The moment I made this Instant Pot Chicken and Wild Rice Soup, my kitchen was filled with the comforting aroma of sautéed vegetables, tender chicken, and earthy wild rice.
There’s something truly satisfying about a homemade soup that feels both nourishing and indulgent at the same time.
The wild rice adds a lovely nutty texture, while the perfectly seasoned chicken soaks up all the flavors from the herbs and vegetables.
Every spoonful is a little piece of comfort in a bowl—warm, hearty, and exactly what I needed on a chilly evening.
I can honestly say, once you try this Instant Pot Chicken and Wild Rice Soup recipe, it will become one of your go-to soups for busy weeknights or slow Sunday dinners.
Why Instant Pot Chicken and Wild Rice Soup is the Ideal Recipe
What I love most about this Instant Pot Chicken and Wild Rice Soup recipe is how versatile it is. You can make Instant Pot Chicken and Wild Rice Soup with chicken breasts, thighs, or a combination, depending on your preference.
The wild rice blend adds depth and chewiness that plain white rice can’t replicate. Plus, the soup has a perfect balance of flavors from the garlic, onions, thyme, and poultry seasoning, all enhanced by the sauté step that brings out the vegetables’ natural sweetness.
Key Ingredients in Instant Pot Chicken and Wild Rice Soup Recipe
Here’s a breakdown of the ingredients that make this Instant Pot Chicken and Wild Rice Soup so flavorful and satisfying:
Olive oil or butter (¼ cup, 60g): Adds richness and a silky base for the sautéed vegetables. I like using a mix of both sometimes for deeper flavor.
Celery (1 cup, diced – about 3 ribs): Offers a subtle sweetness and crunch that complements the earthy rice.
Carrots (1 cup, diced – 2 medium): Provide natural sweetness and color to the soup.
Onion (1 large, diced): The backbone of flavor in almost every soup. Sautéing it first gives a warm, aromatic base.
Mushrooms (1 cup, sliced – 226g): Any variety works; I usually go with cremini for their earthy depth.
Garlic (3 cloves, minced): Adds a fragrant punch and balances the sweetness of the carrots and onion.
Dried thyme (1 tsp) and poultry seasoning (1 tbsp): Infuse the soup with a savory, comforting aroma.
Salt and black pepper (½ tsp each): Essential for seasoning throughout the cooking process.
Gluten-free all-purpose flour (⅓ cup, 45g): Helps thicken the soup slightly while coating the vegetables for even flavor distribution.
Dry white wine or water (¾ cup, 180ml): Adds acidity and complexity; water works just as well if you prefer a non-alcoholic version.
Wild rice blend (1 cup, uncooked – 185g): Gives a nutty texture and makes the soup hearty and satisfying.
Boneless, skinless chicken breasts and/or thighs (1 lb – 450g): Cooked in the broth, they stay tender and juicy.
Chicken stock or broth (6 cups – 1.2L): The main liquid that carries all the flavors. Opt for low-sodium if you plan to adjust seasoning later.
Fresh parsley, chopped (optional): Adds a bright, fresh finish when serving.
Print
Instant Pot Chicken and Wild Rice Soup Recipe
- Total Time: 40 min
- Yield: 6 servings
Description
Instant Pot Chicken and Wild Rice Soup recipe features tender chicken, nutty wild rice, carrots, celery, mushrooms, garlic, and savory herbs simmered in flavorful chicken broth for a hearty, comforting, and easy-to-make meal.
Ingredients
¼ cup olive oil or butter – dairy or non dairy (60g)
1 cup celery, diced (3 ribs)
1 cup carrots, diced (2 medium)
1 large onion, diced
1 cup mushrooms, trimmed & sliced (226g) – any variety
3 garlic cloves, minced
1 tsp dried thyme
1 tbsp poultry seasoning
½ tsp salt and black pepper, each
⅓ cup gluten free all purpose flour blend (45g)
¾ cup dry white wine or water (180ml)
1 cup uncooked wild rice blend – ensure gluten free (185g)
1 lb boneless, skinless chicken breasts and/or thighs (450g)
6 cups chicken stock or broth (1.2L)
small handful of fresh parsley, chopped for serving – optional
Instructions
In a 6-quart instant pot: Press the sauté button on the instant pot and wait for it to heat up. Add the oil or butter. When the oil is simmering add the onion, celery, carrots, mushrooms, garlic, thyme, poultry seasoning, salt and pepper. Cook for about 8-10 minutes until the vegetables have softened.
Add the flour. Mix together and cook 1-2 minutes to cook the flour and coat the veggies.
