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.
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 stalks celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves 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
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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 stalks sliced celery stalks until softened, about 4 minutes. Add 3 cloves minced garlic cloves and stir 30 seconds.
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2
Sprinkle 1/4 cup all-purpose flour over the vegetables and stir to coat, cooking for 1 minute.
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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.
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4
Seal the lid and pressure cook on High for 20 minutes. Natural-release for 10 minutes, then quick-release any remaining pressure.
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5
Remove the chicken and shred with two forks. Remove and discard the bay leaves. Stir 1/2 cup heavy cream into the soup.
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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.