Instant Pot Chicken Wild Rice Soup

5 from 5 votes
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Instant Pot Chicken Wild Rice Soup – make a thick, creamy, and delicious chicken wild rice soup in no time in the instant pot. Super easy to make and the perfect dinner for a cold night.

Creamy Wild Rice Soup has been my favorite soup for years. And it is one of the most requested soups in our house. But it can be a process to have to cook the wild rice and then cook the soup. So I have adapted the recipe for the Instant Pot, where everything is done at once.

And the best part is you use frozen chicken breasts, so you can make this last minute and not even have to really plan ahead!

2 bowls of chicken wild rice soup on a board

 

The only thing about winter that I like is the fact that you can have soup or chili any night of the week. It is total comfort food, and pretty much expected on a cold night. It can be Crock Pot Chili or something super fast like Wonton Soup. No matter what you will be warm and comforted after.

This wild rice soup is no exception. It is super easy to make, takes just a few minutes of prep, and then you let it all cook in the Instant Pot. Real wild rice can take over an hour to cook on the stove top, so using the Instant Pot just makes everything easier.

wild rice in a measuring cup

What’s In Instant Pot Chicken Wild Rice Soup

  • Carrots
  • Onion
  • Celery
  • Olive Oil
  • Chicken Broth
  • Wild Rice
  • Chicken
  • Mushrooms
  • Poultry Seasoning
  • Dried Thyme
  • Olive Oil
  • Butter
  • Flour
  • Milk
  • Heavy Cream
  • Salt & Pepper

Wild Rice

This is one of those recipes you want to use real wild rice, not a wild rice blend that only contains a few pieces of wild rice. You can usually find wild rice with the rest of the rice in the grocery store. It is a small package, but it is exactly what you need for this soup.

Trader Joes also carries it where I live and you can also find it on Amazon.

bowls of chicken wild rice soup on a board

How To Make Chicken Wild Rice Soup In The Instant Pot

  1. Set the Instant Pot to sauté and add oil to the pot. Once it is hot, add onions, celery and onion and cook for 4-5 minutes until soft. Add garlic and cook for about a minute until you can start to smell it.
  2. Add the mushrooms, wild rice, chicken broth, chicken breasts, poultry seasoning, dried thyme, salt and pepper to the Instant Pot. Place the lid on the Instant Pot, lock, and make sure the vent is closed. Switch to high pressure and cook for 40 minutes.
  3. Once the 40 minutes are done, use the quick release method to unlock the instant pot. Remove the chicken and shred. Add back to the soup.
  4. During the last 2 minutes of cooking melt the butter in a small saucepan. Add the flour and mix until the flour is completely mixed in. Cook for 2-3 minutes, stirring frequently. Whisk in milk and heavy cream until smooth. Cook for a few minutes until it starts to thicken. Pour into the soup and stir until soup is nice and creamy.
  5. Taste and adjust salt and pepper if necessary.
adding roux to instant pot with soup

What To Serve With Wild Rice Soup

Can You Freeze Instant Pot Wild Rice Soup

You sure can.  This soup probably makes about 8 servings. So we usually eat about half the soup and then freeze the rest for another night later in the month.  I just take it out to thaw in the morning, and gently reheat it in a pot when it is time for dinner.  Great way to save time by only really cooking once for at least 2 meals. 

To make this recipe I used this 8 Qt Instant Pot. I have had it for years and use it in all of my recipes.

chicken wild rice soup in a bowl with a spoon

More Comforting Soup Recipes

close up wild rice soup in bowl
cropped bowl of chicken wild rice soup
5 from 5 votes

Instant Pot Chicken Wild Rice Soup

By Erin
Instant Pot Chicken Wild Rice Soup – make a thick, creamy, and delicious chicken wild rice soup in no time in the instant pot. Super easy to make and the perfect dinner for a cold night.
Prep: 10 minutes
Cook: 50 minutes
Additional Time: 15 minutes
Total: 1 hour 15 minutes
Servings: 8

Ingredients 

  • 1 Tablespoon olive oil
  • 1 large onion. chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 8 oz mushrooms, sliced
  • 1 cup uncooked wild rice
  • 1 pound frozen chicken breasts
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 Tablespoons butter
  • 1/2 cup all-purpose flour
  • 1 cup skim milk
  • 1/2 cup heavy cream

Instructions 

  • Set the Instant Pot to sauté and add oil to the pot. Once it is hot, add onions, celery and carrot and cook for 4-5 minutes until soft. Add garlic and cook for about a minute until you can start to smell it.
  • Add the mushrooms, wild rice, chicken broth, chicken breasts, poultry seasoning, dried thyme, salt and pepper to the Instant Pot. Place the lid on the Instant Pot, lock, and make sure the vent is closed. Switch to high pressure and cook for 40 minutes.
  • Once the 40 minutes are done, use the quick release method to unlock the instant pot. Remove the chicken and shred. Add back to the soup.
  • During the last 2 minutes of cooking melt the butter in a small saucepan. Add the flour and mix until the flour is completely mixed in. Cook for 2-3 minutes, stirring frequently. Whisk in milk and heavy cream until smooth. Cook for a few minutes until mixture gets very thick.
    roux in saucepan for soup
  • Pour into the soup and stir until soup is nice and creamy.
    adding roux to instant pot with soup
  • Taste and adjust salt and pepper if necessary.

Notes

You can omit mushrooms if you don't like them and the rest of the recipe remains the same.
You need 1 1/2 cups of milk, you can use whole milk, all heavy cream, half and half or anything you like. I use a mix of skim milk and heavy cream for the rich and creaminess without all of the added fat.

Nutrition

Serving: 1g | Calories: 330kcal | Carbohydrates: 18g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1193mg | Fiber: 2g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 15 minutes
Total Time: 1 hour 15 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 8
Calories: 330
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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10 Comments

  1. This is going on my list of recipes to make. I love cooking with my instant pot, and chicken and rice soup is one of my favorites. Yummo!

      1. Yes, you should be able to. I would consider adding 1 cup more liquid when you make it. Taste and then adjust the seasonings since you aren’t getting the flavor from the butter and cream. But it should work just fine!

  2. I am so excited to try this! It sounds incredibly delicious!! My family would love it!

  3. I think it’s the first time I will make wild rice with chicken stew after I read your recipe. Great to know this recipe. Many thanks for the nice posting.