Chicken and Wild Rice Soup for Your Pressure Cooker
A rich, creamy, and hearty chicken and wild rice soup made easy using your pressure cooker. Perfectly tender chicken, chewy wild rice, and savory vegetables come together for a comforting one-pot meal.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons Butter or olive oil
- 1 small White or yellow onion peeled and diced
- 2 medium Carrots diced
- 2 Celery stalks diced
- 6 cloves Garlic minced
- ¼ cup All-purpose flour
- 6 cups Chicken stock or veggie stock
- 1 pound Boneless skinless chicken breasts
- 8 ounces Baby bella mushrooms diced
- 1 cup Uncooked wild rice rinsed and drained
- 1 tablespoon Fresh rosemary finely chopped
- 2 Bay leaves
- 2 cups Plain milk cow’s or plant-based
- 2 large handfuls Fresh baby spinach roughly chopped
- Fine sea salt and freshly cracked black pepper to taste
Instructions
Instructions
- Heat butter or olive oil in pressure cooker on sauté setting.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 1 more minute until fragrant.
- Sprinkle in the flour and stir for 2 minutes to thicken.
- Slowly pour in chicken stock while stirring to keep smooth.
- Add wild rice, chicken breasts, mushrooms, rosemary, and bay leaves. Stir everything together.
- Lock the lid, let pressure build and cook on high for 20 minutes.
- Allow 10-minute natural pressure release, then slowly vent to release remaining pressure.
- Carefully open lid, remove and shred chicken, then return to pot.
- Stir in milk and spinach. Season with salt and pepper. Serve hot.
Notes
For extra creaminess, stir in a handful of Parmesan cheese at the end. Soup thickens as it sits, so add broth when reheating.