Ingredients
1.5 lbs boneless skinless chicken thighs
1 cup wild rice blend (not instant)
1 large yellow onion, diced
3 carrots, sliced into rounds
3 stalks celery, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt (to taste)
1/2 tsp black pepper
1 cup heavy cream
2 tbsp butter
Instructions
Step 1: Turn the Instant Pot to the ‘Sauté’ setting and melt the butter. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.
Step 2: Stir in the minced garlic, dried thyme, and rosemary, and cook for another 1 minute until fragrant.
Step 3: Add a splash of the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot to avoid a burn warning.
Step 4: Add the chicken thighs, wild rice blend, salt, pepper, and the remaining chicken broth. Stir to combine.
Step 5: Secure the lid and set the valve to the ‘Sealing’ position. Pressure cook on ‘High’ for 25 minutes.
Step 6: Once the timer goes off, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
Step 7: Carefully remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.
Step 8: Stir in the heavy cream and let the soup sit for 5 minutes to thicken slightly before serving.
Notes
Ensure you use a wild rice blend, as pure black wild rice may require a longer cooking time.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 65 mg
Keywords: Instant pot soup recipes, chicken and wild rice soup, creamy soup, pressure cooker recipes, comfort food
