For years, I made my lightened-up Creamy Chicken and Wild Rice Soup on the stovetop. While that recipe is still one of my all-time winter soups, with the ease of Instant pot, you can make it with less advance preparation and in a shorter amount of time.
Unlike its stovetop version, you do not need to soak wild rice or use rotisserie chicken. Instead, you literally put all the ingredients in your pressure cooker and let it do its magic in about 45-50 minutes from start to finish.
In my book, a healthy chicken and wild rice soup made with only a few ingredients and with only 10-15 minutes hands-on time is a weeknight dinner winner.
Sounds good? Let’s break it all down.
Ingredients for Pressure Cooker Chicken and Wild Rice Soup
To make this quick wild rice and chicken soup, you will need two sets of ingredients:
Ingredients for the soup:
- Mirepoix (aka the magical combo of onions, carrots, and celery): Chop one medium-size onion, 2-3 carrots, and 2-3 stalks of celery. You need about 3 cups of mirepoix for this recipe.
- Flavoring Agents: In terms of flavoring agents, I used 5 cloves of minced garlic and fresh thyme. I also sprinkled it with some fresh parsley at the end.
- Mushrooms: You need a package of (usually sold in 8 oz. packages) white button or baby Bella mushrooms.
- Wild Rice: I used Lundberg’s organic wild rice (affiliate link), but you can also use any good quality Minnesota wild rice you can get your hands on. I do not recommend using quick-cooking wild rice or wild rice blends for this recipe as the time of cooking might be different.
- Chicken Thighs: I used a pound of chicken thighs as we love dark meat, but if you want a leaner cut of chicken, you can substitute chicken thighs with chicken breasts.
- Chicken Broth & Water: I used 4 cups of my homemade chicken stock and 2 cups of water as liquid.
Ingredients for the roux:
The “creamy” part of this instant pot wild rice soup recipe comes from a homemade roux. If you are not familiar, you can make a roux by first cooking butter with flour and then whisking in some milk and some liquid from the soup until it turns into a thick and creamy mixture.
It is mostly used for thicking soups and stews.
Most recipes you will find for a similar creamy wild rice and mushroom soup recipe uses the traditional method made with a stick of butter. While I think butter is one of the most delicious foods out there, in my lightened up version here, I chose to skip using butter as I believe combining flour, milk, and a cup of the soup liquid was all I need to make this soup deliciously creamy.
So to make my lightened up roux, you will need:
- All-Purpose Flour: You will need ½ cup all-purpose flour. If you are following a gluten-free diet, you can use gluten-free flour such as this one (affiliate link).
- Whole Milk: One cup of whole milk. You can use skim milk, but I think whole fat milk makes it more creamy.
- Liquid from the Soup: Ladle a cup of the soup once it is cooked to mix into the roux.
How to make Chicken Wild Rice Soup in an Instant Pot
To make this instant pot chicken and wild rice soup recipe you need to:
- Place all the soup ingredients in your pressure cooker: Literally, place all the soup ingredients in the bowl of your instant pot, secure the lid, set it to sealing position. Select manual and cook at high pressure for 35 minutes. Once it is completed, let it naturally release for 10 minutes and release the rest by turning on the quick release knob.
- Remove the chicken: Transfer the now-cooked chicken thighs from the pot onto a plate. Shred the chicken and return it back into the instant pot.
- Make the “lightened-up roux”: In a bowl, whisk flour and milk together. Stir in a ladle of the liquid from the soup. Whisk until the mixture is smooth.
- Finish cooking the soup: Turn the soup function on and pour the roux into the pressure cooker. Stirring regularly, bring it to a boil and let it cook for 5-7 minutes or until it is thickened to your liking.
*At this point, I recommend not leaving the sight of the soup as it thickens pretty quickly and, if you are not keeping a close eye on it, the bottom of the soup could quickly burn.*
- Garnish and serve: Taste for seasoning and add-in if necessary. Ladle into bowls and garnish with fresh thyme or parsley. Serve!
OTHER HEALTHY CHICKEN SOUP RECIPES YOU MIGHT LIKE:
- Chicken Noodle Soup with Potatoes
- Chicken Tomatillo Soup – Crockpot method
- Easy Chicken Chili Recipe
- Healthy White Chicken Chili Recipe
- Need more inspiration? Check out all our easy soup recipes and chicken recipes
Instant Pot Chicken Wild Rice Soup
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
- ½ cups of chopped fresh parsley
- 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.
- 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.