Cozy & Creamy Instant Pot Chicken Wild Rice Soup: Your New Favorite Comfort Food

Indulge in a bowl of warm, cozy, and utterly satisfying Instant Pot Chicken Wild Rice Soup. This creamy, hearty soup, brimming with tender chicken, nutty wild rice, and a colorful medley of vegetables like celery, onions, mushrooms, and carrots, comes together in under an hour. It’s the quintessential meal for chasing away the chill on a brisk winter night!

There’s nothing quite like a steaming bowl of homemade soup to bring comfort and warmth, especially when it’s as effortless and flavorful as this Instant Pot Chicken Wild Rice Soup. It truly has been one of the most beloved recipes I’ve crafted this season. Every spoonful offers a delightful journey of textures and tastes: the succulent tenderness of perfectly cooked chicken, the distinct nutty chewiness of wild rice, and the velvety smoothness of a rich, creamy broth. The aromatic blend of garlic, onions, and dried herbs creates an irresistible base, while vibrant carrots, earthy mushrooms, and crisp celery add layers of freshness and depth to this comforting classic.

While chicken wild rice soup wasn’t a staple in my diet until much later in life, it has quickly become a dish that evokes a sense of nostalgia and simpler times. The beauty of this recipe lies not only in its profound flavor but also in its remarkable adaptability. Whether you’re dealing with picky eaters or specific dietary preferences, it’s incredibly easy to customize. For instance, if mushrooms aren’t your favorite, feel free to simply omit them. If you’re looking to make it a vegetarian or vegan dish, you can double the mushroom quantity for an extra boost of umami, or explore other plant-based protein options like white beans or chickpeas.

The most challenging part of preparing this magnificent Instant Pot Chicken Wild Rice Soup is the short wait for it to cook – just 45 minutes from start to finish! But trust me, every minute is worth it. This is the epitome of simple, humble, and truly feel-good food that nourishes both body and soul. It’s also an absolute game-changer for anyone who enjoys a warm, satisfying bowl of soup for lunch or dinner throughout the week, as this recipe generously yields 6-8 servings. Imagine having a wholesome, homemade meal ready to go for several days, requiring minimal effort on your part!

Quick to assemble, straightforward to execute, and effortlessly adaptable to suit your personal taste, Instant Pot Chicken Wild Rice Soup is perfect for your Sunday meal prep routine. Prepare a large batch, and you’ll have delicious, wholesome lunches or dinners sorted for the entire week, saving you time and stress on busy weekdays. In fact, it’s so good and so convenient, I find myself adding it to my menu again and again!

Key Ingredients for the Perfect Instant Pot Chicken Wild Rice Soup:

Crafting this soup requires a thoughtful selection of ingredients, each playing a crucial role in developing its signature rich and comforting flavor profile. Here’s a closer look at what you’ll need and why:

