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To make this cozy soup, you will need: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup wild rice blend - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 4 cups low-sodium chicken broth - 1 cup unsweetened cranberry juice - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 cup fresh or frozen cranberries - ½ cup heavy cream (optional for creaminess) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Want to change things up? Here are some optional ingredients: - Add 1 cup of spinach or kale for extra greens. - Use 1 teaspoon of smoked paprika for a smoky kick. - Toss in some chopped nuts for crunch and flavor. - Try a splash of lemon juice for brightness. If you have dietary needs, here are some helpful swaps: - Chicken thighs can be replaced with chicken breasts for a leaner option. - Heavy cream can be swapped for coconut milk for a dairy-free version. - For a gluten-free meal, ensure your wild rice blend is certified gluten-free. - Cranberry juice can be substituted with apple juice for a sweeter taste. {{ingredient_image_1}} First, I turn the Instant Pot to the sauté function. I add two tablespoons of olive oil and let it heat. Once hot, I add one medium diced onion, two diced carrots, and two diced celery stalks. I sauté these for about five minutes until they soften. Then, I stir in two cloves of minced garlic for one more minute. This adds a great aroma to the pot. Next, I add one pound of boneless, skinless chicken thighs, cut into bite-sized pieces. I cook them for about three to four minutes until they are slightly browned. After that, I stir in one cup of wild rice blend, one teaspoon of dried thyme, one teaspoon of dried rosemary, and one bay leaf. This is where the flavors start to build. Now, I pour in four cups of low-sodium chicken broth and one cup of unsweetened cranberry juice. I also add one cup of fresh or frozen cranberries. I stir to mix all the ingredients well. After mixing, I close the lid, making sure the valve is set to sealing. I cook on high pressure for twenty-five minutes. Once the cooking is done, I let it sit for ten minutes for a natural release. Then, I quick release any remaining pressure. If I want a creamy soup, I now stir in half a cup of heavy cream. Next, I season the soup with salt and pepper to taste. Finally, I serve it hot, garnished with fresh parsley. This soup is warm, hearty, and full of flavor! To make your soup shine, focus on fresh ingredients. Use high-quality chicken and rich broth. I love low-sodium chicken broth for better control of salt. Sauté the veggies until they are soft. This step builds the flavor base. Don't skip the herbs! Thyme and rosemary add depth. Adding cranberries brings a nice tartness. Always taste and adjust the seasoning last. For a creamy soup, heavy cream is great. Add it after cooking for a rich finish. If you want a lighter option, use milk or a plant-based milk. Blend a portion of the soup for a thicker texture. This keeps it creamy without too much fat. You can also add a dollop of sour cream when serving. Avoid overcooking the chicken. It can become dry and tough. Always check the cooking time. If you skip the natural release step, the soup may splatter. Make sure to seal the pot correctly before cooking. Lastly, pay attention to the liquid ratio. Too little liquid can lead to burning. Always follow the recipe for best results. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can significantly enhance the flavors of your soup, making it more vibrant and delicious. Cook Time Adjustment: If you prefer your wild rice to have more bite, reduce the high pressure cooking time by a few minutes, allowing for a firmer texture. Season Gradually: Start with a little salt and pepper, then taste and adjust before serving. This helps prevent oversalting. Garnish Wisely: Fresh parsley not only adds color but also a fresh flavor that brightens up the dish. Consider adding a squeeze of lemon for extra zest. {{image_2}} You can easily make this soup vegetarian. Replace chicken with firm tofu or chickpeas. Use vegetable broth instead of chicken broth. This keeps the soup hearty and rich. You can also add more veggies like mushrooms or bell peppers. They add great flavor and texture. If you want to try different grains, there are many options. Quinoa works well for a nutty taste. Brown rice is another good choice. Just adjust the cooking time if you switch grains. Some grains may need more liquid or time to cook properly. Feel free to mix in extra flavors. Add a splash of lemon juice for brightness. A dash of hot sauce can give it a nice kick. Fresh herbs like basil or cilantro can also add depth. You might even try adding a little maple syrup for sweetness. Each of these options can change the taste and make it your own. To store your chicken cranberry wild rice soup, let it cool first. Once cooled, transfer the soup to an airtight container. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you are ready to eat, reheat your soup on the stove. Pour the soup into a pot and heat it over medium heat. Stir often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat for 2 to 3 minutes, stirring halfway through. If you want to freeze your soup, use freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Then, reheat it as mentioned above. Enjoy your tasty soup anytime! Yes, you can use chicken breasts. They will cook well in the soup. The flavor may be a bit different, but it will still taste great. Just cut them into bite-sized pieces, as you would with thighs. Keep in mind that chicken breasts can cook faster, so check for doneness before the end of cooking time. To make this soup gluten-free, use gluten-free chicken broth. Many brands offer gluten-free options. Also, check your wild rice blend. Most wild rice is gluten-free, but always read the label to be sure. This ensures everyone can enjoy the soup without worry. You can substitute wild rice with brown rice or quinoa. Both grains will work well, but they have different cooking times. If using brown rice, you may need to adjust the cooking time. Quinoa cooks faster, so add it later in the process. Each option will give the soup a unique twist. This blog post provided a full guide on making delicious soup in your Instant Pot. We covered the essential ingredients, cooking steps, and helpful tips to boost flavor. I also shared ideas for variations and storage methods, plus answers to common questions. In summary, you'll enjoy a warm meal that's easy to make and customize. Try different flavors and ingredients to make it your own. Enjoy your cooking!

Instant Pot Chicken Cranberry Wild Rice Soup

A hearty and flavorful soup made with chicken, wild rice, and cranberries, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup wild rice blend
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 cup unsweetened cranberry juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • 1 cup fresh or frozen cranberries
  • 0.5 cup heavy cream (optional for creaminess)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • Turn the Instant Pot to the sauté function. Add olive oil and let it heat up.
  • Once hot, add the diced onions, carrots, and celery. Sauté for about 5 minutes until softened.
  • Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
  • Add the chicken pieces to the pot, cooking until slightly browned, about 3-4 minutes.
  • Now, stir in the wild rice, thyme, rosemary, and bay leaf.
  • Pour in the chicken broth and cranberry juice, then add the cranberries. Stir to combine all ingredients.
  • Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 25 minutes.
  • Once cooking is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
  • If you are using heavy cream, open the lid and stir it in now for a creamy touch.
  • Season the soup with salt and pepper to taste before serving.
  • Serve hot, garnished with freshly chopped parsley.

Notes

Add heavy cream for extra creaminess if desired.
Keyword chicken, cranberry, soup, wild rice