Instant Pot Chicken Wild Rice Soup Recipe

Wild rice needs about 30 minutes under pressure before the kernels split open and turn tender. That is why this Instant Pot chicken wild rice soup recipe cooks the rice and chicken together in one pot.

A common slip is using a wild rice blend, which softens faster than pure wild rice. This version uses 1 cup of 100% wild rice, so every spoonful keeps a chewy bite.

The cream goes in after pressure cooking, because dairy added earlier can curdle. Just ¼ cup of flour, stirred into the sautéed vegetables, thickens the broth without a separate roux.

You end up with 8 generous servings, 1½ pounds of shredded chicken breast, and about 15 minutes of hands-on prep.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	1 hour 5 minutes
Total Time	1 hour 20 minutes
Servings	8 servings (about 1½ cups / 360 ml each)
Difficulty Level	Easy

Read Also: Chicken Wild Rice Soup Recipe

Jump to Recipe

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

This version sticks to the classic formula of sautéed vegetables, real wild rice, shredded chicken, and a cream finish. The Instant Pot handles the long cooking time that wild rice normally demands.

• One pot from start to finish: The vegetables sauté, the rice and chicken pressure cook, and the cream goes in at the end, all in the same inner pot.
• Real wild rice texture: 30 minutes at high pressure splits the kernels and leaves a chewy, nutty bite instead of mush.
• No separate roux: ¼ cup of flour stirred into the vegetables thickens the broth, so there is no extra saucepan to wash.
• Chicken that shreds easily: 1½ pounds (680 g) of chicken breast cooks until it pulls apart with two forks.
• Generous yield: The recipe makes 8 servings, which covers dinner tonight and lunches later in the week.
• Freezer friendly: Portions freeze well when you hold back the cream, as explained in the storage section.
• Beginner friendly: Every step uses basic techniques, and the pressure cooker does the slow work for you.

For a hands-off option that cooks all day, see Crockpot Chicken Wild Rice Soup Recipe.

Ingredients

Everything below fits in a 6-quart Instant Pot. Use real wild rice rather than a blend so the grains hold their shape after 30 minutes under pressure.

For the soup base:

• 2 tablespoons (28 g) unsalted butter
• 1 medium yellow onion, diced into ½-inch (1 cm) pieces (about 1 cup / 150 g)
• 3 medium carrots, peeled and sliced ¼ inch (6 mm) thick (about 1½ cups / 190 g)
• 3 celery stalks, sliced ¼ inch (6 mm) thick (about 1 cup / 120 g)
• 8 ounces (225 g) cremini mushrooms, sliced ¼ inch (6 mm) thick
• 4 garlic cloves, minced
• ¼ cup (30 g) all-purpose flour
• 4 cups (950 ml) low-sodium chicken broth, divided (1 cup for deglazing, 3 cups for pressure cooking)
• 2 cups (475 ml) water
• 1 cup (160 g) wild rice, 100% wild rice and not a blend, rinsed and drained

For the chicken and seasonings:

• 1½ pounds (680 g) boneless, skinless chicken breasts (about 3 medium breasts)
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 2 bay leaves
• 1 teaspoon kosher salt, divided, plus more to taste
• ½ teaspoon freshly ground black pepper, divided

To finish:

• 1 cup (240 ml) heavy cream
• 1 tablespoon fresh lemon juice (about ½ medium lemon)
• 2 tablespoons chopped fresh parsley, divided (1 tablespoon stirred in, 1 tablespoon for garnish)

You might also enjoy: Turkey Wild Rice Soup Recipe

Kitchen Equipment Needed

You only need a handful of tools, and most of them are already in a standard kitchen. The pressure cooker does the heavy lifting, so the rest is basic prep gear.

• 6-quart Instant Pot or similar electric pressure cooker, for sautéing and pressure cooking in one pot
• Sharp chef’s knife, for dicing the onion, carrots, celery, and mushrooms
• Large cutting board, ideally with a juice groove for handling raw chicken
• Fine-mesh strainer, for rinsing the wild rice
• Wooden spoon, for scraping the bottom of the pot while deglazing
• Measuring cups and spoons, for the flour, broth, cream, and dried herbs
• Soup ladle, for serving without splashing
• Airtight storage containers, for leftovers and freezer portions
• Two forks, for shredding the chicken (or the shredder claws recommended below)
• Paper towels, for patting the chicken dry before seasoning

Read Also: Mushroom Wild Rice Soup Recipe

Recommended Products for This Recipe

These are my personal recommendations, based on specific problems that come up when making this soup. None of them are required, but each one makes the process smoother.

1. Meat Shredder Claws

Shredding three hot chicken breasts with two forks works, but it is slow and the pieces can end up uneven. Shredder claws pull the meat apart in a few seconds and give you consistent bite-size shreds that stay tender in the broth.

