Instant Pot Chicken Wild Rice Soup

This Instant Pot Chicken Wild Rice Soup is my idea of perfect cold-weather comfort food: rich, creamy, packed with tender chicken, nutty wild rice, and a medley of vegetables that add color and sweetness to every spoonful. It’s the kind of meal that makes you feel wrapped in a warm blanket while the wind howls outside.

Why You’ll Love It

This soup is made for busy days when you want a hearty, homemade meal but don’t want to stand at the stove for hours. Just toss everything in the Instant Pot and let it do the work while you tackle your day. The result? A deeply flavorful, satisfying bowl of creamy chicken and wild rice soup with almost no effort. It’s also fantastic for meal prep—this big batch means cozy lunches all week long.

Ingredients

• Chicken – Boneless, skinless breasts or thighs. Both work great, so use what you have.
• Wild Rice – True wild rice, not a blend. It holds up beautifully in the soup, staying pleasantly chewy.
• Mirepoix – Classic combo of onions, carrots, and celery. Chop them small so you get a little bit in every bite.
• Mushrooms – I love baby bellas for their earthy richness, but you can skip them if you’re not a fan.
• Garlic – Minced fresh for loads of flavor.
• Chicken Broth – Homemade or store-bought, or even water with bouillon cubes.
• Dried Herbs – Thyme, bay leaves, Mrs. Dash or any salt-free seasoning blend.
• Butter and Flour – For the roux that makes it so creamy.
• Milk or Half and Half – For that luscious finish. Coconut milk works too if you want it dairy-free.
• Salt and Black Pepper – Essential for balancing all those flavors.

Tips and Tricks

• Use Real Wild Rice – This is the secret to the soup’s texture. A blend will turn mushy with the cooking time.
• Rinse Your Rice – Wild rice’s outer coating can turn your soup a bit purple if you don’t rinse it. A quick rinse under cold water solves that.
• Make the Roux Separately – Don’t rush this step. Take your time whisking the butter and flour until lightly golden before adding milk. This deepens the flavor and ensures a smooth, velvety finish.
• Season to Taste – Add salt, pepper, or even a dash of hot sauce at the end to suit your preferences.
• Batch Cook for the Week – This soup tastes even better the next day, so make extra for easy lunches.

Flavor Variations

• No Mushrooms? Double up on carrots and celery.
• Add Greens – Stir in spinach or kale right at the end for extra nutrition.
• Use Chicken Thighs – Slightly more forgiving than breasts and add richer flavor.
• Go Dairy-Free – Use coconut milk and plant-based butter for a completely dairy-free version.

Make Ahead Tips

• Prep the Veggies in Advance – Dice onions, carrots, and celery ahead of time and store them in the fridge for quick assembly.
• Pre-make the Roux – You can even cook the roux in advance and keep it in the fridge for a day or two. Just warm gently before adding.
• Freeze in Portions – This soup freezes beautifully. Store in individual containers for easy grab-and-go meals.

Serving Suggestions

• Crusty Bread – There’s nothing better than dipping fresh bread into this creamy soup. Try a homemade no-knead loaf or focaccia.
• Side Salad – A simple green salad balances the richness.
• Cheese Toast – Toasted bread with melted cheddar or Gruyère makes for a fun upgrade.
• Crackers or Biscuits – Perfect for scooping up every last drop.

Storage

• Refrigerate – Store in an airtight container for up to 4 days. The flavors just keep getting better.
• Freeze – Freeze in single-serve portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat – Warm gently on the stovetop over low heat or in the microwave, stirring occasionally.

FAQs

Can I use a wild rice blend?
I really recommend sticking with pure wild rice. The blend will get too soft with pressure cooking.

Can I use chicken thighs instead of breasts?
Absolutely! Thighs add a richer flavor and stay juicier.

How do I make it dairy-free?
Swap the butter for plant-based butter and use canned coconut milk instead of dairy milk.

Is it freezer-friendly?
Yes! Let it cool completely, portion it out, and freeze for up to 3 months. It’s great for meal prep.

Can I skip the roux?
You can, but the soup will be brothy instead of creamy. The roux gives it that classic rich texture.

Final Thought

This Instant Pot Chicken Wild Rice Soup is pure comfort in a bowl. It’s the kind of meal that makes you slow down, savor each bite, and feel grateful for the simple pleasures of home-cooked food. Whether you’re feeding a family on a chilly night or stocking your freezer for busy weeks, this is the soup you’ll come back to again and again.

Also try these Instant Pot chicken recipe:-

• Instant Pot Chicken and Rice Soup
• Instant Pot Chicken and Potatoes
• Instant Pot Brown Rice