You’ll love this giant bowl of coziness with this super easy to make wild rice soup. It’s naturally gluten free and dairy free, and chock full of veggies.
2 Tablespoons avocado oil, or olive oil
1 onion, 1/4″ diced measuring 3 cups
4 stalks celery, thinly sliced measuring 2 cups
4 carrots, peeled and sliced measuring 2 cups
2 cloves garlic, minced
1 pound boneless skinless chicken thighs, cut into 1/2 pieces
1 teaspoon poultry seasoning
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried
2 sweet potatoes, peeled and cubed 1/2″x 3/4″, measuring 6 cups
1 cup wild rice, not cooked
4 cups chicken stock, preferably low salt or unsalted
1 teaspoon sea salt, or to taste, see notes
1/2 teaspoon ground black pepper
Optional Creamy Variation:
1/2 cup coconut cream, Savory Cashew Cream, or heavy cream
Press the sauté button on the Instant Pot, (I use the 6 quart) and allow it to come up to temperature. When the Instant Pot is heated, add the avocado oil along with the onion, celery, carrots, and garlic. Sauté stirring often until the veggies barely start to soften 4-6 minutes.
Add the cut up chicken thighs with the poultry seasoning and thyme. Continue to sauté until the outer edges of the chicken begin to turn white, 2-3 minutes. (The chicken doesn’t need to be done at this step.)
Turn off the sauté function, then add the sweet potatoes and wild rice. Pour the chicken stock over the top. Then stir the ingredients together and push the ingredients down with the back of a spoon to submerge them as best as possible.
Secure the lid, set to sealing, and pressure cook for 30 minutes. When the timer is done, cover the valve with a cloth to avoid spattering and quick release. When the Instant Pot is safe to open, stir in salt and pepper to taste.
If you’re using the creamy option, stir in either the coconut cream or cashew cream and serve immediately.
To make this on the stove top, sauté just like you would with the Instant Pot version. After you’ve reached the step where you add in the chicken stock, partially cover and simmer until the rice is tender. You may need to add as much as 2 additional cups of chicken stock due to evaporation. Season to taste and serve. If you’re using the creamy variation, add the cream of choice in about 10 minutes before the soup is done.
Add sea salt just to taste which will vary depending on whether or not your chicken stock is salted. None of my ingredients were salted, and so we found we like just under 2 teaspoons of salt to season this batch of soup.
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Chicken Wild Rice Soup, Chicken with Wild Rice Soup, Chicken and Wild Rice Soup