Get it on Amazon

2. Instant-Read Meat Thermometer

Chicken breast turns dry fast, and guessing doneness is how most people overcook it. A quick probe of the thickest part confirms the chicken has reached 165°F (74°C), and it also helps when you swap in leftover cooked meat and want to reheat it safely.

Get it on Amazon

3. Extra Silicone Sealing Rings

Silicone sealing rings absorb savory smells, and a ring that has handled onion and garlic can leave a faint odor in the next batch. I keep a second ring reserved for soups and stews, so desserts and rice dishes never pick up a savory trace.

Get it on Amazon

4. Better Than Bouillon Roasted Chicken Base

Boxed broth varies a lot in saltiness, and a salty broth gets saltier as the rice absorbs liquid. A concentrated chicken base lets you control the strength by the teaspoon, and the jar keeps in the refrigerator for months after opening.

Get it on Amazon

5. Silicone Freezer Soup Tray

Freezing soup in loose containers makes it hard to thaw just one serving. A silicone tray with 1-cup and 2-cup wells freezes the soup into blocks that pop out cleanly and thaw in the refrigerator overnight.

Get it on Amazon

A good place to find more soup ideas is Best Chicken Soup Recipes.

Step-by-Step Instructions: How to Make Instant Pot Chicken Wild Rice Soup

Follow these simple steps and you’ll have a creamy Instant Pot chicken wild rice soup on the table in about 80 minutes.

1. Prep the Ingredients

• Rinse 1 cup (160 g) of wild rice in a fine-mesh strainer under cold running water for about 30 seconds, then drain well.
• Dice the onion into ½-inch (1 cm) pieces, and slice the carrots, celery, and mushrooms about ¼ inch (6 mm) thick.
• Mince the 4 garlic cloves and set them aside in a small bowl.
• Pat the chicken breasts dry with paper towels, then season both sides with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
• Measure the broth, water, flour, cream, lemon juice, and parsley into separate containers so nothing needs to be measured mid-cooking.
• Keep the cream and lemon juice in the refrigerator until the final step.

2. Sauté the Vegetables

• Press Sauté on the Instant Pot and adjust the heat to High (or More). Add the 2 tablespoons of butter and let it melt, about 1 minute.
• Add the onion, carrots, and celery. Cook for 4 minutes, stirring often, until the onion turns translucent.
• Stir in the mushrooms and cook for 3 minutes, until they release their liquid and begin to soften.
• Add the garlic and stir for 30 seconds, until fragrant.
• Sprinkle the ¼ cup (30 g) of flour over the vegetables. Stir constantly for 1 to 2 minutes until no dry flour is visible and everything looks lightly coated.

3. Deglaze the Pot

• Pour in 1 cup (240 ml) of the chicken broth.
• Scrape the bottom of the pot firmly with a wooden spoon, loosening every browned bit and any flour paste stuck to the metal.
• Press Cancel to turn off the Sauté function.

4. Add the Rice, Liquid, and Seasonings

• Pour in the remaining 3 cups (710 ml) of chicken broth and the 2 cups (475 ml) of water.
• Add the rinsed wild rice, thyme, sage, bay leaves, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper.
• Stir once so the rice is fully submerged in the liquid.
• Lay the seasoned chicken breasts on top of the rice in a single layer. Do not stir them in.

5. Pressure Cook

• Lock the lid and turn the steam release valve to Sealing.
• Press Pressure Cook (or Manual), choose High pressure, and set the timer for 30 minutes.
• Expect the pot to take 10 to 15 minutes to come up to pressure before the 30-minute countdown begins.
• When the timer ends, let the pressure release naturally for 10 minutes.
• After 10 minutes, turn the valve to Venting to release the remaining pressure. Keep your hands and face away from the steam.

6. Shred the Chicken

• Unlock and remove the lid, tilting it away from you so condensation does not drip back into the soup.
• Remove and discard the bay leaves.
• Transfer the chicken to a cutting board and shred it with two forks or shredder claws.
• Stir the soup and check the rice. The kernels should be split open and tender with a chewy center.
• Return the shredded chicken to the pot.

7. Add the Cream and Finish

• Press Sauté and set the heat to Normal (or Medium).
• Pour in the 1 cup (240 ml) of heavy cream and stir well.
• Simmer gently for about 5 minutes, stirring occasionally, until the soup thickens slightly. Avoid a hard boil.
• Press Cancel, then stir in the 1 tablespoon of lemon juice and 1 tablespoon of the chopped parsley.
• Taste the soup and add more salt, about ¼ teaspoon at a time, until the flavors taste balanced.

8. Serve

• Let the soup rest for 5 minutes. It thickens a little more as the rice absorbs the broth.
• Ladle about 1½ cups (360 ml) into each bowl.
• Garnish with the remaining 1 tablespoon of chopped parsley and serve hot.

