Chicken Wild Rice Soup for Instant Pot

Remember Covid?  Of course you do! It’s the virus that never goes away! And the entire media Will. Not. Shut. Up. about it!  *steps off the soap box and kicks it away* Anywho, as I laid miserably in bed watching YouTube, I came across this recipe.  I could only imagine the smell and taste since I lost both during the quarantine. However, once I was better the smell and taste was so much better than I ever imagined!  Canned soup?  Restaurants? Forget about it! *done in her best Boston accent* Make this. Your tastebuds will worship you.

 

RECIPE
Chicken Wild Rice Soup for Instant Pot 

Ready in 45 minutes

Serves 6 qts

 

Ingredients 

  • 1 Large Onion, diced 
  •  2 medium carrots, peeled and diced 
  • 3 stalks celery, diced 
  •  6 Tbsp butter 
  •  16 oz. mushrooms, sliced 
  •  1 Tbsp (3 cloves) minced
  • garlic ¼ c Sherry wine 
  • 6 c chicken broth 
  • 1 Tbsp seasoned salt 
  • 2 tsp dried thyme 
  • 1 tsp dried sage 
  • 1 tsp dried rosemary 
  • 1 tsp dried dill 
  • 1 tsp black pepper 
  • 1 ½ c wild rice 
  • 3 lbs chicken (can be fresh or frozen) 
  •  2 c heavy cream 
  • ½ c all purpose flour 
  • 1 Tbsp creole seasoning 
  • 1 package Boursin Garlic and Herbs cheese 

 

Preparation

  1. Turn instant pot to saute 
  2. Add butter and when melted add carrots, onion, celery and mushrooms 
  3. Saute for 7 minutes
  4. Add garlic and saute for 1 minute
  5. Add sherry wine and let it simmer for 1 minutes 
  6. Add chicken broth 
  7. Add seasoned salt, thyme, sage, rosemary, dill and black pepper
  8.  Add wild rice and stir to combine
  9. Add chicken 
  10. Pressure cook on high for 35 minutes 
  11. Quick release 
  12. Remove chicken and set aside 
  13. Create a slurry with heavy cream and flour, whisk until combined 
  14. Stir slurry into pot 
  15. Add creole seasoning and boursin cheese. Stir until melted and combined, about 2 minutes 
  16. Shred chicken and add back to pot 
  17. Stir until combined 
  18. Serve and enjoy 

Tips

This is the perfect Recipe for fall, as all soups are. You can use fresh or frozen chicken. I usually use frozen chicken thighs. It is so good! And freezes well! You don’t need all the seasonings or wine. If you just add a little salt and pepper it’s delicious. 

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