Instant Pot® Wild Rice Soup

This is by far the best wild rice soup recipe I have come across in years. I grew up in Minnesota the land of wild rice, so I know my soups.

This soup reminds me of home and all the warmth of sitting by the fireplace at my parents house, warming up after a long day playing in the snow. I really like snow, and I wish we got more snow here in the Washington D.C. area. The whole government shuts down over little more than a dusting. Growing up in the "Land of 10,000 Lakes" we did not have any snow days from the time I was in kindergarten through my high school graduation. We used to joke that the superintendent must have driven a hummer to school, and if she could make we all had to go to school.

As I sit and type this entry, we are mostly in the dark due to a power outage. There was a big storm, or what they are calling a "wind event" in the DMV (D.C., Maryland, Virginia area). There was no rain or snow, just wind. Wind. I never would have guessed it. The government shutdown and we are going on 36 hours with no power.

Now, I realize you may be wondering how it is possible to be blogging in a blackout, but through the wonders of modern technology, also known as a laptop battery and a wifi hotspot, I am able to pass the time musing about a time when we would have real storms to contend with.

Now back to this soup. Wild rice soup is a hearty soup that makes for a warm full belly. When I make soups, I like to make as much as possible because I love how the flavors open up when they sit in the fridge over night. With this soup it is important that you use 100 percent wild rice -- NOT a mix or a blend. Wild rice is more sturdy and can hold up for the 40 minutes in the Instant Pot®, unlike brown or white rice. Wild rice can be hard to find in large quantities, especially here in this area, so I would suggest ordering some online if you can't find any. My mom sends me a package of wild rice every couple of months so that I can get the fresh Minnesota kind.

I love everything about this recipe, and I hope you will too.

Recipe

Ingredients

3 Carrots, sliced in rounds

2 Celery stalks, clean and chopped

1 Onion (medium sized), diced

1/2 pint Cremini Mushrooms, sliced (I like smaller bits of mushroom, but Mr. Deets prefers halves -- either works)

1 T. Garlic (I like a lot of garlic, so add the amount that's right for you.)

1 C. Wild rice

4 C. Chicken stock

2 C. Water

1 C. Heavy cream

1 lb. Chicken breast

2 Sage leaves, minced

1 sprig Rosemary

2 sprigs Thyme

2 Bay leaves

Salt and pepper to taste

Oil to sauté

Flour to coat veggies

Directions

In the #Instapot, combine the garlic, celery, carrots, and onion. Sauté for about five minutes on high. Then add flour to coat the veggie and brown until you can smell it browning, about two minutes. Turn off the sauté function. Add the chicken stock, water, chicken breast, wild rice, mushrooms and spices to the instant pot. Pressure cook on high for 40 minutes. Quick release to relieve the pressure. Remove the sprigs and bay leaves. Pull out the chicken breast and shred them with a fork, then return them to the pot when finished. Mix in the heavy cream. Serve with warm fresh baked bread.

#ProTip: This is wild rice! I love the rich color and nutty flavor it lends to this soup.