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Instant Pot Chicken and Wild Rice Soup. I make this classic Minnesota soup in my Instant Pot,with homemade broth and shredded meat from a store-bought rotisserie chicken. 1 hour under pressure gives me the make-ahead broth,and then 20 minutes under pressure gives me a fantastic soup.
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I was a short-term Minnesotan. I lived in Minnesota from 3rd to 5th grade. (I remember winters that started in early November and didn’t let up until May,and lots of skating,sledding,skiing,and building snow forts.) And I remember water everywhere - lakes,creeks,ponds,and of course the mighty Mississippi river.
This is my version of Minnesota Wild Rice Soup. I’m using my quick broth from a store-bought rotisserie chicken technique for the soup,because every soup deserves homemade broth. (Especially when it’s so easy to make in an Instant Pot.)
INGREDIENTS
Rotisserie Chicken Broth
- 1 (2- to 4-pound) rotisserie chicken,breast meat removed and saved for later
- Juices from the rotisserie chicken container
- 1 onion,peeled and halved
- 1 carrot,scrubbed and cut in half (or 4oz baby carrots)
- 1 stalk celery,cut in half
- 2 bay leaves
- 1 teaspoon fine sea salt
- 8 cups water
Chicken and Wild Rice Soup
- 2 tablespoons butter
- 1 cup (4 ounces) sliced baby portobello mushrooms
- 1 medium onion,chopped
- 1 large carrot,peeled and sliced ½ inch thick
- 1 stalk celery,sliced ½ inch thick
- 1 clove garlic,crushed
- ½ teaspoon fine sea salt
- ½ teaspoon dried thyme
- ½ cup white wine (or use some of the broth)
- 1 cup wild rice
- 8 cups of Rotisserie Chicken Broth (from above)
- Breast meat from the rotisserie chicken,shredded
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- ¼ cup heavy cream
- Minced parsley for garnish
How to make Instant Pot Chicken and Wild Rice Soup with Rotisserie Chicken Broth
Pressure cook the broth for 60 minutes with a Natural Release
Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass,onion,carrot,celery,bay leaves,and salt to the Instant Pot (or other pressure cooker),then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry,let the pressure come down naturally for 20 minutes,then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard;they’ve given their all to the broth. Strain the broth through a fine mesh strainer,and set aside for later.
Sauté the aromatics
Wipe out the pot,then put it back in the pressure cooker base. Add the butter and melt over Sauté mode (medium heat for a stovetop PC). Add the mushrooms and cook until browned on one side,about 3 minutes. Add the onion,celery,carrot,and garlic,and sprinkle with ½ teaspoon of salt and the dried thyme. Sauté,stirring occasionally,until the onions soften and turn translucent about 5 minutes. Pour in the white wine and bring to a simmer,scraping the bottom of the pot to loosen any browned bits of onion and mushroom. Simmer the wine for 1 minute.
Pressure cook the soup for 20 minutes with a Natural Release
Stir the wild rice into the pot,then pour in the rotisserie chicken broth. Lock the lid. Pressure cook on high pressure for 20 minutes in an Instant Pot or electric PC. (Or,cook for 16 minutes in a stovetop PC). Let the pressure come down naturally for 15 minutes,then quick release any remaining pressure.
Add the chicken and cream,and season the soup
Leave the pot in keep warm mode. (Low heat for a stovetop PC). Stir in the shredded chicken breast meat,1 teaspoon of fine sea salt,and the black pepper. (Don’t be shy with the salt – this much broth needs it.) Let the soup rest for 5 minutes to reheat the chicken meat,then stir in the heavy cream. Serve,sprinkling each bowl with some minced parsley,and enjoy!
Substitutions
Homemade Broth: If you don’t want to make broth,you can substitute store bought low-sodium chicken broth. It won’t have the magic of homemade broth,but it will still be good.
Extra Broth: If you want more broth for your chicken,you can fill the Instant Pot up to its max fill line with water. It won’t be quite as rich of a broth,but it will still be very good,better than store bought chicken broth. Use 8 cups of the broth in the soup,then freeze the rest for later.
I already have broth: If you already have homemade broth - good for you! - but don’t have cooked chicken for the soup,substitute 1 pound of uncooked boneless skinless chicken breast or chicken thigh,cut into ½-inch cubes. After pressure cooking,in the Add the Chicken step,set the pot to Sauté mode adjusted to low to bring the soup to a simmer. Add the uncooked chicken and simmer until cooked through,about 10 minutes.
Wild Rice Blend: Wild rice can be hard to find,so a wild rice blend is a good substitute. Wild rice blend is usually a mix of wild and brown rice,and it cooks for the same amount of time as pure wild rice,so the recipe can be used as written.
Fresh herbs: Dried thyme is convenient and tastes good,and I always have some in my pantry,so that's what I use in this recipe. But,if you have some fresh thyme available,substitute a couple of sprigs of fresh for the dried. (I like getting the poultry mix pack of fresh herbs from my grocery store.)
