Hearty Instant Pot Chicken Wild Rice Soup

Finding a cozy, satisfying dinner that doesn’t require hours in the kitchen can feel like an impossible task. Between after-school activities, work deadlines, and the general chaos of weeknight schedules, spending time stirring a pot of soup on the stove just isn’t realistic for most of us.

That’s why this Instant Pot chicken wild rice soup has become such a regular in my dinner rotation – it’s comforting and filling, takes minimal hands-on time, and lets the pressure cooker do all the heavy lifting while you tackle other things on your to-do list.

What Kind of Wild Rice Should I Use?

True wild rice isn’t actually rice at all – it’s an aquatic grass seed that’s mostly grown in Minnesota and Canada. For this soup, you’ll want to look for pure wild rice rather than a wild rice blend, which often contains regular brown or white rice mixed in. Pure wild rice has a darker color, longer grains, and a more intense nutty flavor that holds up beautifully in soups. When shopping, you might notice that wild rice comes in different grades – Grade A has the longest, darkest grains and cooks up the most consistently, though Grade B will work fine too and is usually more budget-friendly. Just be sure to give your wild rice a good rinse before adding it to the soup to remove any debris.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here’s what you can swap if needed:

• Wild rice: Wild rice gives this soup its special texture and nutty flavor, but if you’re in a pinch, you can use a brown rice blend. Just note that regular white rice won’t work well here as it gets too mushy.
• Chicken breasts: Feel free to use chicken thighs instead – they stay even more tender. You could also use leftover rotisserie chicken, just add it near the end of cooking.
• Mixed vegetables: While the onion-carrot-celery mix is classic, you can throw in other veggies like parsnips or leeks. If you’re short on fresh vegetables, frozen mixed vegetables work too.
• Mushrooms: Any type of mushroom works well here – button, cremini, or shiitake. You can skip them if you’re not a mushroom fan, just add extra vegetables instead.
• Half-and-half: For the creamy element, you can use whole milk for a lighter version, or heavy cream for extra richness. Non-dairy folks can use unsweetened almond milk plus a splash of coconut cream.
• Mrs. Dash seasoning: If you don’t have this blend, use a mix of dried herbs like oregano, basil, and parsley, plus a pinch of onion powder.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot wild rice soup is getting the timing wrong – wild rice needs exactly 45 minutes under pressure to achieve that perfect chewy texture, while chicken breasts only need about 20 minutes, so it’s crucial to cut your chicken into larger chunks to prevent them from overcooking. Another common mistake is adding the dairy ingredients too early – always wait until after the pressure cooking is complete to add your milk or half-and-half, as dairy products can curdle under high pressure and ruin your soup’s creamy texture. When making the roux (butter and flour mixture), be sure to whisk constantly and cook it for at least 2-3 minutes to avoid a raw flour taste, and don’t rush this step as it’s essential for achieving that silky smooth consistency. For the best flavor development, sauté your vegetables and garlic first using the Instant Pot’s sauté function – skipping this step means missing out on the deep, caramelized flavors that make this soup extra special.

What to Serve With Chicken Wild Rice Soup?

This cozy soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty baguette or some homemade dinner rolls are perfect for soaking up every last spoonful of the creamy broth. If you want to add some fresh elements to your meal, try a simple side salad with mixed greens and a light vinaigrette dressing – the crisp vegetables will complement the hearty soup nicely. For an extra special touch, you could serve some butter crackers or cornbread muffins on the side, which are always crowd-pleasers with creamy soups.

Storage Instructions

Keep Fresh: This cozy chicken wild rice soup will stay good in the fridge for 4-5 days when kept in an airtight container. The rice might soak up more liquid as it sits, so you might need to add a splash of broth when reheating to get back to that perfect consistency.

Freeze: Since this soup has dairy, it’s best to freeze it before adding the milk or half-and-half. Let it cool completely, then pop it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the fridge and add fresh dairy while reheating.

Reheat: Warm up your soup on the stovetop over medium-low heat, stirring occasionally to prevent the rice from sticking to the bottom. If using the microwave, heat in 1-minute intervals, stirring between each, until it’s heated through. Add extra broth or milk if needed to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 85-95 g
• Fat: 50-60 g
• Carbohydrates: 120-140 g

Ingredients

For the soup base:

• 3 tbsp seasoning blend
• 2 cups water
• 4 cups chicken stock (I use Pacific Foods organic)
• 1 lb boneless, skinless chicken breasts
• 8 garlic cloves (minced for best flavor)
• 8 oz mushrooms (sliced for even cooking)
• 2 bay leaves (removed before serving)
• 3 cups mixed vegetables
• 1 cup raw wild rice (rinsed thoroughly)
• 1/2 tsp dried thyme

For the roux and seasoning:

• 1/3 cup plain flour (King Arthur all-purpose)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups milk or half-and-half (whole milk for creaminess)
• 1/2 tsp pepper
• 5 tbsp butter

Step 1: Cook the Soup Base in the Instant Pot

Add all the ingredients listed under the soup section into the Instant Pot.

Secure the lid, set it to cook on manual (high pressure) for 35 minutes.

This will allow all the flavors to meld together.

Prepare the roux in the final 5 minutes of cooking to save time.

Once the time is up, quick-release the steam by carefully turning the valve.

Remove the chicken from the pot, shred it with two forks, and return it to the pot for continuation.

Step 2: Prepare the Roux

While the soup cooks in the Instant Pot, take a separate saucepan and melt the butter over medium heat.

Whisk in the flour and let the mixture cook for about 2 minutes to eliminate the raw flour taste.

If you’re using garlic powder, add it at this point.

Gradually whisk in the milk (or half and half) in a slow stream, ensuring to keep whisking to avoid lumps.

Continue stirring until the roux thickens, which should take about 2-3 minutes.

Season with a sprinkle of salt.

Step 3: Incorporate the Roux into the Soup

Once the Instant Pot has finished and the chicken is shredded and returned, pour the prepared roux into the soup.

Stir well to fully integrate it with the rest of the ingredients.

Let the soup sit for 5-7 minutes to allow it to thicken slightly.

Before serving, taste the soup and adjust the seasoning with salt and pepper as desired.

Step 4: Serve and Enjoy

Ladle the Chicken Wild Rice Soup into bowls and serve immediately.

This hearty soup pairs perfectly with plenty of crusty bread for dipping.

Enjoy this comforting and flavorful meal!