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Pressure Cooker Chicken and Wild Rice Soup

A creamy, nourishing soup with tender shredded chicken, nutty wild rice blend, and vegetables, made in the pressure cooker in under an hour.

50 minEasyServes 4340 cal/serving

AmericanSoupPressure CookerStandardLow CarbAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 2/3 cup wild rice blend, rinsed
  • 6 cups low-sodium chicken broth
  • 2 medium carrots, diced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 tsp dried thyme
  • 2 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  1. 1

    Set pressure cooker to Saute mode. Melt 2 tbsp unsalted butter and cook 1 medium diced yellow onion, 2 medium diced carrots, and 2 sliced celery stalks until softened, about 4 minutes. Add 3 minced garlic cloves and stir 30 seconds.

  2. 2

    Sprinkle 1/4 cup all-purpose flour over the vegetables and stir to coat, cooking for 1 minute.

  3. 3

    Add 6 cups low-sodium chicken broth, 2/3 cup rinsed wild rice blend, 1/2 tsp dried thyme, and 2 bay leaf. Nestle 1.5 lbs boneless, skinless chicken breasts in the liquid and season with 1 tsp kosher salt and 1/2 tsp black pepper.

  4. 4

    Seal the lid and pressure cook on High for 20 minutes. Natural-release for 10 minutes, then quick-release any remaining pressure.

  5. 5

    Remove the chicken and shred with two forks. Remove and discard the bay leaves. Stir 1/2 cup heavy cream into the soup.

  6. 6

    Check that the chicken has reached an internal temperature of 165 degrees F (74 degrees C). Return the shredded chicken to the pot. Taste and adjust seasoning, then serve.

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Questions

What internal temperature should Pressure Cooker Chicken and Wild Rice Soup reach?

For Pressure Cooker Chicken and Wild Rice Soup, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for heavy cream in Pressure Cooker Chicken and Wild Rice Soup?

The entry for Pressure Cooker Chicken and Wild Rice Soup calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I use chicken thighs instead of chicken breasts in Pressure Cooker Chicken and Wild Rice Soup?

Yes, and in a long cook they are the better choice: boneless thighs stay juicy where breasts turn stringy. Use the same weight and the same time. As written, the entry for Pressure Cooker Chicken and Wild Rice Soup uses 1.5 lbs boneless, skinless chicken breasts.

Can I make Pressure Cooker Chicken and Wild Rice Soup gluten-free?

Yes. The gluten in Pressure Cooker Chicken and Wild Rice Soup is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Pressure Cooker Chicken and Wild Rice Soup keto-friendly?

A serving of Pressure Cooker Chicken and Wild Rice Soup carries 16 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many carbs are in Pressure Cooker Chicken and Wild Rice Soup?

One serving (the recipe makes 4) has 16 g of carbohydrate in about 340 calories, with 7 g protein and 15 g fat, plus 2 g fiber and 2290 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Pressure Cooker Chicken and Wild Rice Soup?

Yes. Refrigerate Pressure Cooker Chicken and Wild Rice Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The wild rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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