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:
- What the heck do I do with all my leftover Thanksgiving turkey? Leave the chicken out of the recipe and stir some cooked turkey in at the end! Problem solved!
- What the heck do I feed my visiting family/guests before/after/during the holiday (think: Thanksgiving Eve, Christmas Eve, New Year’s Eve/Day)? THIS easy no-fuss, one-pot meal! Problem solved!
- How do I keep my family from discussing politics at the dinner table for just one night? TALK about how FANTASTIC this soup is! Chicken and wild rice soup to the rescue! Problem solved!
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
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
Â
- 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.Â
- 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.
Pamela Vassallo says
You had me at coconut milk. LOL! I had all the ingredients in my pantry and was ready to go with just a few minutes prep time. Didn’t have a whole potato, so I subbed instant (which I keep on hand as a thickener because I’m GF) and I couldn’t resist adding a solid splash of white wine with a teaspoon of tarragon while it finished. WHOA! AMAZING! This was supposed to be a “love gift” for my neighbors who are both under the weather, but it was so dang good I shared it with everyone! I used the leftover coconut milk for a fantastic pot of chai tea which I am enjoying as I write this. Can’t wait to discover more of your recipes!
Ashley - My Heart Beets says
Pamela, that’s so great to hear! Thank you for letting me know how much you liked this 🙂 Can’t wait to hear what you think of other recipes that you try!
Sue O says
This soup is amazing!! We have gluten and dairy issues at our house which makes cooking challenging sometimes!! Thank you so much for this! I will definitely be checking out your other recipes!
Ashley - My Heart Beets says
Thanks, Sue! Happy to hear that you liked this so much 🙂 Can’t wait to hear what you think of any other recipes you try!
Kristen Pekarski says
I made this for dinner tonight. It is so good. There are so many flavor layers. I could not find any serrano peppers at the store. I left the peppers out but followed the rest of the recipe. I love this soup. It was so easy. This recipe is staying in the rotation for sure. Thank you so much for sharing.
Ashley - My Heart Beets says
Kristen, that’s so great to hear – thanks for letting me know how much you liked it 🙂
Evie says
I’m making this tomorrow in a crock pot and can’t wait for dinner tomorrow. My question is about the coconut milk. Does the recipe call for coconut milk that comes in a carton and is refrigerated? Or is it the coconut milk from a can?
Ashley - My Heart Beets says
Hi Evie, I use full-fat canned coconut milk. Please let me know how it goes in the crockpot!
Jim Heiman says
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
Ashley - My Heart Beets says
Jim, that’s awesome to hear! Thanks for letting me know how much you liked this 🙂