INSTANT POT CHICKEN WILD RICE SOUP

By bubbles7380

prep time: 10 MINS
cook time: 35 MINS
total time: 45 MINS

Ingredients

• SOUP:
• 3 cups mirepoix (equal parts, chopped onion, carrots, and celery)
• 8 ounces mushrooms, diced (see notes)
• 1 cup uncooked wild rice, rinsed (see notes)
• 1 lb. boneless, skinless chicken breasts
• 6-8 cloves of garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons Mrs. Dash’s seasoning (see notes)
• 2 bay leaves
• 4 cups chicken broth
• 2 cups water
• 1/2 teaspoon EACH salt AND pepper
• ROUX:
• 5 tablespoons butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon garlic powder (optional)
• 2 cups milk (or half and half)

Preparation

Step 1

INSTANT POT: Add all the ingredients listed under the soup section into the instant pot (affiliate link), cover and cook on manual (high pressure) for 35 minutes. During the last 5 minutes prepare the roux. Quick release the steam by turning the valve. Remove the chicken, shred it using two forks, and add it back into the instant pot.
ROUX: In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes before adding the garlic powder (if using). Continue whisking as you slowly start streaming in the milk (or half and half). Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.
CHICKEN WILD RICE SOUP: Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. This allows the soup to thicken just a tad bit. Taste and adjust salt and pepper as desired. Serve with tons of crusty bread!
NOTES:
To make this recipe faster, you can purchase prechopped veggies or pop each individual veggie into a food processor and give it a few quick pulses.
I used Trader Joe’s 21 seasoning salute for this recipe and that’s their version of the Mrs. Dash salt-free Original seasoning blend (affiliate link).
Keep in mind the soup will thicken significantly as it sits. Leftovers should be placed in an airtight container and refrigerated. Additional milk, cream, broth or water can be used to adjust the consistency of the soup when reheating.
I suggest using real wild rice (affiliate link) for this recipe. A wild rice blend, white rice, or brown rice are not suitable. Unfortunately, they WILL become mushy in the time needed to prepare this recipe.