Vegan Instant Pot Chicken and Wild Rice Soup

Total time1 hr 15 min

Prep time15 min

Cook time45 min

5.0

(15)

Vegan 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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