This 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!
I really think you’ll love this soup. The 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.
I use cultivated wild rice in this recipe (hello, Trader Joe’s) but I bet this would also be amazing with hand harvested wild rice if you can get your hands on some (lucky ducks!).
the answer to all of your holiday problems… soup!
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!
a very special (gluten-free) roux made with a potato!
You know what really 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 flour-free. NO GLUTEN 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!Print
- 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
- 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)
- ½ cup full-fat coconut milk (or you can use heavy cream/milk)
- 2 tablespoons ghee, butter or sustainable palm shortening, optional
- Rinse the wild rice and drain.
- Add all of the ingredients to the pot except for the potato, coconut milk and 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.