This Instant Pot Chicken Wild Rice Soup is creamy, hearty, and incredibly easy to make. Made with tender chicken, wild rice, and vegetables, this healthy soup comes together quickly in the pressure cooker and tastes like it simmered all day. Perfect for fall and winter, meal prep, or a cozy weeknight dinner.
Inspired by my evergreen Wild Rice Mushroom Soup recipe, I decided to share this Chicken Wild Rice Soup.
This Instant Pot chicken wild rice soup is the kind of cozy, nourishing meal you'll want on repeat during fall and winter. Made with tender chicken, hearty wild rice, and plenty of vegetables, this soup is naturally creamy without relying on heavy cream. It's wholesome, filling, and comes together easily in the pressure cooker - perfect for busy weeknights or meal prep.
If you're looking for a healthy chicken wild rice soup that still tastes rich and comforting, this recipe delivers. It can also be adapted for the stovetop, dairy-free, or gluten-free diets.
Looking for more soup recipes? Check out these 20+ Best Soups recipes.
Jump to:
- Why You'll Love This Instant Pot Chicken Wild Rice Soup
- Ingredients You'll Need
- How to Make Instant Pot Chicken Wild Rice Soup
- Tips for the Best Chicken Wild Rice Soup
- Variations & Dietary Options
- Serving Suggestions
- Storage & Freezing
- Frequently Asked Questions
- More Chicken Soup Recipes
- Instant Pot chicken wild rice soup
Why You'll Love This Instant Pot Chicken Wild Rice Soup
- Easy one-pot Instant Pot soup with minimal prep
- Creamy chicken wild rice soup without heavy cream
- Packed with protein, vegetables, and whole grains
- Great for meal prep and freezer-friendly meals
- Comforting enough for cold weather, yet light and nourishing
This is one of those soups that tastes even better the next day.
Ingredients You'll Need
This Instant Pot chicken wild rice soup uses simple, pantry-friendly ingredients:
- Chicken breasts (or thighs for extra flavor)
- Wild rice or wild rice blend
- Mushrooms, carrots, celery, and onion
- Garlic and fresh herbs (thyme, rosemary, bay leaf)
- Chicken broth or vegetable broth
- Kale or leafy greens
- Milk or plant-based milk
- Butter or oil and flour
- Salt, black pepper, and a pinch of nutmeg
The wild rice gives the soup a hearty texture and slightly nutty flavor that pairs beautifully with chicken.
How to Make Instant Pot Chicken Wild Rice Soup
Step-by-Step Instant Pot Instructions
Step 1-7: Add chicken, wild rice, vegetables (except Kale), garlic, herbs, and broth to the Instant Pot. Stir to combine.
Step 8: Close the lid and pressure cook on High Pressure for 30 minutes, followed by a 10-minute natural pressure release.
Step 9-12: While the soup cooks, prepare a simple roux on the stovetop using butter (or oil) and flour. Slowly whisk in milk and simmer until lightly thickened.
Step 13-16: Carefully open the Instant Pot, remove the bay leaf and herb stems, and take out the chicken. Shred or dice the chicken and return it to the pot.
Step 17-20: Add kale, nutmeg, and the prepared roux. Turn on sauté mode and simmer for a few minutes until the soup thickens.
Step 21-24: Taste and adjust seasoning. Serve hot.
This method creates a creamy Instant Pot chicken wild rice soup without overcooking the vegetables or drying out the chicken.
Stovetop Instructions (Alternative Method)
If you don't have an Instant Pot, this chicken wild rice soup can also be made on the stovetop:
Simmer all ingredients (except kale and roux) for 45–50 minutes, until the rice is tender.
Prepare the roux separately and stir it in at the end along with kale and shredded chicken.
Tips for the Best Chicken Wild Rice Soup
- Wild rice vs blend: Either works well, cooking requirements remain the same for both varieties of rice. I have tried this recipe with brown rice and it tastes amazing. Cooking time for brown rice is 22 minutes.
- Chicken thighs: Add more richness and stay extra tender.
- Extra thick soup: Potatoes are naturally starchy and can be used in the soup as a thickening agent. They release their starches, as they get cooked, making the soup naturally thick and creamy.
- Greens: Fresh or frozen greens may be used in this recipe. Spinach, kale, beet greens are some of my favorite greens, I use one or combination of greens.
- Mushrooms: Use any combination of your favorite mushrooms - Cremini, button or portabella mushrooms.
- Mirepoix: You can use mirepoix (pre-made mixture of onions, carrots, celery), around 3 cups for this recipe.
- Nutmeg: One spice I absolutely love having in this soup is nutmeg. Nutmeg is great flavor enhancing spice. Just a pinch of nutmeg goes a long way. I like to use fresh nutmeg, over the powdered one. I use cheese grater and grate the nutmeg straight into the pot, just a few grates is all you need to add flavor buster.
These small tweaks make this soup easy to customize.
Variations & Dietary Options
Gluten-Free Version
Skip the flour and use gluten-free starches like arrowroot, cornstarch slurry, or potato flakes to thicken.
Dairy-Free Version
Use plant-based milk and oil instead of butter for a creamy, dairy-free chicken wild rice soup.
Serving Suggestions
Serve this hearty soup with crusty bread, a Homemade Bread Bowls, or a fresh green salad for a complete meal. Season with freshly cracked black pepper or chopped parsley for extra flavor.
Storage & Freezing
- Refrigerator: Keeps well for 3-4 days. Reheat with a splash of broth or milk to loosen.
- Freezer: Freeze up to 1 month. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes, wild rice does not need to be soaked before cooking in the Instant Pot. Pressure cooking softens the grains perfectly, making it an easy, hands-off method for chicken wild rice soup.
