Instant Pot Chicken Wild Rice Soup Recipe

If you’re looking for a bowl of pure comfort, this Instant Pot Chicken Wild Rice Soup recipe is exactly what you need.

Thick, creamy, and loaded with tender shredded chicken, nutty wild rice, mushrooms, carrots, and celery, it’s the kind of soup that warms you from the inside out. The Instant Pot cuts the cooking time dramatically, turning what used to be an all-day stovetop affair into a weeknight-friendly meal you can have on the table in under an hour.

What makes this recipe really special is the combination of a sautéed mirepoix base, earthy wild rice, and a simple cream-enriched broth. Wild rice has a firmer texture and nuttier flavor compared to regular white rice, and it holds up beautifully under pressure cooking without turning to mush.

This is the soup you’ll want to make on a cold evening, or whenever you need something hearty and soul-satisfying.

You might also enjoy this Crockpot Chicken Wild Rice Soup if you prefer a hands-off slow cooker version.

Why You’ll Love This Instant Pot Chicken Wild Rice Soup Recipe

This soup checks every box for a satisfying homemade meal.

It’s creamy without being heavy, hearty without being complicated, and comes together in one pot with minimal cleanup.

The pressure cooker does all the hard work, infusing the broth with deep flavor and cooking the wild rice to perfect tenderness in a fraction of the usual time.

It reheats beautifully, making it an ideal meal prep recipe for busy weeks.

• One-pot convenience: Everything cooks in the Instant Pot, so there’s only one pot to wash.
• Deep, developed flavor: Sautéing the vegetables first before pressure cooking builds a rich base that tastes like the soup has been simmering all day.
• Perfectly cooked wild rice: Pressure cooking wild rice under high heat gives it that ideal chewy-tender texture without soaking or pre-cooking.
• Creamy and satisfying: A roux and heavy cream finish transform the broth into a luscious, velvety soup.
• Easy to customize: Works well with chicken breasts or thighs, and can easily be made dairy-free or gluten-free with simple swaps.
• Family-friendly: Kids and adults alike love the mild, comforting flavors.

Read Also: Panera Chicken Wild Rice Soup Recipe

Ingredients

You’ll need a handful of fresh vegetables, quality wild rice, and pantry staples for this recipe. Using raw chicken breasts or thighs (not pre-cooked) gives the best flavor because the chicken poaches directly in the broth, adding richness and depth throughout.

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
• 1 cup (185g) uncooked wild rice, rinsed
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 stalks celery, diced
• 8 oz (225g) baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 6 cups (1.4L) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 4 tablespoons (55g) unsalted butter
• 3 tablespoons (24g) all-purpose flour
• 1 cup (240ml) whole milk
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon olive oil
• 1 teaspoon lemon juice (optional, for brightness)

Another great chicken and rice soup to bookmark: Chicken Rice Soup Recipe

Kitchen Equipment Needed

The Instant Pot is the star of this recipe, but having the right prep tools on hand will make the whole process much smoother. A sharp knife and sturdy cutting board are essential for getting your vegetables diced uniformly, which ensures even cooking.

• Instant Pot (6-quart) (or any 6-8 quart electric pressure cooker)
• Cutting board
• Sharp chef’s knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle
• Bowls for serving
• Whisk (for making the roux)
• Small saucepan or microwave-safe bowl (for the roux)
• Two forks (for shredding the chicken)

Read Also: Creamy Chicken Wild Rice Soup Recipe

Recommended Products for This Recipe

These are products I genuinely recommend based on quality and performance for making this soup.

1. Instant Pot Duo 7-in-1 Electric Pressure Cooker

The Instant Pot Duo is the most reliable and widely used pressure cooker for recipes like this. Its sauté function means you can build your flavor base right in the pot before pressure cooking, saving time and reducing dishes. It’s built to last and is the go-to choice for home cooks everywhere.

Get it on Amazon

2. Lundberg Family Farms Wild Rice

Wild rice quality varies significantly, and Lundberg’s whole-grain wild rice is consistently one of the best options available. It cooks evenly, has that distinctly nutty flavor, and holds its texture beautifully under pressure. Using quality wild rice makes a noticeable difference in the final soup.

Get it on Amazon

3. OXO Good Grips Ladle

A good ladle makes serving thick, chunky soups so much easier. The OXO Good Grips ladle has a comfortable handle and the perfect scoop size for portioning this hearty soup without splashing.

