This is yummy, earthy, middle-of-winter wild rice soup. I feel very qualified to tell you that this right here is how it’s done. And think about how much wild rice soup I’ve had in my lifetime.
The flavor of this soup, thanks to the mushrooms, I think, was so, so, so, so good. But you do not hate me because this is going to blowyamind. This time I ditched the chicken (although, to be fair, you can absolutely keep it around), added mushrooms, and put it in the Instant Pot*. Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love. This became an excellent back-pocket recipe for making a quick dinner, having friends over last-minute, or bringing a meal to a friend. And that’s saying a lot, because I’m making new recipes ALL THE TIME.
It is also one of my personally most-made recipes in life. This recipe was born and it became one of the most popular recipes on Pinch of Yum. I wanted to take it from Christmas dinner to an easier-to-make version of the classic. God bless Minnesota, and mom, and the wild rice soup that raised me.Ĭrockpot Chicken Wild Rice Soup: Then came my need to make wild rice soup on the reg. In case you were wondering, I think the recipe comes from our church cookbook because obviously. And really, there is just nothing better. No electric appliances. It’s dark by 5pm and the evergreen trees are covered with snow and the soup has been simmering all day and the whole house smells like bacon and wild rice soup. My mom still makes it every year for Christmas Eve dinner. Wild rice soup was the food of my childhood. My Mom’s Wild Rice Soup. I grew up in / still live in Minnesota. You’ll want to wait the 10 minutes to ensure the chicken is fully cooked and tender.It might be helpful to do a quick recap of my wild rice soup journey over the course of my life. You can use the quick-release valve after 10 minutes has passed if you’re in a hurry. If your Instant Pot is spewing liquid from the valve, you can place a towel over it while you release the pressure. It could take 5-10 minutes for the pressure to fully release. Key to Success #3 – Natural Release for the Most Tender ChickenĬook time for Instant Pot Chicken and Gravy is 35 minutes under pressure.Īfter your Chicken and Gravy finishes pressure cooking, let the pressure release naturally for at least 10 minutes. This way you’ll be able to taste test and make sure your seasoning is right. If you’re concerned about the salt, you can wait to salt your chicken and gravy after it finishes cooking in the Instant Pot. The cream of chicken soup and the chicken gravy already contain some salt and that has to factor into the amount of salt you add. While you do want to salt and pepper your chicken breasts when putting them into the Instant Pot, you don’t need to go overboard. I like to leave some larger chunks of chicken in my Chicken and Gravy but you can shred it more if you’d prefer. You can really use anywhere from 2.5 to 3.5 pounds of chicken breasts.Īfter your chicken cooks, you’ll remove the chicken breasts from the Instant Pot and shred it with two forks.
You’ll probably need 4-5 boneless skinless chicken breasts to make 3 pounds. This Instant Pot Chicken and Gravy recipe uses boneless skinless chicken breasts.īe sure to trim them well to remove anything you wouldn’t want to eat. Key to Success #1 – Use Boneless Skinless Chicken Breast If you are in a hurry, you can use our hack to make instant mashed potatoes taste homemade.ĭisclosure – I may get a small commission for purchases made through links in this post. We absolutely love to serve this Chicken and Gravy recipe over a bed of mashed potatoes. Serve with my favorite mashed potatoes, rice, or egg noodles. Even the kids like this tender chicken with a light and creamy gravy. Instant Pot Chicken and Gravy is an easy dinner recipe for those busy weeknights.
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