Instant Pot Chicken Wild Rice Soup
Instant Pot Chicken Wild Rice Soup is the best comfort food for those cold days! It’s dairy free, hearty, great for leftovers and freezing for later, not to mention ready in less than 1 hour!
Ingredients
- 1 1/2 lbs. boneless skinless chicken thighs raw, fat trimmed
- Salt and black pepper
- 4 cups low-sodium chicken broth
- 1 cup wild rice uncooked
- 4 garlic cloves minced
- 1 small yellow onion diced
- 3 –4 carrots peeled and diced
- 2 –3 celery stalk diced
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- 1 tsp. dried thyme
- 1 cup thinly sliced baby bella mushrooms
- 3 tbsp olive oil
- 2 cups full fat coconut milk
- 1/2 lemon juice
Instructions
- Season chicken with salt and pepper. Place the chicken, broth, wild rice, garlic, onion, carrots, celery, rosemary, oregano, thyme, and mushrooms in the Instant Pot.
- Lock the lid into place. Turn the vent valve to ‘Sealing’ position.
- Select ‘Manual’ setting on high pressure and set cook time to 30 minutes.
- When cook time is up, allow pressure to naturally release for 5 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position).
- When all of the pressure is released and the lid unlocks, remove the chicken and shred with two forks or a hand mixer.
- On the stove, add olive oil and dairy free milk in a saucepan over medium heat. Whisk continuously until well combined and heated through. Season with salt and pepper.
- Add the shredded chicken back to the Instant Pot along the whisked dairy free milk and olive oil mixture. Squeeze in 1/2 lemon juice and stir to combine.
- Serve immediately. Garnish with fresh parsley, lemon slices, fresh thyme and shredded or shaved parmesan, if desired.
Tried this recipe?Let us know how it was!