Instant Pot Chicken Wild Rice Soup

Instant Pot Chicken Wild Rice Soup brings together finely chopped celery and sweet onion sautéed in neutral oil, combined with crushed garlic for added aroma. Wild rice cooks alongside dried herbs like thyme, rosemary, oregano, and a hint of paprika within a seasoned chicken broth base. Chicken breasts are submerged and cooked under high pressure with carrots and cremini mushrooms layered on top, ensuring even cooking and flavor infusion. Once cooked, the chicken is shredded and stirred back into the soup.

The soup’s texture is thickened by a slurry of warmed cashew milk and tapioca starch, creating a creamy consistency without dairy. The flavor balance is earthy and bright from the herbs and vegetables, with tender chicken and chewy wild rice completing the mouthfeel. Cooking in the Instant Pot speeds up what traditionally takes longer, while preserving the soup’s comforting nature.

This soup pairs well with crackers or homemade croutons to add a crispy contrast to the creamy broth and tender ingredients. It works well as a main dish on colder days or a filling lunch. Preparing ahead and reheating enhances the flavors as they meld further.

According to notes, both dairy and dairy-free milk can be used in the recipe. Leftovers store well in the refrigerator for up to 3-5 days and freeze efficiently for 3-4 months. Reheating on the stovetop is recommended to maintain the soup’s texture, though a microwave can be used when short on time.