Hearty Instant Pot chicken wild rice soup is easy to make with accessible ingredients and our easy step-by-step recipe and video. This one-pot dish is comforting and you can make it just as gourmet as a restaurant version.
Cut the chicken thighs into bite-sized pieces and prepare other ingredients.
Turn the Instant Pot on Saute setting, Normal heat mode. Once hot, add the butter and olive oil followed by onions, carrots, celery and 1 teaspoon of salt. Stir and saute for 3-4 minutes until softened.
Add the garlic, chicken, thyme and pepper. Stir through and follow with diced potatoes, wild rice and crumbled stock cubes.
Add 5 cups of water and stir through. Cancel the Saute setting.
Secure and lock the lid. Set to Pressure Cook/Manual on HIGH for 30 minutes. Once done, allow 10 minutes for NPR (natural pressure release).
While cooking, make the flour slurry to thicken the soup. Whisk the flour and 3-4 tablespoons of water in a small bowl or a jug until smooth and set aside.
Prepare other finishing ingredients.
Once the soup is done, open the lid and stir. Whisk in the flour slurry, followed by lemon juice, cream and Parmesan. Stir through and finish with chopped parsley. Taste for salt and season more if needed.
Serve in bowls topped with extra Parmesan, diced scallions, parsley and croutons if you like.
Notes
Storage tips: The texture of this soup changes with time. When served straight after cooking, the rice will be more intact and the soup will have a bit more texture to it. After storing, the rice will be softer as the grains will continue to absorb liquid and expand.The soup will have a thicker, slightly more mushy texture. Some people prefer the softer version while others like the al dente bite of the freshly cooked rice. This is something you might like to keep in mind with storage.In the refrigerator, the soup will keep for 2-3 days. Reheat thoroughly. If freezing, omit the cream and Parmesan and add it to the soup after it’s been thawed out and reheated. Store for up to 3 months. Remember, the texture of the soup will be more mushy, just as when you store it in the fridge for a couple of days.