Wheat Free Instant Pot Wild Rice Soup

Total time1 hr 25 min

Prep time15 min

Cook time55 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
1 cup wild rice blend, rinsed
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper

For the cream sauce

4 tbsp unsalted butter
⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ cups whole milk
½ cup heavy cream

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Add the chicken breasts, rinsed wild rice blend, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, smoked paprika, salt, and pepper to the Instant Pot insert. Stir briefly to combine.
2
Secure the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining pressure.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!