This recipe comes to us from The “I Don’t Want to Cook” Book: Dinners Done in One Pot by Alyssa Brantley.
“Wild rice is notorious for taking a long time to cook,” Alyssa says in the book. “The Instant Pot® makes quick work of this whole grain. The pressurized environment leaves a perfectly tender and appropriately chewy split rice grain that adds so much texture and flavor to this thick and hearty dinner soup.”
Enjoy!
Instant Pot Smoky Wild Rice and Chicken Soup
Equipment
- 1 Pressure cooker
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, peeled and chopped
- 4 medium stalks celery, cut into 1/8" half-moons
- 4 cloves garlic, peeled and crushed
- 10 oz package sliced white mushrooms
- 2 1/2 tsp kosher salt
- 2 tsp dried parsley
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 1/2 cups black wild rice, rinsed
- 8 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breast
- 2 cups frozen crinkle-cut carrot rounds
- 2 tbsp finely chopped fresh parsley
Instructions
- Place the insert in the 6-quart Instant Pot®. Press the Sauté button and select High/More. Once hot, add oil, then onion, celery, garlic, mushrooms, and spices. Sauté 4 minutes, stirring frequently. Press Cancel to turn off Instant Pot®.
- Add rice and broth, and stir to combine.
- Submerge chicken into broth mixture, taking care to keep rice grains submerged.
- Close lid, press the Manual or Pressure Cook button, and set time to 20 minutes at High Pressure.
- When the timer beeps, let pressure release naturally for 20 minutes, then quick-release remaining steam.
- Press the Cancel button, open lid, and transfer chicken to a cutting board. Immediately stir carrots into pot and place lid back on (doesn’t have to be locked, just resting on top to keep heat in).
- Use two forks to shred chicken and transfer back to soup. Top with chopped parsley. Serve.
Nutrition
Excerpted from The “I Don’t Want to Cook” Book: Dinners Done in One Pot by Alyssa Brantley. Copyright © 2024 by SIMON & SCHUSTER, LLC. Photographs by Emily Weeks. Used by permission of the publisher. All rights reserved.
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