Wild rice continues to absorb liquid as it sits, especially after refrigeration. If the soup thickens too much, simply add more broth or water while reheating until you reach the desired consistency.
Yes. This Instant Pot chicken wild rice soup is high in protein, fiber, and vegetables, and it's creamy without using heavy cream. It's a balanced, nourishing meal ideal for cold weather and meal prep.
More Chicken Soup Recipes
Copycat Olive Garden Chicken Gnocchi Soup
Instant Pot Chicken Pot Pie Soup
Instant Pot Chicken and Cabbage Soup
Instant Pot chicken wild rice soup
Equipment
Ingredients
Ingredients
- 1 cup wild blend rice or wild rice, uncooked
- 2 medium chicken breasts, (around 1 lbs.)
- 8 ounce Cremini Mushrooms, sliced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium white or yellow onion, chopped
- 5-6 cloves garlic, minced
- 4 cups chicken or vegetable broth; plus as needed
- 4 ounce kale leaves, roughly chopped; discard the woody, thick stems
- 3-4 sprigs fresh Thyme or 1 teaspoon dried thyme
- 1-2 sprigs fresh Rosemary or 1 teaspoon dried rosemary
- 1 whole bay leaf
- pinch of freshly grated nutmeg
- salt and pepper to taste
For The Roux:
- 4 tablespoon butter or vegetable oil; For dairy free use oil
- ¼ cup all-purpose flour or whole wheat flour
- 2 cups milk (recipe uses whole milk); For dairy free use plant-based milk
Instructions
Instant Pot Chicken Wild Rice Soup
- Add all the ingredients (except kale), to the inner pot. Add broth, mix well.
- Turn ON pressure cook (high) for 30 minutes. Allow 10 minutes of natural pressure release.
- For the roux, in a saucepan, melt butter over a medium high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
- Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
- Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using). Remove the chicken, shred or dice into small pieces. Return the chicken pieces to the inner pot.
- Turn on sauté mode (normal). Add kale, roux mixture and freshly grated nutmeg.
- Simmer the soup for 3-5 minutes, or to a desired consistency. Stir the soup in-between. Turn OFF sauté.Note: The soup will thicken as it cools down.
- Enjoy chicken wild rice soup with some salad and some crusty bread!
Stovetop Chicken Wild Rice Soup
- In a large, heavy bottomed pot, add all the ingredients (except kale). Add broth, mix well.
- Bring the soup to a boil, cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.
- For the roux, in a saucepan, melt butter over a medium high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
- Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
- Discard bay leaf, and sprigs of fresh herbs (if using). Remove the chicken, shred or dice into small pieces. Return the chicken pieces to the inner pot.
- Add kale, roux mixture and freshly grated nutmeg.
- Simmer the soup for 3-5 minutes, or to a desired consistency. Stir the soup in-between. Turn OFF heat.Note: The soup will thicken as it cools down.
- Enjoy chicken wild rice soup with some salad and some crusty bread!
Video
Notes
- Wild rice vs blend: Either works well, cooking requirements remain the same for both varieties of rice. I have tried this recipe with brown rice and it tastes amazing. Cooking time for brown rice is 22 minutes.
- Chicken thighs: Add more richness and stay extra tender.
- Extra thick soup: Potatoes are naturally starchy and can be used in the soup as a thickening agent. They release their starches, as they get cooked, making the soup naturally thick and creamy.
- Greens: Fresh or frozen greens may be used in this recipe. Spinach, kale, beet greens are some of my favorite greens, I use one or combination of greens.
- Mushrooms: Use any combination of your favorite mushrooms - Cremini, button or portabella mushrooms.
- Mirepoix: You can use mirepoix (pre-made mixture of onions, carrots, celery), around 3 cups for this recipe.
- Nutmeg: One spice I absolutely love having in this soup is nutmeg. Nutmeg is great flavor enhancing spice. Just a pinch of nutmeg goes a long way. I like to use fresh nutmeg, over the powdered one. I use cheese grater and grate the nutmeg straight into the pot, just a few grates is all you need to add flavor buster.
- Refrigerator: Keeps well for 3-4 days. Reheat with a splash of broth or milk to loosen.
- Freezer: Freeze up to 1 month. Thaw overnight in the fridge before reheating.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Mahy says
The perfect soup for this time of the year - so comforting!
Jyoti Behrani says
So glad you liked my recipe.
Denay says
I just now enjoyed a warm comforting bowl of this delicious chicken soup. It's windy and rainy outside. This was the perfect day to enjoy this yummy recipe. So good!
Jyoti Behrani says
Awesome! I am so glad you enjoyed my recipe 🙂
Biana says
This soup looks great and it is going to be really nice for winter. Chicken and wild rice go great together.
Jyoti Behrani says
Glad you liked my recipe 🙂
Cathleen says
Putting rice in my soup is one of my favourite things to do. This soup looks amazing for this weather! Bookmarked to make this weekend, thanks so much for the recipe 🙂
Jyoti Behrani says
It's my favorite too. Glad you liked it:)
Dannii says
That looks super comforting. Perfect for a cold day;
Jyoti Behrani says
Absolutely!
Kristen says
I made this for family and they loved it - thank you!!
Jyoti Behrani says
Hi Kristen, I'm so glad you all enjoyed the soup 🙂
Nic says
This is so great for winter. Thanks for the recipe!
Jyoti Behrani says
You are welcome, Nic!
Andrea says
What a hearty, flavorful and comforting soup. Will definitely be making this ASAP!
Vicky says
The broth in this soup looks so good! As the weather gets colder, I find myself craving warm and hearty soups and this certainly fits the bill. I may leave out the mushrooms as I am not really a fan, but the rest of the ingredients are right up my alley!
Jyoti Behrani says
It's our favorite! Hope you like it as much as we do!