Instant Pot Creamy Chicken and Wild Rice Soup

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Spring has sprung. Here in the beautiful Northwest, the weather is warming, the flowers are blooming, and the sun comes out … sometimes. We know to expect that there will still be plenty of puddle jumping, drizzly, downright chilly days before the weather fully turns to summer sun. We still have plenty of time for soup.

When the weather is more cloudy than not, make this Instant Pot Creamy Chicken and Wild Rice Soup. Filled with chunky carrots and celery, tender chicken, and wild rice, it’s thick, hearty and mmm mmm good. Delicious proof that the most soothing, satisfying meals are made in your own home, and with a recipe like this they can be extremely easy and low-lift, too. 

I love my Instant Pot, and once I get it out, there’s no stopping me. One night, I’ll make stew. Another night, chicken tortilla soup. I’ll make a pot of beans, some oatmeal, a toothsome mushroom risotto – all at the push of a button. I try to put it away, but I keep thinking of things I can make. I’m going on week number two now.

This soup is so good and so easy that I’ve had it on repeat lately. It’s a great recipe from Pioneer Woman Ree Drummond, and I wanted to share it with you just as it appears on her website. Since I’ve made it one or two times – okay, more like 4, here are some suggestions from my learning curve.  

Start by rinsing your rice. Use a fine mesh strainer held under cold running water until the water runs clear, then set that aside. Prep your veggies and get all of your ingredients ready so that you can just add them in when the time comes. I always add more celery and carrots. It bulks up the veggie portion and helps you use up some of that giant bag of celery (sees self here) so it doesn’t go to waste. 

The fresh herbs are nice, but don’t sweat it if you don’t have any. I made it once with fresh rosemary and another time with fresh thyme, just because that is what I had on hand. You could add dried ones, or even a teaspoon of poultry seasoning and your soup will still taste great. If you like mushrooms, they are really good in this soup, too. Sauté them in a little olive oil or butter in a separate pan and stir them in at the very end. 

If you have time, go ahead and start with raw chicken, but I have never done this. Rotisserie chicken is sublime in this recipe, and why work so hard when you don’t have to? If you go the raw route, I would suggest including some chicken breasts, maybe at a more than half ratio. The thighs do give great flavor, but it’s the chunks of shredded white meat that I’m always so happy to get in my spoon. 

For rotisserie chicken, I suggest adding about 1/3 cup to the Instant Pot just before you pressure cook. I do this to add flavor, but I add the rest of the chicken right at the end, with the kale, to preserve it’s texture and keep it nice and chunky. Every time I have made this, I use frozen rotisserie chicken and frozen kale. And it’s perfect.

To make this gluten-free, skip the flour and use a cornstarch slurry: 2 tablespoons corn starch mixed in a small cup with 2 tablespoons of water. Sometimes I stir in just a bit of butter, but you can skip this if you like. I only use a splash of cream, splashing in more as needed. And I never add the lemon juice, but instead use sour cream or yogurt for the acid element. Give it a try! I don’t add any salt and I do use Better Than Bouillon Reduced-Sodium Chicken Base for my broth.

Before you put your Instant Pot away, give it a quick spring cleaning. Go around the narrow, hard to reach recess (where the lid sits) with a barely soapy dishrag or paper towel wrapped around a butter knife to clean up any spills. To steam clean, add 1 1/2 cups of water, 1/2 cup white vinegar, plus a little lemon peel to the inner pot. Put on lid and lock, making sure the steam valve is in the sealing position. Set to steam setting, or low pressure, for 2 minutes, then let pressure release naturally. Let cool, then discard contents and wash inner pot. Wipe the outside of your Instant Pot with a microfiber towel dampened with warm, soapy water. When I cooked with my grandmother, she would always take time to wipe down an appliance before putting it away and it’s something I always do, too. Her words:  “I always put an appliance away clean, then it will come out to greet me with a smile.” 

Instant Pot Creamy Chicken and Wild Rice Soup

• 2 lb. skinless, boneless chicken thighs (about 6), fat trimmed (or shredded rotisserie chicken)
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 1 Tablespoon  olive oil
• 3 large celery stalks sliced 1/4-inch thick
• 2 large carrots, sliced 1/4-inch thick
• 1 garlic clove, finely chopped
• 1 onion, chopped
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons finely chopped fresh thyme 
• 1/2 cup white wine (or low-sodium chicken broth)
• 4 cups  low-sodium chicken broth, plus 1/2 cup water
• 1 cup uncooked wild rice (not quick-cooking)
• 1 bay leaf 
• 2 Tablespoons salted butter, at room temperature 
• 2 Tablespoons all-purpose flour 
• 1/2 bunch kale, leaves torn into bite sized pieces (about 4 cups)
• 1/2 cup half and half
• 1 Tablespoon fresh lemon juice

Season chicken with 1 teaspoon each salt and pepper. Add olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 2 1/2 to 3 minutes per side. Remove chicken to a plate.

Add celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until wine is reduced by at least half, about 2 minutes. Add broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.

Put on lid and lock, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After time is up, carefully turn valve to venting position and let steam release. Unlock and remove lid, being careful of any remaining steam.

Remove chicken from pot and shred with two forks in a bowl. Meanwhile, in a small bowl, mash butter and flour together with a fork to make a paste.

Return chicken to pot. Add butter mixture, stirring to thicken. Set Instant Pot to sauté. Add kale and cook 2 minutes. Stir in half-and-half and bring to a simmer, then press cancel. Just before serving, remove bay leaf, add lemon juice and stir. Season to taste with salt and pepper.