Imagine coming home after a long day, craving a comforting and nourishing meal that requires minimal effort. Look no further than this Chicken and Wild Rice Soup recipe in a pressure cooker. In just a matter of minutes, you can have a steaming hot bowl of creamy soup filled with tender chicken and hearty wild rice. With its blend of savory flavors and ease of preparation, this recipe is sure to become a new favorite in your kitchen. Say goodbye to takeout and hello to a delicious homemade meal that will warm your soul.
Ingredients
2 chicken breasts, boneless and skinless
1 cup wild rice
1 onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
Chicken and wild rice soup is a hearty and comforting dish that is perfect for any time of the year. The combination of tender chicken, flavorful vegetables, and aromatic herbs makes for a delicious and satisfying meal. With the help of a pressure cooker, this recipe becomes even easier and faster to prepare. In just a few simple steps, you can have a warm bowl of chicken and wild rice soup ready to enjoy. So let’s dive into the ingredients and instructions to make this flavorful soup.
To make chicken and wild rice soup in a pressure cooker, you will need the following ingredients:
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2 chicken breasts, boneless and skinless: Chicken breasts are lean and tender, making them the perfect choice for this soup. They will cook quickly in the pressure cooker, ensuring the chicken stays moist and flavorful.
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1 cup wild rice: Wild rice adds a nutty and chewy texture to the soup. It also provides a rich taste that complements the chicken and vegetables well.
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1 onion, diced: The onion adds a sweet and savory flavor to the soup base. It also provides a nice bite of texture.
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2 carrots, peeled and sliced: Carrots add a touch of sweetness and earthiness to the soup. They bring vibrant color and a delightful crunch to each spoonful.
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2 celery stalks, sliced: Celery adds a fresh and herbaceous taste to the soup. It also gives a pleasant crunch that balances out the other ingredients.
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4 cloves garlic, minced: Garlic is essential for adding depth and aroma to the soup. It enhances the flavors of the other ingredients and brings warmth to the dish.
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6 cups chicken broth: Chicken broth serves as the base of the soup, providing a rich and savory flavor. It also adds moisture and helps to cook the rice and chicken.
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1 teaspoon dried thyme: Thyme adds a fragrant and earthy taste to the soup. It complements the chicken and vegetables beautifully, enhancing the overall flavor profile.
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1 teaspoon dried rosemary: Rosemary adds a piney and slightly citrusy flavor to the soup. It pairs well with the chicken and wild rice, giving a delightful herbal note.
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1 bay leaf: The bay leaf adds complexity and depth to the soup. It infuses a subtle but distinct flavor into the broth.
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Salt and pepper to taste: Seasoning the soup with salt and pepper brings out the flavors of all the ingredients. Be mindful of the saltiness of the chicken broth and adjust accordingly.
Now that we have our ingredients ready, let’s move on to the step-by-step instructions for making chicken and wild rice soup in a pressure cooker.
Instructions
Step 1: Prep the ingredients
Before you start cooking, it’s essential to prepare all the ingredients. This step will ensure that you have everything ready to go and within reach while cooking.
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Rinse the wild rice under cold water: Start by rinsing the wild rice under cold running water. This helps remove any excess starch and impurities from the rice.
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Dice the onion: Peel and dice the onion into small, uniform pieces. This will ensure even cooking and distribution of flavor throughout the soup.
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Peel and slice the carrots: Remove the skin from the carrots and slice them into thin rounds. Slicing them uniformly ensures they cook evenly and maintain their texture.
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Slice the celery stalks: Wash and slice the celery stalks into thin slices. This adds a delightful crunch to the soup and provides a refreshing taste.
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Mince the garlic: Peel the garlic cloves and finely mince them. The smaller the garlic pieces, the more evenly they will distribute their flavor throughout the soup.
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Cut the chicken breasts into bite-sized pieces: Trim any excess fat from the chicken breasts and cut them into small, bite-sized pieces. This allows the chicken to cook quickly and ensures it remains tender and juicy.
Step 2: Sauté the vegetables
Sautéing the vegetables before pressure cooking them helps to enhance their flavors and develop a rich base for the soup.