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4. Microplane Premium Zester/Grater

A small squeeze of lemon juice brightens this soup considerably, and having a Microplane on hand makes zesting lemons for garnish effortless. It’s one of those small kitchen tools that quietly improves a lot of recipes.

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This soup pairs wonderfully with Creamy Wild Rice Soup if you want a vegetarian variation to offer alongside it.

Step-by-Step Instructions

Step 1: Rinse the Wild Rice

• Place the uncooked wild rice in a fine mesh strainer.
• Rinse thoroughly under cold running water, stirring the rice with your fingers, until the water runs mostly clear.
• This removes excess starch and any surface debris and helps the rice cook up with a cleaner, nuttier flavor.
• Set the rinsed rice aside.

Step 2: Sauté the Vegetables

• Set your Instant Pot to the “Sauté” function on the High or More setting and allow it to heat up for about 2 minutes.
• Add the olive oil and 2 tablespoons of the butter to the pot. Let the butter melt completely.
• Add the diced onion, diced carrots, and diced celery to the pot.
• Stir to coat the vegetables in the butter and oil.
• Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften slightly.
• Add the sliced mushrooms and minced garlic to the pot.
• Stir everything together and sauté for another 2-3 minutes until the mushrooms begin to release their moisture and slightly reduce.
• Season with 1/2 teaspoon of salt and a few grinds of black pepper during this stage.

Step 3: Add the Remaining Ingredients and Pressure Cook

• Pour the chicken broth into the pot over the sautéed vegetables, scraping up any browned bits from the bottom of the pot with a wooden spoon. This step is important to avoid a burn notice.
• Add the rinsed wild rice to the pot and stir to combine.
• Add the dried thyme, dried parsley, dried rosemary, garlic powder, and onion powder. Stir to distribute the seasonings.
• Nestle the raw chicken breasts or thighs into the pot, submerging them into the broth as much as possible.
• Add another 1/2 teaspoon of salt and the remaining black pepper.
• Secure the Instant Pot lid and make sure the steam release valve is set to the “Sealing” position.
• Press “Cancel” to stop the sauté function, then select “Pressure Cook” or “Manual” on High pressure.
• Set the timer to 30 minutes for chicken breasts, or 25 minutes for chicken thighs (thighs cook slightly faster).

Step 4: Natural Pressure Release and Shred the Chicken

• When the cooking cycle finishes, allow the Instant Pot to naturally release pressure for 10 minutes. Do not touch the steam valve during this time.
• After 10 minutes of natural release, carefully switch the steam release valve to “Venting” to release any remaining pressure. Use a kitchen towel or oven mitt to protect your hand from the steam.
• Once the float valve drops and all steam is released, carefully open the lid away from you.
• Use tongs or two large forks to carefully remove the cooked chicken pieces and place them on a cutting board.
• Use two forks to shred the chicken into bite-sized pieces. It should pull apart very easily.
• Set the shredded chicken aside while you prepare the roux.

Step 5: Make the Roux

• In a small saucepan over medium heat on the stovetop, melt the remaining 2 tablespoons of butter.
• Once the butter is melted and foamy, add the flour all at once.
• Whisk constantly for about 1 minute to cook out the raw flour taste. The mixture will look like a thick, pale paste.
• Slowly stream in the 1 cup of whole milk, whisking constantly and vigorously to prevent any lumps from forming.
• Continue whisking over medium heat for 2-3 minutes until the mixture thickens into a smooth, creamy sauce.
• Add a small pinch of salt and stir to combine.
• Remove the roux from heat.

Step 6: Finish and Serve

• Set the Instant Pot to “Sauté” on Low heat.
• Pour the prepared roux into the soup in the Instant Pot, stirring well to incorporate it completely.
• Add the 1 cup of heavy cream to the pot and stir.
• Return the shredded chicken to the pot.
• Stir everything together and let the soup warm through on Sauté for 3-5 minutes, stirring occasionally, until it reaches your desired temperature and thickness.
• Add the lemon juice if using, then taste the soup and adjust seasoning with additional salt and pepper as needed.
• Press “Cancel” to turn off the Sauté function.
• Ladle the soup into bowls and serve immediately with crusty bread on the side.