What is Wild Rice?
Wild rice is the seed of grasses that grow in shallow water,and was the staple crop of Native American tribes living in the northern Midwest and south-central Canada,especially in the smaller lakes around Lake Superior. It’s the state grain of Minnesota;the land of 10,000 lakes is the perfect environment for wild rice.
Equipment
6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Fine Mesh Strainer
A spare Inner Pot is convenient for straining the broth
Leftovers
This soup makes great leftovers. You can refrigerate this for a couple of days,or freeze for up to six months. I store chicken and wild rice soup in sealed 2-cup containers so I have quick grab-and-go soup from my freezer.
Adapted from: http://www.startribune.com/how-to-make-the-best-minnesota-wild-rice-soup-with-these-easy-tips/505781072/
Instant Pot Rotisserie Chicken and Wild Rice Soup Recipe
Total Time: 1 hour 45 minutes
Yield: 10 cups of soup 1x
Description
Instant Pot Rotisserie Chicken and Wild Rice Soup. A Minnesota classic,with homemade pressure cooker broth from a rotisserie chicken.
Rotisserie Chicken Broth
- 1 (2- to 4-pound) rotisserie chicken,breast meat removed and saved for later
- Juices from the rotisserie chicken container
- 1 onion,peeled and halved
- 1 carrot,scrubbed and cut in half (or 4oz baby carrots)
- 1 stalk celery,cut in half
- 2 bay leaves
- 1 teaspoon fine sea salt
- 8 cups water
Chicken and Wild Rice Soup
- 2 tablespoons butter
- 1 cup (4 ounces) sliced baby portobello mushrooms
- 1 medium onion,chopped
- 1 large carrot,peeled and sliced ½ inch thick
- 1 stalk celery,sliced ½ inch thick
- 1 clove garlic,crushed
- ½ teaspoon fine sea salt
- ½ teaspoon dried thyme
- ½ cup white wine (or use some of the broth)
- 1 cup wild rice
- 8 cups of Rotisserie Chicken Broth (from above)
- Breast meat from the rotisserie chicken,shredded
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- ¼ cup heavy cream
- Minced parsley for garnish
Instructions
- Pressure cook the broth for 60 minutes with a Natural Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass,onion,carrot,celery,bay leaves,and salt to the Instant Pot or pressure cooker,then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry,let the pressure come down naturally for 20 minutes,then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard;they’ve given their all to the broth. Strain the broth through a fine mesh strainer,and set aside for later.
- Sauté the aromatics: Wipe out the pot,then put it back in the pressure cooker base. Add the butter and melt over Sauté mode (medium heat for a stovetop PC). Add the mushrooms and cook until browned on one side,about 3 minutes. Add the onion,celery,carrot,and garlic,and sprinkle with ½ teaspoon of salt and the dried thyme. Sauté,stirring occasionally,until the onions soften and turn translucent about 5 minutes. Pour in the white wine and bring to a simmer,scraping the bottom of the pot to loosen any browned bits of onion and mushroom. Simmer the wine for 1 minute.
- Pressure cook the soup for 20 minutes with a Natural Release: Stir the wild rice into the pot,then pour in the rotisserie chicken broth. Lock the lid. Pressure cook on high pressure for 20 minutes in an Instant Pot or electric PC. (Or,cook for 16 minutes in a stovetop PC). Let the pressure come down naturally for 15 minutes,then quick release any remaining pressure.
- Add the chicken and season the soup: Leave the pot in keep warm mode. (Low heat for a stovetop PC). Stir in the shredded chicken breast meat,1 teaspoon of fine sea salt,and the black pepper. (Don’t be shy with the salt – this much broth needs it.) Let the soup rest for 5 minutes to reheat the chicken meat,then stir in the heavy cream. Serve,sprinkling each bowl with some minced parsley,and enjoy!
Notes
If you don’t want to make broth,you can substitute store bought low-sodium chicken broth. It won’t have the magic of homemade broth,but it will still be good.
If you want more broth for your chicken,you can fill the Instant Pot up to its max fill line with water. It won’t be quite as rich of a broth,but it will still be very good,better than store bought chicken broth. Use 8 cups of the broth in the soup,then freeze the rest for later.
If you already have homemade broth,but don’t have cooked chicken for the soup,substitute 1 pound of uncooked boneless skinless chicken breast cut into ½-inch cubes. After pressure cooking,in the Add the Chicken step,set the pot to Sauté mode adjusted to low to bring the soup to a simmer. Add the uncooked chicken and simmer until cooked through,about 10 minutes.
Tools
6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
A spare Inner Pot is convenient for straining the broth
- Prep Time: 15 min
- Cook Time: 90 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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My other Instant Pot Pressure Cooker Recipes
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