Minnesota Chicken Wild Rice Soup - Instant Pot
Equipment
Ingredients
- 3 Tbsp butter
- 1 Tbsp olive oil
- 1⅓ cup onion diced
- 1⅓ cup carrots sliced or diced
- 1⅓ cup celery sliced or diced
- 7 cups chicken broth stock or bone broth is fine
- 1½ lb chicken breast and/or thighs raw and individually frozen and not thawed prior to cooking
- 1 cup wild rice uncooked (real wild rice not the Uncle Ben’s stuff)
- 2 tsp salt PCMagic
- ½ tsp ground black pepper
- ½ tsp thyme dried
- 1 tsp sage dried
For Thickening:
- 4 Tbsp cornstarch
- 4 Tbsp water
- 2 cups half n half or evaporated milk or whole milk
Instructions
- Turn instant pot on sauté and heat butter and olive oil. Add your mirepoix (carrots, onion, celery combo) and let sweat for 3 minutes stirring occasionally.
- Add salt, pepper, thyme, and sage. Let that cook for about a minute. Add 1/2 cup of your chicken broth to deglaze your pot from any browned bits, if necessary.
- Add the rest of the chicken broth, wild rice, and top with your frozen chicken pieces. DO NOT STIR. Leave chicken on top. Partially thawed chicken is okay, but you need the extra cooking time for the real wild rice. I used 2 breasts and 2 thighs in this particular recipe)
- Put the lid on and cook for 25 min. When timer is done allow for a 10-15 min NPR, then QR. Remove chicken from soup and allow to cool a bit on a cutting board.
- While your chicken is cooling stir together the cornstarch and water. Stir into soup. Put your instant pot on ‘saute’ and stir your soup until thickened. Turn off heat and add half n half or milk. Dice your chicken and add back to pot. Serve hearty bowls of soup!
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This recipe uses frozen whole chicken breasts. They should be individually frozen and not frozen in a lump. The reason is that you will be using real wild rice and the cooking time is longer, so your chicken timing needs to match the rice timing.
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Minnesota Chicken Wild Rice Soup - Instant Pot
Servings: 8 servings
Equipment
Ingredients
- 3 Tbsp butter
- 1 Tbsp olive oil
- 1⅓ cup onion diced
- 1⅓ cup carrots sliced or diced
- 1⅓ cup celery sliced or diced
- 7 cups chicken broth stock or bone broth is fine
- 1½ lb chicken breast and/or thighs raw and individually frozen and not thawed prior to cooking
- 1 cup wild rice uncooked (real wild rice not the Uncle Ben’s stuff)
- 2 tsp salt PCMagic
- ½ tsp ground black pepper
- ½ tsp thyme dried
- 1 tsp sage dried
For Thickening:
- 4 Tbsp cornstarch
- 4 Tbsp water
- 2 cups half n half or evaporated milk or whole milk
Instructions
- Turn instant pot on sauté and heat butter and olive oil. Add your mirepoix (carrots, onion, celery combo) and let sweat for 3 minutes stirring occasionally.
- Add salt, pepper, thyme, and sage. Let that cook for about a minute. Add 1/2 cup of your chicken broth to deglaze your pot from any browned bits, if necessary.
- Add the rest of the chicken broth, wild rice, and top with your frozen chicken pieces. DO NOT STIR. Leave chicken on top. Partially thawed chicken is okay, but you need the extra cooking time for the real wild rice. I used 2 breasts and 2 thighs in this particular recipe)
- Put the lid on and cook for 25 min. When timer is done allow for a 10-15 min NPR, then QR. Remove chicken from soup and allow to cool a bit on a cutting board.
- While your chicken is cooling stir together the cornstarch and water. Stir into soup. Put your instant pot on ‘saute’ and stir your soup until thickened. Turn off heat and add half n half or milk. Dice your chicken and add back to pot. Serve hearty bowls of soup!
