Instant Pot Chicken and Wild Rice Soup (Gluten-Free, Dairy-Free)

Chicken and Wild Rice Soup

Instant Pot chicken and wild rice soup is so darn good! It’s flavorful, comforting, and the perfect dish for cooler weather. It is also gluten-free and dairy-free, and you’d never know it!

Wild rice adds a nutty, earthy flavor to the soup and great texture too. Chicken and mushrooms make this dish feel nice and hearty. This soup also has tons of flavor: lots of garlic, fresh thyme and sage, and spices.

“This soup is incredible! The flavors were so dynamic, and all ages from 5 to 65 could not get enough of it.”

Kiana

Soup is the Answer to all of your Holiday Problems:

This soup is the solution to all your holiday problems. Seriously, let me give you some examples:

My Secret Ingredient Roux is Made with a… Potato!

You know what bums me out? When restaurants put flour in soup. I mean, what is up with that? I get the concept of a roux, but you can thicken soup in so many other ways! My recipe for wild rice soup is gluten-free. NO FLOUR ALLOWED IN THIS SOUP.

I use a vegetable to make a “roux!” I make my “roux” by blending a cooked potato with coconut milk (you can definitely use heavy cream or whole milk if you’re not dairy-free). I know what you’re thinking… “Ashley, you are brilliant! Also, I didn’t know you could read minds!”

Yes, friends, not only can I read minds – I can also predict the future. My prediction: you will make and love this soup. Come back and tell me if I was right!

“This soup is AMAZING! Thank you so much for such an incredible, comforting, delicious recipe! Blending a potato in at the end is genius! This is going to become a staple. 🙂 I already can’t wait to eat it again tomorrow.”

Marie

“We really really liked this soup. This is serious comfort food. Using the potato with coconut milk was brilliant. It was so simple to make too. This is a definite keeper. Thanks Ashley you rock.”

Jim

Instant Pot Chicken and Wild Rice Soup

Instant Pot Chicken and Wild Rice Soup

4.98 from 37 reviews

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Cuisine American

Ingredients

 

• ▢ 1 ½ pounds skinless and boneless chicken thighs cut into bite-sized pieces
• ▢ 1 onion diced
• ▢ 1 cup chopped carrots
• ▢ 1 cup chopped celery
• ▢ 1 8 ounce package portabello mushrooms, sliced
• ▢ 1-2 tablespoons minced garlic I use 2 tablespoons but we are garlic lovers!
• ▢ 1 Serrano pepper minced

Spices

• ▢ 3 teaspoons fresh thyme plus extra for garnish to taste
• ▢ 2 teaspoon minced fresh sage
• ▢ 2 teaspoons salt adjust to taste
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon crushed red pepper flakes

 

• ▢ 4 cups chicken broth or bone broth
• ▢ 1 cup uncooked wild rice
• ▢ 1 medium potato leave whole

Add later:

• ▢ ½ cup full-fat canned coconut milk or you can use heavy cream/milk
• ▢ 2 tablespoons butter or ghee optional

Instructions

 

• Rinse the wild rice and drain.
• Add all of the ingredients to the pot except for the potato and the ingredients listed under “add later.” 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.

Notes

I buy cultivated wild rice from Trader Joe’s but I bet this would also be great with hand-harvested wild rice if you can get your hands on some (lucky ducks!).

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!