Chicken and Wild Rice soup is one of my all-time favorites. This pressure cooker version of a Minnesota classic is simple and flavorful! Before I go on, I feel obligated to share that this recipe is not a ‘thick’ wild rice soup. I promise you will love it though, even if you are partial to thicker wild rice soups.

You will need: 

• 4 carrots, peeled and diced (about 2 cups)
• 3 celery stalks, chopped (about 1 cup)
• 1 yellow onion, diced (about 1 cup)
• 2 cups shredded chicken, cooked
• 1 tsp salt
• ½ tsp pepper
• 1 tsp garlic powder
• 32 ounce carton low sodium chicken broth
• 1 cup soup grade wild rice, uncooked
• ½ cup water
• 1 cup half and half
• ⅓ cup Sherry cooking wine

First, you will want to make sure you have your chicken prepared. I like to cook chicken breasts in large batches in my pressure cooker, and then shred using a stand mixer. After shredding, I freeze flat in 2 cup portions in freezer bags. This eliminates a step in the preparation process for many recipes. If I can get food on the table faster, sign me up! If you don’t have chicken in the freezer, go ahead and make some in your pressure cooker and then use the broth for your soup! Maybe you aren’t feeling up to cooking, using canned chicken would work as well.

If you need to prepare chicken, do that first. While the chicken is cooking, wash and chop your veggies. You will need 4 large carrots, 3 celery stalks, and one small yellow onion. You can always add more or less of whatever veggies you prefer. After the chicken is prepared, empty the inner pot of the pressure cooker. Set to the ‘saute’ setting for 15 minutes. Add in the two tbsp. of olive oil and the vegetables, stirring occasionally. As the veggies begin to soften, add in the salt, pepper, garlic powder, and the shredded chicken. Let the flavors blend together for a few minutes. 

Now it is time to add the uncooked wild rice and liquids. Add the wild rice first, followed by the chicken broth + water. Stir well and then turn off the pressure cooker. Place the lid on top and secure it. Make sure the valve is set to ‘sealing’ and not ‘venting’. Set the pressure cooker to manual pressure for 23 minutes, very precise, I know. It will take a while to build pressure because the inner pot is so full. The length of time is necessary for the uncooked wild rice to soften.

When the pressure cooking has finished, open the valve to ‘venting’ for a quick release. Once it is safe to remove the lid, do so. The soup won’t look like soup at all, in fact it will be rather thick, that is okay! Slowly stir in the half and half, you can add more or less to your liking. Now it is time for the secret ingredient, Sherry! This gives the soup an unexpected zip of flavor. Once you try this method, I don’t think you will go back! Allow the soup to simmer on the ‘keep warm’ setting (your pressure cooker should default to this after pressure cooking) for ten minutes or so. If you still find the soup is too thick for your liking, add some water or chicken broth to make it more brothy. 

Grab your favorite bowl or mug, crunchy bread, and a spoon! It is time to enjoy a bowl full of cozy!

Hope you love it!

Emily

Pressure Cooker Chicken and Wild Rice Soup

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Ingredients

  

• 4 carrots peeled and diced (about 2 cups)
• 3 celery stalks chopped (about 1 cup)
• 1 yellow onion diced (about 1 cup)
• 2 cups shredded chicken cooked
• 1 tsp salt
• ½ tsp pepper
• 1 tsp garlic powder
• 32 ounce carton low sodium chicken broth
• 1 cup soup grade wild rice uncooked
• ½ cup water
• 1 cup half and half
• ⅓ cup Sherry cooking wine

Instructions

 

• Set the pressure cooker to the ‘saute’ setting for 15 minutes. Add in the olive oil, carrots, celery, and onion. Saute until onion is starting to soften.
• Add in the salt, pepper, garlic powder and shredded chicken. Tip: Make shredded chicken in large batches in the pressure cooker, shred, and then freeze so it is easy to pull out for recipes like this!
• Finally, add in the uncooked wild rice as well as the chicken broth, plus ½ cup additional water. Give everything a good stir and turn OFF the pressure cooker.
• Place the lid on the pressure cooker; make sure it is locked and set to ‘sealing’. Then you will set to manual high pressure for 25 minutes.
• Walk away, play with your babies, read a book, do something!
• When pressure cooking has finished, open the valve to venting for a quick release of pressure.
• Slowly stir in half and half, followed by the sherry. Let it simmer on the ‘keep warm’ setting for 10 minutes before serving.