Tender chicken, wild rice, and veggies cooked together for a comforting, flavorful Instant Pot dish.
# What you'll need:
→ Poultry
01 - 1 pound boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Grains
06 - 3/4 cup uncooked wild rice blend, rinsed
→ Liquids
07 - 6 cups low-sodium chicken broth
08 - 1 cup water
→ Seasonings and Herbs
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1/2 teaspoon dried rosemary
12 - 1 bay leaf
13 - 1/2 teaspoon freshly ground black pepper
14 - 1 teaspoon kosher salt, to taste
→ Optional Additions
15 - 1/2 cup heavy cream or full-fat coconut milk
16 - 2 tablespoons chopped fresh parsley, for garnish
# Method:
01 - Set pressure cooker to Sauté mode. Heat a splash of oil, then add onion, carrots, and celery. Sauté for 3 to 4 minutes until vegetables are slightly softened. Stir in garlic and cook 30 seconds until fragrant.
02 - Add chicken, wild rice blend, chicken broth, water, dried thyme, dried parsley, dried rosemary, bay leaf, black pepper, and salt. Stir thoroughly to combine.
03 - Cancel Sauté function. Secure lid and set valve to Sealing. Cook on Manual or Pressure Cook (High) for 25 minutes.
04 - Allow for a natural pressure release for 10 minutes, then release any remaining pressure manually according to manufacturer’s safety guidelines.
05 - Remove lid and discard bay leaf. Transfer chicken pieces to a bowl, shred using two forks, then return shredded chicken to the soup.
06 - If desired, stir in heavy cream or coconut milk for a richer consistency.
07 - Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with chopped fresh parsley.
