Comments on: Instant Pot Wild Rice Soup

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 😍

By: Diana

Diana — Thu, 13 Oct 2022 18:07:51 +0000

Just made this for the first time last evening. A big hit here for the two of us. I put a quart or so in the freezer, a good amount in the fridge and took a good sized bowl to my daughter who is a nurse at our local hospital. We all love it and I got requests for the recipe from daughter’s coworkers at the hospital.

The only thing I will do different next time is to do some prep work ahead of time as it does take a while to prepare. Love your recipes!

By: Jamie

Jamie — Mon, 10 Oct 2022 17:02:12 +0000

My Instant Pot was in the cabinet for many months as I was overwhelmed with life and honestly stopped eating other than picking things up on the fly or processed foods.
The picture and the name of this soup inspired me to make it and I am so thrilled that I did. It has the perfect level of umami and the texture just makes my mouth and heart so happy. Although the instructions look like a lot its simple to make – and that’s coming from a gal who’s very very rusty in the kitchen. Thank you for jump starting my love for eating and cooking again with this heart-warming recipe!

By: Cindy

Cindy — Sun, 18 Sep 2022 05:18:37 +0000

I think this is the best thing I’ve ever made in the instant pot. Ate every bit of the leftovers.