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–+ servings
wild rice soup with chicken

Instant Pot chicken wild rice soup

Jyoti Behrani
This Instant Pot chicken wild rice soup is hearty, creamy, and made without heavy cream. Packed with tender chicken, wholesome wild rice, and vegetables, it’s an easy one-pot comfort soup perfect for busy weeknights, meal prep, and cold weather.
5 from 9 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4
Calories 489 kcal

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

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.
 

Nutrition

Nutrition Facts
Instant Pot chicken wild rice soup
Amount per Serving
Calories
489
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
117
mg
39
%
Sodium
 
384
mg
17
%
Potassium
 
1497
mg
43
%
Carbohydrates
 
55
g
18
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
43
g
86
%
Vitamin A
 
8526
IU
171
%
Vitamin C
 
33
mg
40
%
Calcium
 
284
mg
28
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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