Why You’ll Love This Pressure Cooker Chicken and Wild Rice Soup Recipe
When you’re in need of a cozy meal that warms you from the inside out, this Pressure Cooker Chicken and Wild Rice Soup is just the ticket.
I love how quickly it comes together, making weeknight dinners a breeze. The rich flavors blend perfectly, and each spoonful feels like a warm hug.
Plus, it’s versatile; I can easily adjust the ingredients based on what I’ve on hand. The pressure cooker locks in moisture, ensuring the chicken stays tender and juicy.
Trust me, once you try it, you’ll want to make it again and again! It’s comfort food at its finest.
Ingredients of Pressure Cooker Chicken and Wild Rice Soup
When it comes to whipping up a delightful meal that feels like a warm hug in a bowl, the ingredients for Pressure Cooker Chicken and Wild Rice Soup are key. Not only do they come together beautifully, but they also create a rich tapestry of flavors that will make your taste buds dance. You might already have some of these items in your kitchen, which is always a win!
So, let’s roll up our sleeves and gather everything we need for this cozy soup.
Here’s what you’ll need for the recipe:
- 6 oz box of long grain and wild rice blend (Uncle Ben’s)
- 2 1/4 cups chicken broth (reduced sodium, if you prefer)
- 1 tablespoon olive oil
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 4 cups chicken broth (again, reduced sodium is an option)
- 3 boneless skinless chicken breasts
- 8 ounces baby portabella mushrooms, stems removed and sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons butter
- 1/2 cup flour
- 1 1/2 cups 2% low-fat milk
- 1/2 cup white wine (optional)
Isn’t that a lovely list? Now, you might be wondering about substitutions or what to do if you’re missing an ingredient.
Don’t sweat it! If you’re not a fan of mushrooms, leave them out or swap in another veggie you love. No white wine on hand? Just add a bit of extra milk or even some lemon juice for brightness.
This recipe is pretty forgiving, so feel free to get creative! And hey, if you find yourself short on chicken broth, just use water and crank up the flavor with herbs from your spice rack. Cooking is all about making it your own, and this soup is the perfect canvas for your culinary expressions.
How to Make Pressure Cooker Chicken and Wild Rice Soup
Making Pressure Cooker Chicken and Wild Rice Soup is a delightful journey, and it all starts with a little prep work. First off, grab that 6 oz box of long grain and wild rice blend—yes, Uncle Ben’s is a classic choice. Cook it according to the package instructions, swapping in 2 1/4 cups of chicken broth instead of plain water. This little switch is like adding a secret ingredient, giving the rice a flavor boost that’ll have you wondering why you ever used water in the first place.
While the rice is cooking away, let’s turn our attention to the pressure cooker. Heat 1 tablespoon of olive oil over medium-high heat. Toss in 2 chopped celery ribs, 1 chopped medium carrot, 1 chopped medium onion, and 2 minced garlic cloves. Give them a good sauté for about 3 to 4 minutes. You want them softened, not caramelized, so keep an eye on them.
Then, add in those 2 bay leaves and pour in the 4 cups of chicken broth along with the 3 boneless skinless chicken breasts. Secure the lid, bring it up to pressure, and let it work its magic for 7 minutes. While you wait, maybe pour yourself a glass of that optional white wine—cooking is all about enjoying the process, right? After 7 minutes, release the pressure naturally for 4 minutes before doing a quick release for any remaining steam.
Now, the fun part—shredding the chicken. Transfer the chicken to a cutting board and let it cool a bit, then shred or dice it up. Don’t forget to fish out those bay leaves and toss them aside, they’ve done their job.
In a small bowl, mix together 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 cup of flour. Melt 6 tablespoons of butter in a saucepan over medium-low heat, then sift in your flour mixture, stirring until it’s all absorbed and bubbling away. Gradually whisk in 1 1/2 cups of 2% low-fat milk, cooking and stirring frequently for about 5 minutes until it thickens up.
Add that splash of white wine for good measure—unless, of course, you’re opting out, in which case just add a bit more milk to get the right consistency.
Now, it’s time to bring it all together. Return the shredded chicken to the pressure cooker, along with the cooked rice and veggies. Pour in your creamy milk mixture and stir it all up. If it looks a bit thick, feel free to add some water until you reach your desired soupiness.
Let it simmer for about 10 minutes, stirring occasionally, until everything is warmed through. And just like that, you have a comforting bowl of chicken and wild rice soup waiting for you. Ladle it into bowls, grab your favorite bread or some garlic cheddar biscuits, and enjoy the fruits of your labor. Cooking doesn’t have to be perfect; it just has to be delicious.
Pressure Cooker Chicken and Wild Rice Soup Substitutions & Variations
Now that you’ve got a delicious Pressure Cooker Chicken and Wild Rice Soup simmering away, you might want to contemplate some substitutions and variations to tailor it to your taste.
For a vegetarian option, swap the chicken for chickpeas or mushrooms. You can also use quinoa instead of wild rice for a gluten-free alternative.
If you like a bit of heat, add diced jalapeños or a dash of cayenne pepper. Feel free to mix in different veggies like spinach or kale for added nutrition.
Finally, try using coconut milk instead of regular milk for a creamy, tropical twist!
What to Serve with Pressure Cooker Chicken and Wild Rice Soup
While enjoying a warm bowl of Pressure Cooker Chicken and Wild Rice Soup, I often find myself craving the perfect accompaniments to elevate the meal.
A crusty baguette or some garlic cheddar biscuits are my go-to options; they’re perfect for dipping. I also love serving a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette to add freshness.
If I’m feeling indulgent, a slice of cornbread brings a delightful sweetness that balances the soup’s savory flavors.
These pairings not only enhance the meal, but they also make for a comforting and satisfying dining experience.
Additional Tips & Notes
Pairing your Pressure Cooker Chicken and Wild Rice Soup with delicious sides is just the beginning of creating a memorable meal.
To enhance flavors, feel free to add fresh herbs like parsley or thyme right before serving. If you’re looking for more depth, consider a splash of lemon juice for brightness.
For a heartier version, toss in additional veggies like spinach or kale. Don’t forget to adjust seasoning to your taste, especially if you use low-sodium broth.
Finally, this soup freezes wonderfully, making it perfect for meal prep—just store it in airtight containers for up to three months.
Enjoy!