Instant Pot Chicken Artichoke Soup with Wild Rice – a light, healthy and brothy soup with vegetables, wild rice, and artichoke hearts with only 15 minutes of hands-on time! A quick and easy dinner recipe you will love! (Leave out the wild rice for keto diets, and this can also be made on the stovetop!)
Joy comes from the ability to be with life as it is.―
Hi friends! I discovered something new in the freezer section of our grocery store. Perhaps it’s not really new, but I normally don’t go down that aisle very often, but one day while I was meandering around, I stumbled upon frozen artichoke hearts.
Now I’m not a huge advocate of frozen veggies, but in mid- winter, artichoke hearts seemed like the perfect time to make an exception. And boy, I can’t tell you how happy I did!
You are going to love this Instant Pot Chicken Artichoke Soup with Wild Rice. If you like brothy, if you like quick, and if you like artichoke hearts, this is totally your soup. Trust me.
Also, know that the wild rice is an “accessory here”. I really love it in the soup, but you could totally leave it out and make this keto-friendly, grain-free and low-carb.
How delicious does this look? This Instant Pot Chicken Artichoke Soup really tastes as good at it looks. What I love about this soup, is after sautéing the onions and garlic, it so easy and so quick! Just put the rest of the ingredients in the instant pot and let it work its magic. Voila.
Manually release and add the artichoke hearts (so they stay nice and firm) and a few handfuls of chopped spinach for an extra burst of nutrition and freshness. Garnish with fresh Italian parsley and a drizzle of olive oil if you like. Soooooo good!
For added richness, add a little fresh grated parmesan or romano cheese, like my husband does….
Or leave the cheese off for a cleaner, leaner version. Totally up to you. I like a tiny drizzle of olive oil and some fresh Italian parsley.
As you can see, the wild rice plays a small roll in the soup, as you can barely see it, but I think it adds a nice texture. You can absolutely leave the rice out, or even add a little more!
This Chicken Artichoke Soup with Wild Rice can also be made on the stovetop, so be sure to see recipe notes!
Hope you are having a beautiful start to your week. We had another dusting of snow here last night. The morning is especially quiet and tranquil.
Sending you love and gratitude this morning for being here with me,
Instant Pot Chicken Artichoke Soup with Wild Rice – a light, healthy and brothy soup with vegetables, wild rice and artichoke hearts with only 15 minutes of hands-on time! A quick and easy dinner recipe! Keto-friendly ( rice is optional – see notes)
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 –6 fat garlic cloves, rough chopped
- 2 large carrots, diced into ¾ inch cubes, about 2–3 cups
- 2 cups celery diced
- 1 ½ pounds chicken thighs- boneless, skinless
- 4 cups chicken stock
- 2 cups water
- 3/4 cup wild rice (uncooked, and optional)
- 2 teaspoons Herbs de Provence or Italian herbs
- 2 bay leaves- optional
- 2 teaspoons kosher salt, more to taste
- ½ teaspoon pepper
- ½ teaspoon cayenne
- 1 tablespoon lemon juice
- 12– 16 ounce bag, frozen artichoke hearts, about 3 cups ( or 2 x 14 ounce cans, packed in water, drained, but frozen do taste better. )
Garnish: a handful or two of chopped fresh baby spinach and ¼ cup chopped Italian parsley, drizzle olive oil, optional parmesan or romano cheese.
Set Instant Pot to “Saute” function.
Add the oil and saute onion and garlic, for 4-5 minutes, until fragrant. Add carrots, celery, chicken, chicken broth and water, wild rice, herbs de Provence, bay leaves, salt, pepper and cayenne.
Set instant pot to high pressure for 25 minutes. Naturally release for at least 10 minutes, then feel free to manually release. Set back to “saute” function and shred the chicken using two forks.
Add the frozen artichoke hearts and lemon juice and cook until heated through , about 5 minutes.
Add a couple of big handfuls of chopped baby spinach (or arugula), and taste. Adjust salt and lemon to your liking. Add more cayenne if you like.
Serve and garnish with fresh Italian parsley, a drizzle of good olive oil or grated parmesan or romano cheese.
If cooking on the STOVETOP, heat oil in a big pot or dutch oven over medium-high heat. Sauté onions for 3-4 minutes, add garlic, carrots and celery, and sauté 3-4 more minutes, turning heat down to medium.
Add remaining ingredients – chicken breasts (either whole, or diced and pre-browned) broth, water, salt, pepper, spices, bay leaves, cayenne and wild rice. Bring to a simmer, cover and gently simmer on low heat until rice is tender and chicken is cooked through, about 25 minutes. You’ll know the chicken is done when it shreds apart very easily. Shred the chicken with two forks.
Bring back to a simmer, add the frozen artichoke hearts and lemon juice. Taste, adjusting salt and lemon juice adding more to your liking. Once artichoke hearts are heated through, add the chopped spinach leaves and serve. Garnish with fresh Italian parsley, a drizzle of olive oil, or shaved parmesan or pecorino.
To Make this KETO: Leave out the wild rice entirely and bump up the veggies! Try adding diced red bell pepper, or tomatoes, more artichoke hearts, or carrots or celery. Add an additional 2 cups of veggies.
Wild Rice takes 25 minutes of pressure cooking time. If using other rice, you won’t need to cook as long.
Keywords: instant pot chicken rice soup, instant pot chicken soup, instant pot chicken artichoke soup, chicken and wild rice soup, chicken artichoke soup, keto chicken soup,