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Instant Pot Chicken Wild Rice Soup served with bread
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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.
Course Soup
Cuisine American
Diet Halal
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 355kcal
Author Aysegul Sanford

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

  • Place onion, carrots, celery, garlic, mushrooms, wild rice, chicken thighs, chicken stock, water, salt, and pepper in your instant pot (or pressure cooker).
  • 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.
  • 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. 
  • 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.
  • 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.
  • Give it a taste for seasoning and add in if necessary.
  • Stir in the parsley, ladle into bowls, and serve.

Video

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

Calories: 355kcal | Carbohydrates: 43g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1002mg | Potassium: 742mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5610IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 3mg