Stir in the wine, mixing well to ensure no lumps of flour remain. Make sure to scrape down the bottom of the pan with a wooden spoon or silicone spatula to loosen up any stuck on bits. If needed, add a splash of water to the pot to help you loosen up stubborn bits. Cook 2-3 minutes then stir in the rice.
Add the chicken and chicken stock/broth to the pot. Stir everything together one last time.
Secure the lid on the instant pot and make sure the dial on top is set to ‘sealing’. Cook on high pressure for 9 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 9 minutes.) After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 depressurising on its own then switch the seal to the venting position.
Remove the chicken from the pot and transfer to a cutting board or a plate. Use a couple of forks shred the chicken into bite-sized pieces then carefully add back to the soup.
Taste and season with additional salt and pepper as you see fit. Serve warm with parsley or other fresh herbs on top (optional) and serve.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: instant pot
- Cuisine: Homemade
If you’re interested in exploring more comforting chicken recipes, I also love pairing this Instant Pot Chicken and Wild Rice Soup idea with my Sheet Pan Chicken With Grapes and Fennel Recipe, or indulging in a sweet treat afterward like Quick Valentine Crack Recipe In 25 Min or Fudgy Valentine Brownies Recipe In 30 Min.
How to Instant Pot Chicken and Wild Rice Soup Recipe Step-by-Step
-Press the sauté button on your 6-quart Instant Pot and add the olive oil or butter. Wait until it shimmers, then add the onion, celery, carrots, mushrooms, garlic, thyme, poultry seasoning, salt, and pepper. Cook for 8–10 minutes until the vegetables are soft and fragrant.
-Sprinkle in the flour and stir to coat the vegetables. Cook 1–2 minutes to eliminate the raw flour taste.
-Pour in the white wine (or water) slowly, stirring continuously to avoid lumps. Scrape the bottom to release any browned bits for extra flavor. Cook for 2–3 minutes, then mix in the wild rice.
-Add the chicken and chicken stock to the pot. Stir everything together gently to combine.
-Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 9 minutes. Allow the pot to naturally release pressure for 10 minutes, then manually release any remaining pressure by turning the valve to venting.
-Remove the chicken and shred it using two forks. Return the shredded chicken to the soup, stir, and taste for seasoning. Add more salt or pepper if needed.
-Serve warm, garnished with fresh parsley or other herbs if desired. Enjoy the hearty, comforting flavors!
Instant Pot Chicken and Wild Rice Soup Recipe Nutrition Facts
| Nutrient | Per Serving (1 cup) | Notes |
|---|---|---|
| Calories | 280 kcal | Approximate, varies with choice of chicken and butter/oil |
| Protein | 22 g | From chicken and wild rice |
| Carbohydrates | 22 g | Mainly from wild rice and vegetables |
| Fat | 12 g | From olive oil or butter |
| Fiber | 3 g | From vegetables and wild rice |
| Sodium | 600 mg | Adjust if using low-sodium stock |
| Vitamin A | 60% DV | From carrots |
| Vitamin C | 15% DV | From celery and parsley |
| Iron | 10% DV | From mushrooms and rice |
| Calcium | 4% DV | From stock and optional milk in some variations |
FAQs
Q: Can I use brown rice instead of wild rice?
A: Yes, but keep in mind that brown rice may require a slightly longer cooking time and could affect the texture of the soup.
Q: Can I freeze this Instant Pot Chicken and Wild Rice Soup?
A: Absolutely! Portion the soup into airtight containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
Q: Is this soup dairy-free?
A: Yes, if you use olive oil instead of butter. You can also make it fully gluten-free by choosing a gluten-free flour blend.
Q: Can I use pre-cooked chicken?
A: You can, but add it after the pressure cooking stage to avoid overcooking. The pre-cooked chicken just needs to warm through.
Q: How can I make this soup creamier?
A: Stir in a little cream, coconut milk, or a dairy-free milk of choice after cooking. Heat gently, but do not boil to avoid curdling.
Conclusion
Making this Instant Pot Chicken and Wild Rice Soup has been such a rewarding experience. From the first sauté to the final taste test, every step fills your kitchen with inviting aromas and produces a soup that’s both comforting and hearty.
Instant Pot Chicken and Wild Rice Soup is a dish that’s perfect for any season, whether you’re craving a quick weeknight dinner or a slow-cooked, cozy meal. Once you try Instant Pot Chicken and Wild Rice Soup, I’m confident Instant Pot Chicken and Wild Rice Soup will earn a permanent spot in your recipe rotation.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.