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Instant Pot Chicken Wild Rice Soup Recipe

Instant Pot Chicken Wild Rice Soup

Steven
Thick, creamy, and loaded with tender shredded chicken, nutty wild rice, mushrooms, carrots, and celery, this Instant Pot soup delivers deep, developed flavor in under an hour without sacrificing any of the comfort of an all-day stovetop version.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 420 kcal

Equipment

  • Instant Pot 6-quart electric pressure cooker - or any 6-8 quart electric pressure cooker with sauté function
  • 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
  • Fine-mesh strainer - for rinsing wild rice
  • Kitchen towel or oven mitt - for releasing steam safely
  • Microplane Premium Zester/Grater - optional, for zesting lemon garnish

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts - 680g, or use chicken thighs
  • 1 cup uncooked wild rice - 185g, pure wild rice not a blend, rinsed
  • 1 medium yellow onion - diced
  • 3 medium carrots - peeled and diced
  • 3 celery stalks - diced
  • 8 oz baby bella mushrooms - 225g, sliced
  • 4 garlic cloves - minced
  • 6 cups low-sodium chicken broth - 1.4L
  • 1 cup heavy cream - 240ml
  • 4 tbsp unsalted butter - 55g, divided
  • 3 tbsp all-purpose flour - 24g
  • 1 cup whole milk - 240ml
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp dried rosemary
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt - plus more to taste
  • 0.5 tsp black pepper - plus more to taste
  • 1 tbsp olive oil
  • 1 tsp lemon juice - optional, for brightness

For Serving (Optional)

  • fresh parsley - chopped, for garnish
  • crusty bread - sourdough or garlic bread for serving
  • dinner rolls - for serving
  • green salad - with light vinaigrette, for serving

Instructions
 

  • Rinse the wild rice thoroughly in a fine mesh strainer under cold running water until the water runs clear.
  • Set the Instant Pot to Sauté on High. Add olive oil and 2 tablespoons butter, then sauté onion, carrots, and celery for 4-5 minutes until translucent.
  • Add mushrooms and garlic to the pot and sauté for 2-3 minutes until mushrooms release their moisture. Season with ½ teaspoon salt and pepper.
  • Pour in chicken broth, scraping up any browned bits from the bottom. Add rinsed wild rice, dried thyme, parsley, rosemary, garlic powder, and onion powder.
  • Nestle raw chicken into the broth, secure the lid, set valve to Sealing, and pressure cook on High for 30 minutes (25 minutes for thighs).
  • Allow a 10-minute natural pressure release, then carefully vent any remaining pressure. Remove chicken and shred with two forks.
  • In a small saucepan over medium heat, melt remaining 2 tablespoons butter. Whisk in flour and cook for 1 minute, then slowly whisk in milk until smooth and thickened.
  • Set Instant Pot to Sauté on Low. Pour in the roux and heavy cream, stirring to combine. Return shredded chicken to the pot and warm through for 3-5 minutes.

Notes

  • Deglaze thoroughly: Always scrape the bottom of the Instant Pot after adding broth to prevent the burn warning.
  • Use pure wild rice: Wild rice blends with white or brown rice can turn mushy under pressure. Pure wild rice gives the best nutty texture.
  • Don't skip the roux: The flour-butter roux is essential for the signature creamy thickness. Skipping it results in a brothy soup.
  • Season at the end: Wild rice absorbs salt as it cooks, so taste and adjust seasoning after the roux is added.
  • Adjust broth consistency: Use 5 cups for a thicker soup or 7 cups for a thinner, more brothy result.
  • Thickening after storage: The soup will thicken significantly after refrigeration. Thin with warm broth or milk when reheating.
  • Freezer-friendly: Freeze in portion-sized containers for up to 3 months. Leave headspace for expansion and whisk while reheating.
  • Use raw chicken for best flavor: Raw chicken releases juices into the broth during pressure cooking for deeper flavor compared to rotisserie chicken.
  • Check chicken temperature: Use an instant-read thermometer to ensure chicken reaches 165°F (74°C) before shredding.
  • Avoid boiling when reheating: Gently reheat cream-based soups over medium-low heat to prevent the cream from separating.
Keyword comfort food soup, creamy chicken wild rice soup, instant pot chicken wild rice soup, pressure cooker chicken soup