This soup is the definition of cozy and comforting! I started making it back in March, and it really just came together based on what I had in the pantry/freezer. It was such a hit, I’ve been making it ever since. So during the colder months this year, I’ve been making this soup for anyone we know going through a hard time, or that is feeling under the weather. It’s just the right amount of filling when you’re not at your best. And it really just hits the spot at any time in a way I can’t describe. There’s something about the flavors that just keep you coming back for more. So I know you’ll enjoy this simple and comforting meal too. It’s also super easy to make which I think is at least half the reason it’s become such a go-to recipe for me. So if you know anyone who could use some extra care, try taking them a container of this soup with a batch of my Healthier No Bake Cookies. That has been a winning combination for me so far this year! (Also this combo is allergy-friendly because it’s a meal that’s… gluten-free, dairy-free, egg-free, nut-free, soy-free, and refined sugar-free… phew!) We’re also so fond of this soup, that I often make it as part of my weekly meal prep. It reheats beautifully for healthy (and hot) lunches all week long. Lately, Tyler has been working at a job site that doesn’t have heat. And so after a few hours of working around cold concrete walls, he loves having hot soup for lunch.
Let’s make this Instant Pot Chicken Wild Rice Soup step by step
Step 1: We’re going to start by prepping all the ingredients listed in the recipe. Then it’s time to hit the sauté button on the Instant Pot. When it comes up to temperature, cook the onion, carrot, and celery mixture for a few minutes until just beginning to soften. Step 2: From there you’ll add the cubed-up chicken thighs, and cook briefly just until the edges begin to turn white. Step 3: Then it’s time to add the wild rice and sweet potato. I cut the sweet potato chunks to be on the large side so they don’t completely break down during the cooking time. Step 4: Finally, pour the chicken stock over the top. Then using the back of a spoon press the chunks down to be as covered as possible by the chicken stock. From there you pressure cook and quick release. Season to taste with sea salt and pepper, and dinner is ready! I really hope you enjoy this Instant Pot Chicken Wild Rice Soup recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