For another pressure cooker option, try: Instant Pot Chicken Noodle Soup Recipe

Tips for The Best Instant Pot Chicken Wild Rice Soup

A few small details separate a soup with chewy rice and a smooth broth from one that turns gummy or scorches. These are the habits that make the biggest difference.

• Use 100% wild rice: Blends contain brown or white rice that softens far faster than wild rice, so they turn soft at 30 minutes. If you only have a blend, follow its package timing instead.
• Rinse the rice first: Unrinsed wild rice can tint the broth a faint purple, and rinsing also removes surface dust.
• Never skip the deglaze: I scorched my first batch by skipping this step, and the pot flashed a Burn notice before the pressure even built. Scraping the bottom after the flour goes in prevents it every time.
• Keep the chicken on top: Laying the breasts over the rice, without stirring, keeps the flour paste from sticking to the bottom and lets the chicken cook gently in the steam.
• Add the cream last: Dairy can break and curdle under pressure, so stir it in only after the lid comes off.
• Chicken thighs stay juicier than breasts: They hold moisture better after 30 minutes under pressure, so use them when you want richer, softer shreds.
• Season at the end: The rice and broth concentrate as the soup rests, so adjust the salt only after the cream and lemon go in.
• Cut the vegetables evenly: Slices of the same thickness cook at the same rate, so the carrots do not end up crunchy next to soft celery.
• Do not fill past the line: A 6-quart pot with rice should stay below the half-to-two-thirds mark, which this recipe respects as written.
• Loosen leftovers with broth: The rice keeps absorbing liquid in the refrigerator, so add a splash of broth when reheating.

A deeper look at creamy chicken soups is in Creamy Chicken Soup Recipe.

What to Serve with Instant Pot Chicken Wild Rice Soup

This soup is rich and filling on its own, so the best sides add crunch, a sharp contrast, or something to dip. Aim for simple, bright sides that do not compete with the cream and herbs.

• Bread and rolls: Warm dinner rolls, a batch of homemade biscuits, or a wedge of sourdough focaccia are all good for soaking up broth.
• Honey butter: A little honey butter on warm bread adds a sweet, salty note against the herbs.
• Crusty bread or grilled cheese: A simple grilled cheese sandwich cut into strips works as an edible spoon.
• Roasted vegetables: Roasted Brussels Sprouts with Bacon bring crisp edges and smoky flavor to the plate.
• Glazed carrots: Maple Glazed Carrots add color and a touch of sweetness.
• Green salad: Crisp greens with a lemon vinaigrette cut through the cream.
• Drinks: A chilled, crisp white wine, sparkling water with lemon, or Mulled Apple Cider on a cold night.
• Dessert: A warm Apple Crisp rounds out a fall meal.

You might also enjoy: Chicken Gnocchi Soup Recipe

Variations of Instant Pot Chicken Wild Rice Soup

The base recipe is flexible, and a few swaps cover most dietary needs and leftover situations. Keep the 30-minute pressure time for any version that uses raw chicken and true wild rice.

• Leftover turkey or rotisserie chicken: Skip the raw chicken and pressure cook the rice, vegetables, and broth for 25 to 30 minutes. Stir in about 3 cups (420 g) of cooked shredded meat with the cream.
• Vegetarian: Omit the chicken, use vegetable broth, and double the mushrooms to 16 ounces (450 g) for a deeper, earthier flavor.
• Dairy-free: Replace the butter with olive oil and the heavy cream with 1 cup (240 ml) of full-fat canned coconut milk, stirred in at the end.
• Gluten-free: Leave out the flour and thicken at the end with a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water. Confirm that your broth is certified gluten-free.
• Extra greens: Stir 2 cups (60 g) of baby spinach or chopped kale into the hot soup with the cream until wilted.
• Smoky version: Add ½ teaspoon of smoked paprika with the thyme and sage for a warm, savory depth.
• Chicken thighs: Swap in 1½ pounds (680 g) of boneless, skinless thighs, using the same timing.
• Brighter finish: Increase the lemon juice to 2 tablespoons if you prefer a sharper, fresher taste.

For a creamy chicken soup without the rice, see Cream of Chicken Soup Recipe.

Storage and Reheating

This soup keeps well, but the wild rice continues to absorb liquid as it sits. Plan on adding a little broth when you reheat.

• Refrigerator: Cool the soup within 2 hours of cooking, then store it in airtight containers for 3 to 4 days.
• Freezer: Freeze portions for up to 3 months. The rice softens slightly after thawing, so the texture will be a little more tender.
• Freeze without the cream: Before the cream goes in, ladle out the portions you want to freeze. Add 2 tablespoons of cream per serving when you reheat, since dairy can separate when frozen.
• Portion sizes: I keep 2-cup containers just for this soup, because a single serving thaws in the refrigerator overnight.
• Thawing: Move frozen soup to the refrigerator the night before, rather than thawing at room temperature.
• Stovetop reheating: Warm the soup over medium-low heat, stirring often, and add ¼ to ½ cup (60 to 120 ml) of broth per portion to loosen it.
• Microwave reheating: Heat in 90-second intervals, stirring between each, and add a splash of broth if the soup looks thick.
• Safe temperature: Reheat until the soup is steaming hot throughout, at 165°F (74°C).

