Brown Chicken Thighs: Press "Saute" button to "Sauté More" function to heat up your Instant Pot. Wait until it says "HOT" on the screen (roughly 8 minutes). Pat dry the chicken with a paper towel. Season one side of chicken gently with salt and black pepper. Add 2 tbsp (28g) unsalted butter or olive oil in Instant Pot's inner pot. Make sure you cover the whole bottom with oil. Add the chicken (seasoned side down) in Instant Pot, then let it brown for 3.5 minutes. Lightly season the other side of the chicken with salt and black pepper. Flip and brown this side of chicken for another 2.5 minutes. Set aside the chicken.
Saute Sliced Mushrooms: Add sliced mushrooms in Instant Pot, and make sure they are all coated with oil. Stir every minute, and let them cook for 4 to 5 minutes.
Saute Onion & Vegetables: Add in sliced onion, then saute for 3 minutes. Add in 1 tbsp (14g) unsalted butter or olive oil (if necessary). Add in chopped carrot, celery, 1 tsp (1g) dried thyme, ½ tsp (0.4g) dried oregano, and 3 bay leaves, then saute for another minute. Add in minced garlic, then saute for another 30 seconds.
Deglaze Instant Pot: Add in 1 cup (250ml) unsalted chicken stock. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Wild Rice Soup: Add in 1 tbsp (15ml) regular soy sauce, ½ tsp (4g) fine salt, and 4 cups (1L) unsalted chicken stock. Add in set aside chicken and all its’ meat juice. Add in 1 cup (210g) wild rice blend, then make sure all the rice is fully submerged in the cooking liquid. With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 13 minutes, then Natural Release for 15 minutes. Release the remaining pressure by turning Venting Knob to Venting Position. When the Floating Valve drops, open the lid carefully. Shred Chicken Meat: Place chicken in a large bowl. Remove the chicken skin and bones, then shred the chicken meat with two forks. Note: Depending on your wild rice blend, your soup may look slightly reddish. Add Cream & Thicken Soup: Bring the soup to a simmer with the "Saute" function. In a mixing bowl, combine 2 tbsp (16g) all-purpose flour with 1 cup (250ml) heavy cream, and stir thoroughly. Then, mix it into the soup one-third at a time until desired thickness. Add shredded chicken back in the soup. Taste the soup, then season with salt if necessary. For Reference: We added another ½ tsp (4g) of fine salt to properly season our wild rice soup.
Garnish & Serve: Place your deliciously creamy wild rice soup in a serving bowl. Enjoy~
1. Wild Rice Blend: Different brands have different types of rice and ratios in their blend. So, some brands need more liquid while others need less. Adjust according to your rice blend and preferences.
For Reference: Our Wild Rice Blend has Riceberry Rice, Chusei Calrose Rice, Kow Mun Red Rice, Long Grain Brown Rice, and Wild Rice.
2. Unsalted Chicken Stock & Unsalted Butter: Unsalted ingredients give you the flexibility to better control the flavors of the dish. If you're substituting with salted chicken stock or salted butter, taste and adjust accordingly.
3. Heavy Cream Substitutions: You can substitute with 2% or 3.25% milk.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
- Soup is a bit too thick? Add more cooking liquid.
- Soup is a bit too thin? Use less liquid.
Calories: 493kcal | Carbohydrates: 32g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 289mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5236IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg