Cooking wild rice can be a real bear on the stove, and it seems to take forever! Using the Instant Pot makes this so much quicker, and the whole soup cooks in one pot, so less cleanup.
Ingredients:
- Wild Rice
- Dried Portobello Mushrooms. You can also use fresh, but these are so nice to keep on hand and the flavor is great. Adds umami flavor.
- Minor’s Chicken Base, This gives an extra kick of chicken flavor and I use it in place of salt.
- Chicken breast: this can be cooked or uncooked, I used a cooked chicken breast because I had one available.
- Garlic powder and onion powder, also contributes to umami.
- Chicken bone broth cubes: I make these in the Instant Pot and freeze them for use in soups and stocks. Adds a velvety texture to the broth, and contains collagen which is very important for health.
Instructions
Add wild rice and 4 cups of liquid (4 chicken bone broth cubes + water to bring it up to 4 cups) to the Instant Pot and cook on high pressure for 30 minutes, and quick release. The wild rice should be mostly cooked at that point but if not add 10 more minutes. I like my rice to be very soft.
Add the mushrooms and cook for 20 minutes on high pressure and quick release. The mushrooms should be soft at this point but if not give more time to cook.
If your chicken is raw, slice it and add to the Instant Pot. Cook on high pressure for 8 minutes and quick release. If the chicken is cooked slice and add to the pot along with the garlic powder and onion powder and Minor’s chicken base and cook for 1 minute on high pressure and quick release.
Taste and adjust seasoning as necessary (I do this using Chicken base rather than salt).
And serve. I served this with Deli Marble Rye Bread.
If you like this recipe you will also like:
- Instant Pot Florentine Tomato Soup
- Instant Pot Healthier Cream of Chicken Soup
- Instant Pot Caldo De Cameron (Shrimp soup)
- Instant Pot Santa Fe Soup
- Instant Pot Vegetable Beef Soup
Instant Pot Chicken, mushroom and wild rice soup
Equipment
- Instant Pot
Ingredients
- 4 chicken bone broth cubes+ enough water to make 4 cups
- ¾ cup wild rice
- ½ cup dried mushrooms Portobello or your choice
- 2 tablespoons Minor’s Chicken Base or other chicken base
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 chicken breast cooked or uncooked (see instructions) sliced
- Pepper to taste
Instructions
- Add wild rice and 4 cups of liquid (4 chicken bone broth cubes + water to bring it up to 4 cups) to the Instant Pot and cook on high pressure for 30 minutes, and quick release. The wild rice should be mostly cooked at that point but if not add 10 more minutes. I like my rice to be very soft.
- Add the mushrooms and cook for 20 minutes on high pressure and quick release. The mushrooms should be soft at this point but if not give more time to cook.
- If your chicken is raw, slice it and add to the Instant Pot. Cook on high pressure for 8 minutes and quick release. If the chicken is cooked slice and add to the pot along with the garlic powder and onion powder and Minor’s chicken base and cook for 1 minute on high pressure and quick release.
- Taste and adjust seasoning as necessary (I do this using Chicken base rather than salt).
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