For another cozy pressure cooker soup, try: Instant Pot Pho Recipe

Tips for Success

Small technique choices make a big difference with this recipe, and keeping a few key tips in mind will help you get it right every time. Using raw chicken rather than pre-cooked chicken is strongly recommended because the chicken releases juices into the broth as it pressure cooks, adding an extra layer of flavor you just can’t replicate with rotisserie chicken.

• Deglaze the pot thoroughly: After sautéing, always scrape the bottom of the pot with a wooden spoon after adding the broth. Any stuck bits can trigger a burn warning, which will interrupt the pressure cooking process.
• Use real wild rice: Pure wild rice (not a blend) gives the best texture and flavor. Wild rice blends often contain white or brown rice that can turn mushy under pressure.
• Don’t skip the roux: The roux is what gives this soup its signature creamy thickness. Skipping it will result in a thinner, more broth-like soup.
• Adjust broth amount to preference: For a thicker soup, use 5 cups of broth. For a thinner, more brothy result, increase to 7 cups.
• Season at the end: Wild rice absorbs salt as it cooks, so always taste and adjust seasoning after the soup is fully assembled and the roux is added.
• Use an instant-read thermometer: The internal temperature of the chicken should reach at least 165°F (74°C) before shredding. The pressure cooker almost always guarantees this, but it’s a good habit for food safety.

Read Also: Wild Rice Soup Recipe

Serving Suggestions

This soup is hearty enough to be a full meal on its own, but a few simple additions turn it into something really special.

Crusty bread is the most classic pairing because it soaks up the creamy broth beautifully and adds satisfying texture alongside the chewy wild rice.

• Serve with a thick slice of Garlic Bread or crusty sourdough for dipping.
• Top each bowl with a sprinkle of freshly chopped parsley and a light dusting of black pepper for presentation.
• Add a small squeeze of fresh lemon juice directly over the bowl right before serving to brighten all the flavors.
• Pair with a simple green salad dressed with a light vinaigrette for a complete, balanced meal.
• Serve alongside Dinner Rolls for a more filling family dinner.
• For a fun presentation, serve the soup in a sourdough bread bowl just like a restaurant would.
• Garnish with a light drizzle of cream swirled on top for an elevated visual appeal.

Variations to Try

Once you have the base recipe down, there are plenty of directions you can take it. The foundational flavor profile of chicken, wild rice, and creamy broth is extremely versatile and adapts well to different add-ins and dietary preferences.

• Turkey Wild Rice Soup: Swap the chicken for diced or shredded turkey breast. This version is perfect for using up Thanksgiving leftovers. Get inspired by this Turkey Wild Rice Soup.
• Dairy-free version: Replace the heavy cream with full-fat coconut milk and use a gluten-free flour blend for the roux. The coconut milk adds a subtle sweetness that works surprisingly well.
• Gluten-free version: Use cornstarch mixed with cold water (a cornstarch slurry) in place of the flour-and-butter roux to thicken the soup.
• Add spinach or kale: Stir in 2 cups of fresh baby spinach or chopped kale in the last 2 minutes of cooking on Sauté for an extra boost of greens.
• Make it smokier: Add a pinch of smoked paprika and a few dashes of Worcestershire sauce to the broth for a deeper, smokier flavor dimension.
• Spicy version: Add 1/2 teaspoon of red pepper flakes or a small diced jalapeño along with the other vegetables when sautéing.
• Wild rice blend: Use a wild rice blend if you prefer a softer, less chewy texture. Reduce the pressure cooking time to 20 minutes.

Storage and Reheating

This soup stores and reheats really well, which makes it a fantastic meal prep option for the week. One important thing to note is that wild rice continues to absorb the liquid as the soup sits, so the soup will thicken considerably after refrigeration.

• Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• Freezer: Freeze in portion-sized, freezer-safe containers for up to 3 months. Leave some headspace in the containers because the soup will expand slightly as it freezes. Note that the cream-based broth may separate slightly after freezing; whisk the soup as it reheats to recombine.
• Reheating on the stovetop: Place the desired amount of soup in a saucepan over medium-low heat. Add a splash of chicken broth or milk to thin it to your preferred consistency, stirring frequently as it warms.
• Reheating in the microwave: Transfer to a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval, until heated through. Add a splash of liquid if needed and stir well before serving.
• Do not boil when reheating: Boiling cream-based soups can cause the cream to separate and the texture to become grainy. Reheat gently over medium-low heat.

