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Instant Pot Chicken Wild Rice Soup Recipe
5 from 18 votes

Instant Pot Chicken Wild Rice Soup Recipe

Instant Pot Chicken Wild Rice Soup combines tender chicken thighs, wild rice, and a mix of vegetables like onion, carrots, celery, and mushrooms in a rich chicken broth. The soup is thickened with a milk and flour roux, resulting in a creamy, stew-like consistency. Fresh parsley is stirred in at the end to add brightness to this comforting, hearty soup.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 355 kcal
Course: Soup
Cuisine: American

Ingredients

For The Soup:
  • 1 onion chopped, large
  • 3 carrot peeled and chopped (approximately 1 cup
  • 3 celery chopped (approximately 1 cup, stalks
  • 5 cloves garlic minced
  • 8 oz. mushroom wiped and sliced
  • 1 cup wild rice rinsed, uncooked
  • 1 lbs. chicken thighs or breasts, skinless
  • 4 cups chicken stock
  • 2 cups of water
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper ground
  • ½ teaspoon thyme fresh
For The Roux:
  • ½ cup all-purpose flour
  • 1 cup milk whole
As Garnish:
  • ½ cups parsley chopped fresh

Instructions

    Cup of Yum
  1. Place onion, carrots, celery, garlic, mushrooms, wild rice, chicken thighs, chicken stock, water, salt, and pepper in your instant pot (or pressure cooker).
  2. Secure the lid and select manual and set to cook on high for 35 minutes. Let it natural release for 10 minutes and quick release the rest.
  3. Carefully open the lid and remove the chicken thighs onto a plate. Shred them using two forks and put them back in the instant pot. 
  4. Place the flour into a medium bowl. Whisk in the milk. Ladle a cup of hot liquid from the pot into the bowl while whisking it constantly to break all the flour bits until no lumps left. Pour the mixture back into the instant pot.
  5. Turn on the soup setting on and bring the soup to a boil. Let it boil for 5 minutes, but be sure to give it a stir a few times during the process.
  6. Give it a taste for seasoning and add in if necessary.
  7. Stir in the parsley, ladle into bowls, and serve.

Notes

  • Adjust the flour and milk in the roux to control the soup's thickness; half the amount results in a lighter consistency.
  • This soup freezes well; cool to room temperature, store airtight, and thaw overnight in the fridge before reheating. Add water if too thick.
  • For leftover cooked chicken, add it with the roux or use an alternate stovetop recipe to incorporate it easier.
  • Make a vegetarian version by doubling mushrooms and using vegetable stock instead of chicken stock.
  • If mushrooms are not preferred, simply omit them without affecting the overall soup preparation.

Nutrition Information

Calories 355kcal (18%) Carbohydrates 43g (14%) Protein 27g (54%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 83mg (28%) Sodium 1002mg (42%) Potassium 742mg (16%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 5610IU (112%) Vitamin C 11mg (12%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 355

% Daily Value*

Calories 355kcal 18%
Carbohydrates 43g 14%
Protein 27g 54%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 83mg 28%
Sodium 1002mg 42%
Potassium 742mg 16%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 5610IU 112%
Vitamin C 11mg 12%
Calcium 91mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.