Pressure Cooker Chicken and Wild Rice Soup

Name: Pressure Cooker Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
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

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

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

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

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

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

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.

Questions

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

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

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

Yes. The gluten in this entry 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.

How long does Pressure Cooker Chicken and Wild Rice Soup keep?

Refrigerate it 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. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Pressure Cooker Chicken and Wild Rice Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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