Another delicious soup to add to your meal prep rotation: Chicken Vegetable Soup

Nutritional Facts

The values below are approximate estimates per serving based on a recipe that makes 6 servings. Actual values will vary depending on the specific brands and exact quantities of ingredients used.

For a lighter version, substitute the heavy cream with half-and-half and use 2 tablespoons of butter for the roux instead of 4.

For a cozy, low-calorie soup alternative, also check out: Lemon Chicken Orzo Soup

Health Benefits of Key Ingredients

This soup is more than just comforting, it’s genuinely nourishing.

Each key ingredient brings real nutritional value to the bowl, making this a soup you can feel good about serving regularly.

• Wild Rice: Wild rice is technically a semi-aquatic grass, not a true grain, and it’s exceptionally nutrient-dense. It contains more protein than most grains, including brown rice, and provides a good source of manganese, phosphorus, and zinc. It’s also higher in antioxidants than white rice.
• Chicken breast: A lean, complete protein source, chicken breast provides all essential amino acids needed for muscle maintenance and repair. A single serving in this soup contributes over 30 grams of protein.
• Carrots: Rich in beta-carotene, which the body converts to Vitamin A, carrots support healthy vision, skin, and immune function. They also contribute natural sweetness to the soup base.
• Celery: Celery is an excellent source of Vitamin K and provides anti-inflammatory compounds. It’s also very low in calories, making it a great bulking ingredient.
• Mushrooms (baby bella): Baby bella mushrooms are one of the few non-animal food sources of Vitamin D. They also provide B vitamins and immune-supporting beta-glucans.
• Garlic: Garlic contains allicin, a sulfur compound with well-documented antibacterial and anti-inflammatory properties. Regular garlic consumption has been linked to improved immune function.

Read Also: Chicken Gnocchi Soup Recipe

Frequently Asked Questions

1. Can I use a wild rice blend instead of pure wild rice?

Yes, you can use a wild rice blend. However, the texture will be softer than using 100% wild rice because blends typically include white or brown rice varieties that cook faster. If using a blend, reduce the pressure cooking time to 20-22 minutes to prevent the rice from becoming too soft or mushy.

2. Do I need to soak the wild rice before cooking?

No, soaking is not necessary when using an Instant Pot. The pressure cooker provides enough heat and moisture to cook raw, unsoaked wild rice thoroughly in 25-30 minutes. Simply rinse the rice under cold water before adding it to the pot.

3. Can I use rotisserie chicken instead of raw chicken?

You can, but raw chicken is strongly preferred for the best flavor and texture. Raw chicken releases juices into the broth during pressure cooking, which adds significant depth. If you use pre-cooked rotisserie chicken, skip adding it before pressure cooking. Instead, stir the shredded rotisserie chicken in after the pressure cooking stage, during the sauté step when you add the roux.

4. My soup is too thick. How do I thin it out?

Wild rice and the roux will thicken the soup considerably, especially as it sits and cools. To thin it out, simply add additional warm chicken broth, 1/4 cup at a time, stirring well between additions, until you reach your desired consistency. Alternatively, you can use warm water or additional milk.

5. Can I make this recipe without a pressure cooker?

Yes, this soup can be made on the stovetop. Sauté the vegetables in a large Dutch oven or heavy-bottomed pot as directed. Add the broth, wild rice, and raw chicken. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 50-60 minutes, or until the wild rice is tender and the chicken shreds easily. Follow the same steps for preparing the roux and finishing the soup.

For more Instant Pot inspiration: Instant Pot Chili Recipe

Final Thoughts

This Instant Pot Chicken Wild Rice Soup recipe is truly one of those recipes that belongs in your regular rotation.

It’s simple enough for a weeknight but impressive enough to serve to guests, and it delivers real, homemade flavor without hours at the stove.

Give it a try the next time the temperature drops and you’re craving something warm and satisfying.

If you make this recipe, leave a comment below and let me know how it turned out. Sharing what you loved or what you changed always helps other readers, and it genuinely makes my day to hear from you.

Recommended:

• Chicken Wild Rice Soup Recipe
• Creamy Wild Rice Soup
• Turkey Wild Rice Soup
• Chicken Noodle Soup
• Chicken Soup
• Loaded Potato Soup
• Zuppa Toscana
• Chicken Stew
• Chicken Tortilla Soup
• Mushroom Soup