)
- Sodium 380.544719668342 mg
- Sugar 172.46039040697 g
- Trans Fat 2.11747285580471 g
- Calories 1139 calories
Step-by-step
- Rinse the wild rice and drain.
- Add all of the ingredients to the pot except for the potato, coconut milk and mix well.
- Place the potato on top of the mixture.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure.
- Remove the potato and place it into a blender along with the coconut milk. Pour this mixture back into the pot along with the butter and mix well.
- Garnish with fresh thyme if desired and serve.
Why is the rice still crunchy while the chicken is overcooked? That friction point frustrates many cooks who drop every ingredient into a pressure cooker simultaneously. True wild rice is actually an aquatic grass seed with a tough hull. It requires significant thermal energy to soften, unlike domesticated white rice which disintegrates under pressure. Chicken thighs tolerate longer cooking times than chicken breasts because of their higher fat and connective tissue content, making them the correct choice for a thirty-minute high-pressure cycle.
Managing Texture Under Pressure
Pressure cooking traps steam, raising the boiling point of water and forcing moisture into dense ingredients. However, starches and dairy behave unpredictably under these conditions. Adding full-fat coconut milk or heavy cream before pressurizing risks curdling due to the intense heat. Blending a whole cooked potato with that dairy creates a natural starch emulsion that thickens the broth without flour. Stir the dairy and fat into the finished soup off the heat source to maintain a velvety consistency. Store leftovers in an airtight container for up to four days, noting that wild rice continues to absorb liquid as it sits.
- Do not substitute chicken breast for thighs, or the meat will shred into dry, chalky fibers during the pressure cycle.
- Rinse the wild rice thoroughly in a fine-mesh strainer to remove surface starches that can trigger the pressure cooker's burn warning.
- Ensure the pressure valve is fully sealed before starting the timer, or steam loss will prevent the internal temperature from reaching the required 250 degrees Fahrenheit.
