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5.0 from 27 votes

Instant Pot Chicken Wild Rice Soup Recipe

Deliciously creamy, heartwarming, lightened-up Instant Pot Chicken Wild Rice Soup recipe made from scratch with wholesome ingredients in less than an hour. Simply put everything in your pressure cooker and let it do its magic for a healthy weeknight dinner.

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

Ingredients

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

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

  • Amount of flour: The soup thickened with 1/2 cup flour and a cup of milk make this recipe a thick, almost stew-like soup. If you prefer more of a lighter soup consistency, you can use 1/4 cup flour and 1/2 cup milk to thicken the soup.
  • Can I freeze this soup? Yes, this wild rice soup freezes well. To do so, simply bring it to room temperature and place it in an airtight container before you put it in your freezer. Be sure to thaw in the fridge overnight a day before you plan to serve it. If it is too thick, you might need to add in a little water while warming it on the stovetop.
  • Can I use leftover cooked chicken? If you want to use leftover cooked chicken, I recommend adding the chicken at the same time you add in the roux. Or you can skip the instant pot and make my rotisserie chicken wild rice soup on the stovetop to use your leftover chicken.
  • Can I make turn this dish into a vegetarian instant pot wild rice soup? You sure can. Double the amount of mushrooms (Use 16 oz. instead of 8 oz.) and use vegetable stock instead of chicken stock.
  • What if I don’t like mushrooms? If you are serving this soup to picky eaters, who don’t like mushrooms (like my husband), simply omit using them.

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 (21%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 5610IU (112%) Vitamin C 11mg (12%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

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.