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Turn on the pressure cooker’s sauté function: Set your pressure cooker to the sauté function and allow it to heat up. This will create a hot surface for the vegetables to cook on.
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Add the diced onion, sliced carrots, celery, and minced garlic: Once the pressure cooker is heated, add the diced onion, sliced carrots, celery, and minced garlic. Sauté them for 3-4 minutes, or until the vegetables start to soften. Stir occasionally to prevent any burning or sticking.
Step 3: Add the chicken and rice
Now that the vegetables are sautéed, it’s time to add the chicken and wild rice to the pressure cooker.
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Add the chicken breast pieces to the pressure cooker: Carefully add the chicken breast pieces to the pressure cooker, nestling them among the vegetables. This ensures they cook evenly and soak up the flavors of the other ingredients.
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Add the rinsed wild rice: Pour the rinsed wild rice over the chicken and vegetables. The rice will absorb the flavors of the soup while cooking.
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Pour the chicken broth into the pressure cooker: Slowly pour the chicken broth into the pressure cooker, covering the chicken and rice. The broth provides moisture and develops the soup’s savory flavor.
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Add the dried thyme, dried rosemary, bay leaf, and season with salt and pepper: Sprinkle the dried thyme and dried rosemary over the ingredients. Drop in the bay leaf for added depth. Season the mixture with salt and pepper to taste. These herbs and seasonings will infuse their flavors into the soup as it cooks under pressure.
Step 4: Pressure cook the soup
Once all the ingredients are assembled, it’s time to pressure cook the soup to perfection.
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Close the pressure cooker lid and set the valve to the sealing position: Ensure that the pressure cooker lid is firmly in place and set the valve to the sealing position. This creates a pressurized environment for cooking the soup.
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Cook on high pressure for 20 minutes: Set the pressure cooker to cook on high pressure for 20 minutes. This cooking time allows for the chicken to cook through and the wild rice to become tender.
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Allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure: After the cooking time is complete, let the pressure cooker naturally release the pressure for 10 minutes. This allows the flavors to meld and the chicken to rest. Then, carefully release the remaining pressure manually by turning the valve to the venting position. Be cautious of the hot steam when doing this step.
Step 5: Release the pressure and shred the chicken
Now that the cooking is complete, it’s time to open the pressure cooker and shred the chicken.
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Open the pressure cooker lid carefully: Use caution when opening the pressure cooker lid, as hot steam will escape. Lift the lid away from your face to avoid any burns.
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Using two forks, shred the cooked chicken breasts: With two forks, shred the cooked chicken breasts into small, bite-sized pieces. The chicken should be tender and easily pulled apart.
Step 6: Adjust the seasoning and serve
The final step is to taste the soup, adjust the seasoning if needed, and serve it hot.
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Taste the soup and adjust the seasoning with salt and pepper if needed: Take a spoonful of the soup and taste for seasoning. Add more salt and pepper if desired. Adjusting the seasoning allows you to customize the soup to your taste.
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Remove the bay leaf: Locate the bay leaf in the soup and remove it. The bay leaf has done its job, infusing the soup with its flavors, but it is not meant to be eaten.
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Serve the chicken and wild rice soup hot: Ladle the hot soup into bowls and serve immediately. Enjoy the warm and comforting flavors of chicken and wild rice in every spoonful.
Tips
To enhance your chicken and wild rice soup, here are a few tips:
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If you prefer a creamier soup, you can stir in some heavy cream or coconut milk at the end. This addition will add richness and create a velvety texture.
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Feel free to add additional vegetables such as peas or corn for added flavor and color. These vegetables can be added along with the chicken and wild rice.
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Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave for a quick and easy meal.
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This soup can also be frozen in individual portions for future meals. Allow the soup to cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be stored in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
Conclusion
Chicken and wild rice soup in a pressure cooker is a delicious and comforting meal option. The pressure cooking method ensures that the flavors are well-developed and the chicken is tender. With simple ingredients and easy steps, this recipe is a convenient choice for a hearty soup that can be enjoyed any time of the year. So grab your pressure cooker and give this recipe a try. You’ll be delighted by the rich flavors and comforting warmth of chicken and wild rice soup. Enjoy!