This hearty but elegant soup is thick with succulent bits of chicken, crunchy vegetables, and chewy wild rice. It’s a crowd-pleaser and so simple to make in the pressure cooker.
SERVES 6 TO 8
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 boneless, skinless chicken breast halves, cut into bite-size pieces
- 1 teaspoon salt, plus more if needed
- 1/2 teaspoon freshly ground black pepper, plus more if needed
- 1 medium sweet onion, such as Vidalia, finely chopped
- 3 medium carrots, coarsely chopped
- 4 celery stalks (including the leaves), coarsely chopped
- 1 teaspoon dried thyme
- 1 cup wild rice
- 6 cups chicken stock or store-bought chicken broth
- 1 cup heavy cream
INSTRUCTIONS:
- Melt the butter with the oil in the pressure cooker over medium-high heat.
- Sprinkle the chicken evenly with the salt and pepper and cook in the butter and oil until it turns white on all sides.
- Add the onion, carrots, celery, and thyme and stir to combine.
- Stir in the wild rice and stock. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the cream, taste for seasoning, and add more salt and pepper if needed.
- Warm the soup and serve.