• Mirepoix: This French culinary term refers to the classic aromatic base of finely diced onions, carrots, and celery. I always opt for equal parts of each to ensure a balanced flavor foundation. Chopping them into small, uniform pieces ensures that you get a delightful hint of each vegetable in every bite, adding both flavor and a pleasing texture.
• Mushrooms: For this recipe, I prefer using baby Bella mushrooms, sliced for an inviting texture and their deep, earthy flavor. They contribute significantly to the soup’s richness. If you’re not a fan, consider substituting with other vegetables like finely diced zucchini or bell peppers, or simply omit them and add more of the other vegetables.
• Uncooked Wild Rice: This is a critical component. Please note that “wild rice” is distinct from a “wild rice blend.” A blend often contains various types of rice (like brown, white, and black pearl rice) which cook at different rates than pure wild rice. For the best results and proper tenderness within the Instant Pot’s cooking time, it is essential to use 100% wild rice. Remember to rinse it thoroughly before adding to the pot to prevent the outer coating from potentially giving your soup a slightly purple hue.
• Chicken: Boneless, skinless chicken breasts are my go-to for this recipe due to their lean profile and ease of shredding. However, boneless, skinless chicken thighs can be used interchangeably for a richer, more forgiving meat texture. If using thighs, keep an eye on their size; significantly smaller pieces might require a slight adjustment to the cooking time to prevent overcooking. Ensure your chicken is thawed for even cooking.
• Chicken Broth: The liquid base of your soup is paramount for flavor. High-quality chicken broth will infuse the soup with a savory depth. If you don’t have store-bought or homemade broth on hand, a combination of water and chicken bouillon or Better Than Bouillon paste works perfectly well and is often what I use for convenience.
• Garlic: You can never have too much garlic in a savory soup! A generous amount of minced garlic elevates the overall aroma and taste, providing a warm, pungent depth that complements the other ingredients beautifully.
• Seasonings: A well-rounded seasoning blend is key. You’ll need dried thyme for its earthy, slightly floral notes, Mrs. Dash seasoning (or a similar salt-free 21-spice blend) for a complex and savory profile without added sodium, bay leaves for a subtle herbaceous background flavor, and, of course, salt and black pepper to taste. A dash of garlic powder in the roux further enhances the garlic notes.
• Butter: This is the foundation of our roux, which will gently thicken the soup to that luscious, creamy consistency. For a dairy-free option, plant-based butter substitutes work wonderfully without compromising flavor or texture.
• Flour: All-purpose flour is used in conjunction with butter to create the roux, acting as the primary thickening agent for the soup.
• Milk: Whole milk provides a creamy richness to the soup. For an even more luxurious, indulgent texture, consider using half-and-half (a common product in the US, typically a 1:1 ratio of whole milk and heavy cream). To make the soup dairy-free, full-fat canned coconut milk (not the refrigerated beverage type) is an excellent alternative, adding a subtle tropical note that is surprisingly delicious.

How to Master Chicken Wild Rice Soup in Your Pressure Cooker:

The Instant Pot makes this recipe incredibly simple, consolidating much of the cooking into one efficient appliance. Follow these steps for a perfect bowl of creamy chicken wild rice soup:

1. Prepare and Combine in the Instant Pot: Begin by gathering all the “soup” ingredients (mirepoix, mushrooms, rinsed wild rice, chicken, minced garlic, dried thyme, Mrs. Dash’s seasoning, bay leaves, chicken broth, water, salt, and pepper). Add every single one of these items directly into your Instant Pot. There’s no need to sauté anything beforehand, which is one of the beauties of this recipe! Secure the lid, ensure the venting knob is sealed, and cook on high pressure for 35 minutes.
2. Quick Pressure Release and Chicken Shredding: Once the cooking cycle is complete, carefully perform a quick pressure release by turning the valve to the “venting” position. Stand back to avoid the hot steam. Once the float valve drops and all pressure has been released, remove the lid. Carefully transfer the cooked chicken breasts to a cutting board. Using two forks, shred the chicken into tender, bite-sized pieces. Return the shredded chicken to the Instant Pot, stirring it into the rich soup base.
3. Craft the Creamy Roux: While the Instant Pot is cooking during the last 5-10 minutes, you can begin preparing the roux on your stovetop. In a small saucepan, melt the butter over medium heat. Once completely melted, whisk in the flour and garlic powder (if using). Continue to cook and whisk this mixture for 2-3 minutes until it develops a lightly golden color and a fragrant, nutty aroma. This cooking step is crucial for eliminating the raw flour taste. Slowly stream in the milk (or half-and-half) while continuously whisking to prevent any lumps from forming. Keep whisking until the liquid thickens into a smooth, luscious sauce. Add a small sprinkle of salt to the roux to enhance its flavor.
4. Thicken and Serve Your Soup: Gently pour the prepared roux mixture into the Instant Pot with the chicken and wild rice soup. Stir it thoroughly until the roux is fully incorporated and the soup starts to visibly thicken. Allow the soup to rest for about 5-7 minutes; this brief resting period will further enhance its creamy consistency. Before serving, taste the soup and adjust the seasonings (salt and pepper) as needed to achieve your desired flavor balance. Don’t forget to fish out the bay leaves before ladling into bowls. This comforting soup is absolutely perfect served with warm, crusty bread like homemade no-knead bread, or even a flavorful focaccia.