Pressure Cooker Chicken Wild Rice Soup Recipe

The Cozy Magic of Chicken Soup

Hello, my dear. Come sit a spell. Let’s talk about soup. It is the warmest hug you can eat. I make a pot whenever the sky turns gray. Or when someone needs a little comfort.

This chicken and wild rice soup is a new favorite. My grandson showed me the recipe. He said his “Instant Pot” could make it fast. I was doubtful. Good soup needs time. But I tried it. Oh, it was wonderful. The kitchen smelled like a cozy dream. What is your favorite soup for a rainy day?

A Little Story About Mushrooms

Now, this recipe uses mushrooms. I used to pick wild ones with my papa. We would walk in the damp woods after rain. He taught me which ones were safe. It was our special adventure.

I still laugh at that. I was so small. The basket was almost bigger than me. Store-bought mushrooms work just fine here. But they always remind me of those walks. Fun fact: mushrooms are more closely related to humans than to plants! Isn’t that wild?

Why We Start with Butter and Onions

Let me tell you a secret. The first step is the most important. You melt the butter. Then you add the chopped celery, carrots, and onion. You let them get soft and sweet.

This matters so much. That sizzle and smell is called “building flavor.” It is the foundation of your soup. It makes everything that comes after taste better. Doesn’t that smell amazing? It tells your family dinner is coming.

The Simple Dance of the Pot

After the veggies are soft, the rest is easy. You just add everything in. The chicken, the wild rice, the stock. Don’t forget the rosemary and bay leaves. They are like quiet little songs in the pot.

Then you lock the lid. The machine does the work. You get to wait. That waiting time matters too. It builds the anticipation. It makes the first spoonful even more special. Do you prefer chunky soups or smooth, creamy ones?

The Two Magic Finishes

When the pot beeps, the magic isn’t done. First, you take out the chicken to shred it. This makes every bite tender and easy. Put it all back in the broth.

Now, for the two secret finishes. Stir in a big handful of fresh, green parsley. It adds a little sparkle. Then, squeeze in the juice of a whole lemon. This matters more than you think. That bright lemon wake-up makes all the other flavors sing. It’s the difference between good and “oh my!”

When Soup Teaches Us Patience

The recipe says your soup might look watery. Do not worry. This happened to me the first time. I almost turned the heat back on.

But I waited. I set the table. I poured the water. And you know what? The wild rice kept drinking up the broth. It got perfectly thick by the time we sat down. Soup, even fast soup, teaches us patience. Have you ever had a kitchen mistake turn out just right?

Ingredients:

Ingredient	Amount	Notes
Butter	1 tbsp
Celery	2 stalks	finely chopped
Carrots	2	finely chopped
Yellow onion	1	minced
Mushrooms	12 ounces	thinly sliced
Garlic	4 cloves	minced
Salt		to taste
Ground black pepper		to taste
Boneless, skinless chicken thighs	1 1/2 pounds
Wild rice	1 cup
Chicken stock	6 cups
Fresh rosemary	2 sprigs
Bay leaves	2
Fresh parsley	1/2 cup	finely chopped
Lemon juice	from 1 lemon

My Cozy Chicken & Wild Rice Soup

Hello, my dear! Come sit. Let’s make my favorite soup. It’s like a warm hug in a bowl. I learned this from my friend Margie years ago. We’d make it after long walks in the fall. Doesn’t that smell amazing?

This recipe uses a pressure cooker. It makes everything so fast and tender. The wild rice gives it a lovely, nutty chew. I still laugh at that time I forgot the lemon juice. The soup was good, but it missed its little sparkle! Let’s begin.

Step 1: Turn your cooker to Sauté. Melt the butter in the pot. Add your chopped celery, carrots, and onion. Let them sizzle until they smell sweet and get soft. This only takes a few minutes. Stir them so they don’t stick!

Step 2: Now, toss in your sliced mushrooms and garlic. Oh, I love this part. The kitchen smells so good. Sauté for just one more minute. Then, give it a good sprinkle of salt and pepper. Turn off the Sauté mode.

Step 3: Here comes the easy part. Add the chicken thighs, wild rice, and chicken stock to the pot. Don’t rinse the rice. Tuck in the rosemary sprigs and bay leaves. They are like little flavor fairies. (A hard-learned tip: Make sure your rosemary sprigs are whole. Loose needles are hard to fish out later!).

Step 4: Lock the lid. Set the steam vent to Sealing. Choose Pressure Cook on High for 15 minutes. The cooker will do the magic. Let the pressure come down on its own. This is a good time to set the table.

Step 5: Open the lid carefully. Take out the rosemary and bay leaves. Pull the chicken onto a plate. Use two forks to shred it—it will be so tender! Stir the chicken back in. Finally, mix in the fresh parsley and lemon juice. Do you know what the lemon juice does? It makes all the flavors sing! Share below! If the soup seems thin, let it sit. The rice will soak up more broth.

Cook Time: 15 minutes (plus pressure release)
Total Time: About 45 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists to Try

This soup is wonderful as-is. But sometimes, it’s fun to play. Here are three easy twists I like. They make it feel like a whole new meal.

The Creamy Dream: Stir in a splash of cream at the end. It becomes so rich and silky. Perfect for a snowy day.

The Garden Swap: Skip the chicken. Use a can of white beans instead. You’ll still get that lovely, hearty feeling.

The Little Kick: Add a pinch of red pepper flakes with the garlic. It gives the soup a warm, gentle heat. My grandson loves it this way.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Soup night is the best night. For sides, I love a simple green salad. A thick slice of crusty bread is a must for dipping. You could also add extra parsley on top for a fresh look.

What to drink? A cold glass of apple cider pairs beautifully. For the grown-ups, a crisp chardonnay is lovely. It sips nicely between spoonfuls.

Light a candle on the table. It makes an ordinary Tuesday feel special. Which would you choose tonight? The cider or the wine? I think I know my answer!

Keeping Your Cozy Soup Cozy

This soup is even better the next day. Let it cool completely first. Then pop it in the fridge for up to four days. It will thicken up nicely as the rice rests.

You can freeze it for a future busy night. I use old yogurt containers. They hold just enough for two bowls. My first time, I used a big plastic bag. It leaked in my freezer! What a mess.

Reheat it gently on the stove. Add a splash of broth or water if it’s too thick. Batch cooking saves you on a tired evening. It means a warm meal is always minutes away. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Snags

Is your soup too watery? Just turn on the sauté function. Let it bubble for five more minutes. The rice will soak up that extra liquid.

Does it taste a bit flat? A little more salt or lemon juice can fix that. I once forgot the lemon. The whole pot tasted sleepy! Stir it in at the very end.

Is the chicken dry? You might have cooked it too long. Natural pressure release is key here. It keeps the chicken tender and juicy. Getting the flavor right builds your cooking confidence. Fixing small problems makes your food taste just how you like it. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if your chicken stock is gluten-free. Always check the label.

Q: Can I make it ahead? A: Absolutely. Make it fully, then cool and store. The flavors get friendlier overnight.

Q: I don’t have rosemary. A: Use a teaspoon of dried thyme instead. It will still be delicious.

Q: Can I double the recipe? A: Do not fill your pot past the max line. Safety first!

Q: Any optional tips? A: A splash of cream at the end is lovely. *Fun fact: Wild rice is actually a grass seed!* Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your kitchen and your belly. It is a hug in a bowl. I love seeing your creations.

Please share a photo of your finished dish. Show me your cozy dinner table. Have you tried this recipe? Tag us on Pinterest! I would love to see it.

Happy cooking!
—Chloe Hartwell.