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.
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