Instant Pot Dairy-Free Chicken Wild Rice Soup
A cozy, creamy, dairy-free chicken wild rice soup perfect for fall and winter!
Servings Prep Time
8servings 30minutes
Cook Time
35minutes
Servings Prep Time
8servings 30minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Add chicken breasts to the bottom of the Instant Pot and season with salt and pepper.
  2. Add chicken broth, wild rice, onions, carrots, celery, rosemary, thyme, bay leaves, and mushrooms. Stir gently to combine.
  3. Lock lid in place. Turn vent valved to “Sealed” position.
  4. Select “Manual” or “Pressure Cook” and set to high pressure. Set cook time to 30 minutes.
  5. When cook time is up, allow pressure to naturally release.
  6. While pressure is releasing, warm the non-dairy creamer and vegan butter to a gentle simmer on the stove while stirring. Remove from heat once butter has melted.
  7. Release the remaining pressure of the Instant Pot. When the lid unlock, remove the bay leaves and discard.
  8. Shred the chicken with two forks (although it will likely fall apart as you stir).
  9. Add the butter and non-dairy creamer mixture to the Instant Pot. Stir to combine. Add additional salt and pepper to taste.
  10. Serve immediately and garnish with fresh parsley and thyme, if desired.
Recipe Notes

Depending on how much liquid the rice soaks up during the cooking process, you may need to add more broth to achieve your desired soup consistency.

If you would prefer to make this recipe in the slow cooker, add all ingredients at once and cook on low for at least 6 hours.

The soup can be frozen if desired. To reheat, add to the Instant Pot and cook on Manual, high pressure for 5 minutes. It can also be microwaved or warmed on the stove to reheat.