Fish Free Instant Pot Chicken and Wild Rice Soup

Total time1 hr 15 min

Prep time15 min

Cook time45 min

5.0

(15)

Fish Free Instant Pot Chicken and Wild Rice Soup

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Ingredients

6 servings

1 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
½ tsp dried sage
½ tsp black pepper
1 tsp salt, plus more to taste
1 cup wild rice blend, rinsed
1 ½ lb boneless, skinless chicken breasts or thighs
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 bay leaf

For the cream sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
1 cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2
Add the garlic, thyme, rosemary, sage, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.

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