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Instant Pot Chicken Wild Rice Soup with Leeks

Instant Pot chicken wild rice soup cooks chicken, wild rice, and vegetables together in a 6-quart pressure cooker. Half-and-half and flour create a creamy, thick broth, finished with fresh parsley.
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Prep Time 15 minutes
Cook Time 54 minutes
Total Time 1 hour 9 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 leeks large; white and light green parts only, thinly sliced and rinsed well
  • 1 cup carrots diced
  • 1 cup celery diced
  • 3 cloves garlic minced
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice uncooked, rinsed
  • 1.5 lb chicken thighs boneless, skinless
  • 0.33 cup all-purpose flour
  • 1 cup half-and-half
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Set a 6-quart Instant Pot to Sauté and add the olive oil.
  2. Add the leeks, carrots, and celery and cook for 4 to 5 minutes, stirring occasionally, until beginning to soften.
  3. Stir in the garlic, kosher salt, black pepper, and dried thyme and cook for 30 seconds.
  4. Pour in the chicken broth and stir, scraping the bottom of the pot.
  5. Stir in the wild rice and nestle the chicken thighs into the liquid.
  6. Lock the lid, set the valve to Sealing, and cook on High Pressure for 30 minutes.
  7. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.
  8. Transfer the chicken to a cutting board and check that it has reached 165°F.
  9. Shred the chicken with two forks.
  10. In a small bowl, whisk the all-purpose flour into the half-and-half until smooth.
  11. Set the Instant Pot to Sauté on LOW, or NORMAL if LOW is unavailable.
  12. Gradually whisk the flour mixture into the soup and simmer for 5 to 8 minutes, stirring often, until the soup has thickened.
  13. Stir the shredded chicken and parsley into the soup and heat for 1 to 2 minutes.
  14. Taste the soup and add more kosher salt if needed.

Notes

Rinse the sliced leeks thoroughly to remove grit. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months, preferably before adding the half-and-half and flour mixture for the best texture. For a dairy-free swap, use an unsweetened, unflavored plant-based creamer.