Another soup that reheats well is Lentil Soup Recipe.

Nutritional Facts

The numbers below are approximate estimates for one serving of about 1½ cups (360 ml), based on 8 servings per batch. Exact values vary with the brand of broth, cream, and chicken you use.

Nutrition Facts (Per Serving, Approximate)
Serving Size	About 1½ cups (360 ml)
Calories	340 kcal
Protein	23 g
Carbohydrates	24 g
Fiber	3 g
Sugar	4 g
Total Fat	17 g
Saturated Fat	9 g
Cholesterol	105 mg
Sodium	540 mg

For a lighter option, try: Lentil and Vegetable Soup Recipe

Health Benefits of Key Ingredients

Beyond comfort, the main ingredients in this soup each bring something useful to the bowl. Here is what the key players contribute.

• Wild rice: It is a whole grain seed that supplies fiber and protein, along with minerals such as manganese, magnesium, and zinc.
• Chicken breast: A 3-ounce (85 g) cooked portion provides roughly 26 grams of lean protein, which helps keep you full.
• Carrots: They are rich in beta-carotene, which the body converts to vitamin A for vision and immune function.
• Celery: It adds potassium and vitamin K, and its high water content keeps the broth light.
• Mushrooms: Cremini mushrooms provide B vitamins such as riboflavin and niacin, plus selenium and potassium.
• Onion and garlic: Both contain sulfur compounds, and onions also supply the antioxidant quercetin.
• Thyme and sage: These herbs contribute aroma and antioxidants in small amounts, without adding salt.
• Lemon juice: A small amount adds vitamin C and a bright acidity that lifts the whole pot.
• Heavy cream and butter: They supply fat-soluble vitamin A and carry flavor, though they also add saturated fat, so portion size matters.

Read Also: Kale And Sweet Potato Soup Recipe

FAQs About Instant Pot Chicken Wild Rice Soup

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

You can, but the texture changes. Blends usually contain brown or white rice, which soften much faster than pure wild rice.

Follow the package directions, since many blends need far less than 30 minutes under pressure.

2. Can I freeze Instant Pot chicken wild rice soup?

Yes, for up to 3 months. The rice softens a little after thawing, so expect a slightly thicker, more tender soup.

For the best results, freeze portions before adding the cream. Stir in 2 tablespoons of fresh cream per serving when you reheat.

3. Why add the cream after pressure cooking?

High heat and pressure can make dairy separate and curdle. Stirring the cream in afterward keeps the broth smooth and silky.

Simmer gently for about 5 minutes so it thickens without boiling hard.

4. How long does chicken wild rice soup take in the Instant Pot?

True wild rice needs 30 minutes at high pressure. The pot also needs 10 to 15 minutes to build pressure before that timer starts.

Add a 10-minute natural release, and the pressure stage takes close to an hour.

5. Can I use chicken thighs instead of chicken breasts?

Yes, use 1½ pounds (680 g) of boneless, skinless thighs and keep the same 30-minute cook time. Thighs stay juicier and shred into softer pieces.

6. How do I thicken or thin the soup?

Simmer the soup on Sauté for 3 to 5 more minutes to thicken it. A slurry of 1 tablespoon cornstarch and 2 tablespoons cold water also works.

To thin it out, stir in broth ¼ cup (60 ml) at a time.

7. Can I make this soup dairy-free?

Replace the butter with olive oil, and swap the heavy cream for 1 cup (240 ml) of full-fat canned coconut milk.

Add the coconut milk at the end, just like the cream.

You might also enjoy: Marry Me Chicken Soup Recipe

Final Thoughts

This Instant Pot chicken wild rice soup gives you chewy wild rice, tender shredded chicken, and a creamy broth from one pot.

Make a batch on a cold evening and see how it holds up as leftovers the next day. Tell me how yours turned out in the comments.

If you enjoyed it, share the recipe with a friend who loves soup season.

Recommended:

• Slow Cooker Chicken Noodle Soup Recipe
• Easy Chicken Noodle Soup Recipe
• Lemon Chicken Soup Recipe
• Buffalo Chicken Soup Recipe
• Chicken Taco Soup Recipe
• Slow Cooker Chicken Gnocchi Soup Recipe
• Creamy Tomato Basil Soup Recipe
• Roasted Butternut Squash Soup Recipe
• Split Pea and Ham Soup Recipe
• Chicken Stew Recipe