I grew up in northern Wisconsin; to me, fall and winter comfort food means wild rice and chicken soup. Growing up, my mom used to take hours to make this, whether on the stove top or in the crock pot.
Even though I live in the South now (and even though it’s currently 82 degrees out), fall still just isn’t complete without this dish. And with my Instant Pot, I can make it in a little under an hour – no more having to plan hours ahead to have my favorite comfort soup!
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I’ll admit, there are still times I love to pull out my crock pot and have something simmering away all day. But honestly, I like the flexibility my Instant Pot offers. I can have my favorite dishes ready in a fraction of the time!
Why Wild Rice?
Where I grew up, wild rice is really easy to find. It actually grows, well, wild in several areas! You can find it in the grocery stores, at gift shops, and at farmers markets. It’s a little more expensive there than white rice, but not anything outrageous.
When I moved to Southern California for college and later to the South, I discovered that wasn’t the case everywhere. That’s where Amazon comes in!
If you have trouble finding wild rice, you can find several types on Amazon and have it within a day or two. This brand is one of my faves! (Because it’s not just the black wild rice, it won’t turn the soup purple when you cook it!)
Lundberg Family Farms – Organic Wild Blend Rice, Pantry Staple, Whole Grain Blend of Black, Brown, Red, & Wild Rice, Non-GMO, Gluten-Free, USDA Certified Organic, Vegan, Kosher (32 oz, 2-Pack)
Wild rice offers both a mild, nutty taste and a texture that will stand up to this soup without getting mushy. It has a texture that is more in the “al dente” range without being crunchy. It’s the best choice for this amazing soup!
Why I Love My Instant Pot
I used to be pretty much addicted to my crock pot. I made freezer meals that I could just dump and heat and had a whole rotation system.
And if I had nothing other to do in the morning than start a Crock Pot meal, I’d be golden! But with homeschooling, working from home, and just plain not being a morning person, I forgot more often than not…and more often than not, I was scrounging for something to make for dinner around 3:30 or 4.
Not really what I wanted to do after a full day!
This is honestly why I love my Instant Pot. I can still plan, but I don’t have to get dinner going 8 hours ahead of time to have it ready on time. And if I don’t feel like planning (we all have those times!), I can still put together a great meal in no time!
I use the 6 quart, since it’s just me, my husband, and my son. For larger families, the 8 quart is amazing! You can find some great prices on both at Amazon!
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, 6 Quart, Stainless Steel/BlackInstant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, 8 Quart, Stainless Steel/BlackThe Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results — with Photographs of Every Step
Ready for real comfort food? Try this recipe – I think you’ll love it as much as I do!
Looking for more great Instant Pot recipes?
- Instant Pot Loaded Baked Potato Soup
- Instant Pot Cilantro-Lime Rice
- Instant Pot New England Clam Chowder
Instant Pot Wild Rice and Chicken Soup
This satisfying, earthy soup is so warm and comforting. The wild rice is filling, while the finely minced and chopped vegetables give the soup a more consistent flavor throughout. Shredded chicken breast is the perfect addition!
- 1 T. extra virgin olive oil
- 2 large stalks celery, diced small
- 1 large carrot, diced small
- 1 small white onion, diced small
- Sea salt and black pepper, to taste
- 4 oz. baby Portobello mushrooms, cleaned and sliced
- 1 t. dried thyme
- 1 c. wild rice blend, rinsed
- 1 lbs. boneless chicken breasts
- 2 whole bay leaves
- 6 c. chicken broth
- ¼ c. fresh parsley, chopped
1. Add olive oil to Instant Pot® and select the Sauté function. Set to medium and once hot, add celery, carrots, and onion. Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies start to soften, approximately 3 minutes.
2. Add mushrooms and dried thyme. Stir to combine and continue cooking, stirring occasionally, until the mushrooms start to develop some color, approximately 3-4 minutes. Turn unit off.
3. Add wild rice, chicken breast, bay leaves, and broth to Instant Pot®. Add lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 30 minutes.
4. When cook time is complete, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and carefully remove lid.
5. Transfer the chicken breast to a platter and shred with two forks. Return chicken to Instant Pot® and add fresh parsley. Season with additional salt and black pepper, if desired, and stir to combine before serving. Enjoy!
*This recipe was tested at 30 minutes active cook time. The rice is soft, but not overly mushy at this time setting. For firmer rice, reduce active time to 28 minutes.
*Money-saving hack: Use a combination of chicken broth and water instead of all broth. Because you're cooking the vegetables and chicken in the liquid, you'll still have a great-tasting soup for a bit less money!
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