Comments on: Instant Pot Wild Rice Soup

By: Kimberly @ IG

Kimberly @ IG — Tue, 30 Jan 2024 23:24:48 +0000

When it’s a cold, gray Sunday, all I want is a creamy soup and crusty bread. Using @pressurecookrecipes Instant Pot Wild Rice Soup as a base, I made a few modifications to the seasonings (umami, duh! and def red pepper flakes) and used a little less stock for a thicker soup. Also used 2 boxes Rice a Roni wild rice without the seasoning packets because it’s what I had. Served with toasted ciabatta. Delicious and hearty. Ryan-approved. 8 servings.

By: Wes

Wes — Sat, 06 Jan 2024 16:34:47 +0000

WOW!!! This is fantastic and so easy! The only change I made was to not pressure cook the sauteed veg, as they just tend to dissolve.

By: Aletha Seanson

Aletha Seanson — Fri, 03 Nov 2023 13:36:56 +0000

I made this soup and it is hearty and delicious. The directions are super easy to follow and the result was superb. I put some up in the freezer for cold winter nights. I love your recipes.

By: Amy C

Amy C — Fri, 15 Sep 2023 17:44:27 +0000

This is absolutely delicious! Amy and Jacky never disappoint! Thank you both so much for testing all these recipes and bringing us so many tasty meals. There is not one recipe I have made that my family and friends have not loved!

By: Colleen

Colleen — Tue, 11 Apr 2023 02:59:26 +0000

I have a 6 quart Instant Pot Duo Plus. I pre-sliced and diced all the vegetables the day before, and followed the recipe including browning the 5 chicken thighs ( bone-in skin on) and sautéing onions and mushrooms to enhance flavor. I thought I had chicken stock but didn’t, so I had to use Better than Boullion paste, which is pretty salty. So I left out the soy sauce and all other salt in the recipe. The finished soup was pretty salty anyway, so I have added exta water as needed to individual servings.
Other than that, I did exactly as directed until Step 7. At that point I tasted the soup and it was thick like stew and delicious already. So I just stirred in the shredded chicken meat and juices and decided to skip the cream and flour. This soup is incredibly filling and satisfying. Yum! Thanks Jacky and Amy!
I live alone so ended up freezing over half for later meals. I will definitely be making this soup again, especially when I have friends or family to help me eat it all!

By: Annette

Annette — Tue, 10 Jan 2023 08:39:51 +0000

Because I made this recipe in my small 3 qt Duo Mini Instant Pot, I had to make a couple of adjustments to the recipe.
1) I browned 2 lbs of boneless-skinless chicken thighs in a skillet on the stove as per directions, and removed them from skillet. 2) Next, I sauteed the mushrooms in the same skillet until they softened and were reduced in volume. 3) Next, I transferred the mushrooms into the Instant Pot (on Saute-Hot). 4) I continued with the recipe as directed, all in the Instant Pot. 5) Finally, in order to make all the ingredients fit, I reduced the broth to 4 1/2 cups. The volume of all the ingredients reached the “MAX” level of my little Instant Pot, but it pressure cooked just fine with no problems! And there was room at the end to mix in a full cup of cream mixed with flour, and heat (without lid, of course) until thickened. We love this recipe! It’s so hearty and flavourful. Thanks, Amy & Jacky!

By: Susan @ FB

Susan @ FB — Wed, 23 Nov 2022 19:27:37 +0000

We had this mushroom wild rice soup tonight and it was delicious!!

By: Joel

Joel — Wed, 19 Oct 2022 04:27:41 +0000

I’ve made this twice this week – once just for my family, and once for company. Such a great recipe!

By: Marilyn @ FB

Marilyn @ FB — Tue, 18 Oct 2022 17:34:48 +0000

This is a great recipe. I love how great it tastes and it is affordable!

By: Heather @ FB

Heather @ FB — Sat, 15 Oct 2022 16:42:11 +0000

Made this today because of the fb post. Oh. My. Gosh! I couldn’t find cremini mushrooms at my grocery store, so I just sliced baby bellas. Num! My husband is obsessed 😍