If you’re searching for a hearty, soul-warming meal that comes together quickly, you’ve just hit the jackpot with this Instant Pot Chicken Wild Rice Soup Recipe. It’s a comforting blend of tender chicken, nutty wild rice, sautéed vegetables, and earthy mushrooms all simmered in a fragrant broth enriched with warming herbs and finished with a creamy, luscious touch. This soup is perfect for cozy nights or anytime you need a bowl of pure comfort that cooks itself with the magic of an Instant Pot.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the balanced harmony each ingredient brings. From fresh vegetables adding crunch and sweetness to the wild rice giving a pleasantly chewy texture, every component works together to create a rich and delightful soup.
- 2 tablespoons oil (avocado or olive): A healthy fat base for sautéing the veggies, offering depth and richness.
- 3 stalks celery (finely chopped): Adds subtle aromatic crunch that brightens the soup.
- 1 sweet onion (finely chopped): Provides natural sweetness and a savory foundation.
- 4 cloves garlic (crushed): Infuses the broth with a warm, inviting flavor.
- 6 cups chicken broth (regular sodium): The flavorful liquid base that brings everything to life.
- 1 cup wild rice: Gives a nutty, chewy texture that makes every spoonful satisfying.
- ½ teaspoon thyme (dried): Lends a subtle earthiness to complement the chicken.
- ½ teaspoon rosemary (dried): Adds fragrant herbal notes that elevate the soup’s depth.
- ¼ teaspoon oregano (dried): Offers a hint of warmth and complexity.
- ½ teaspoon paprika: Brings mild smoky sweetness and color.
- 1 ½ – 2 teaspoons salt (to taste): Essential for enhancing all the flavors.
- ½ teaspoon black pepper: Adds gentle heat and balance.
- 1 – 1 ¼ pounds chicken breasts: The star protein, tender and juicy once cooked.
- 4 carrots (peeled and cut into bite-sized pieces): Sweetness and beautiful color brighten the bowl.
- 1 pound baby bella (cremini) mushrooms (sliced): Earthy and meaty, these mushrooms add body and umami.
- 1 cup cashew milk (warmed): Creates a silky creaminess without overpowering the flavors.
- 3 tablespoons tapioca starch (or cornstarch): Used to thicken the soup into a perfect, luscious consistency.
How to Make Instant Pot Chicken Wild Rice Soup Recipe
Step 1: Sauté Your Aromatics
Set your Instant Pot to the sauté function and warm up the oil. Add the finely chopped onions and celery, cooking for about 3 to 4 minutes until they become soft and fragrant. Then stir in the crushed garlic and let it sauté for one more minute, allowing those bold flavors to really develop.
Step 2: Add the Broth
Pour in the chicken broth, making sure to scrape the bottom of the pot with your spoon to loosen any tasty browned bits. Those bits add a little extra richness and depth to your soup base, so don’t miss this small but important detail!
Step 3: Season and Add Wild Rice
Next, toss in the wild rice along with dried thyme, rosemary, oregano, paprika, salt, and pepper. Stir everything gently to evenly distribute the herbs and spices throughout the broth, setting the stage for a wonderfully balanced flavor profile.
Step 4: Add Chicken Breasts
Submerge your chicken breasts fully in the liquid to ensure they cook evenly and stay juicy. This step is key because the pressure cooking will turn the chicken tender and perfect for shredding later on.
Step 5: Layer Carrots and Mushrooms
Place the bite-sized carrot pieces and sliced baby bella mushrooms on top of the chicken. This layering ensures the veggies retain a bit of texture and their flavors absorb the savory broth as everything cooks together.
Step 6: Pressure Cook the Soup
Close the Instant Pot lid and set the pressure release valve to “sealed.” Cook on high pressure for 10 minutes, then let the soup sit undisturbed with a natural pressure release for another 10 minutes. This resting period locks in flavors and guarantees perfectly cooked chicken and rice.
Step 7: Shred Chicken and Add Thickener
Carefully open the lid, remove the chicken breasts, and shred them using two forks. Meanwhile, whisk together the warmed cashew milk and tapioca starch (or cornstarch) until fully smooth. Stir this slurry back into the soup to create that irresistible creamy texture without any dairy heaviness.
Step 8: Serve and Enjoy!
Your Instant Pot Chicken Wild Rice Soup Recipe is now ready to be ladled into bowls. Serve it with crackers or crispy homemade croutons for a delightful textural contrast that makes each bite even more satisfying.
How to Serve Instant Pot Chicken Wild Rice Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or a pinch of grated Parmesan adds a delightful fresh brightness and subtle complexity. If you like a touch of zest, a few drops of lemon juice or a dash of smoked paprika on top really wake up the flavors.
Side Dishes
This soup is a complete meal on its own but pairs wonderfully with a crisp green salad or a warm crusty bread to mop up every last delicious drop. Roasted vegetables or a simple pasta salad work beautifully if you’re serving a bigger group.
Creative Ways to Present
Try serving this soup in hollowed-out mini pumpkins or large bread bowls for an impressive presentation that’s perfect for entertaining. For a casual meal, add extra crunchy toppings like fried shallots or toasted pumpkin seeds for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen with time, making your leftovers even tastier the next day. Just give the soup a good stir before reheating.
Freezing
This Instant Pot Chicken Wild Rice Soup Recipe freezes wonderfully. Portion it out into freezer-safe containers and freeze for up to 3 months. To prevent texture changes, omit adding the starch slurry before freezing; instead, thicken after thawing.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. If frozen, thaw in the refrigerator overnight first. Once warmed through, whisk in the starch slurry to restore the creamy, velvety texture before serving.
FAQs
Can I use other types of rice instead of wild rice?
Absolutely! Brown rice or a wild rice blend works well too. Just keep in mind that cooking times may vary slightly depending on the rice you choose.
Is cashew milk necessary or can I use another milk?
You can substitute with any plant-based milk like almond, oat, or coconut milk. Just be sure it’s unsweetened and warmed before mixing with the starch to prevent clumping.
Can I make this soup in a slow cooker instead of an Instant Pot?
Yes, you can! It will take longer—about 4-5 hours on low or 2-3 hours on high—but the flavors will still develop beautifully.
How do I make this recipe dairy-free?
Since this recipe uses cashew milk and tapioca starch, it’s already dairy-free! Just be sure your broth and any add-ons are free from dairy if you want to keep it completely allergy-friendly.
Can I use chicken thighs instead of breasts?
Definitely! Boneless, skinless chicken thighs add extra richness and stay tender when cooked under pressure. Adjust the cooking time slightly if your thighs are bone-in.
Final Thoughts
This Instant Pot Chicken Wild Rice Soup Recipe is truly a keeper—easy to make, nourishing, and endlessly comforting. Whether you’re feeding your family or just craving a cozy bowl for yourself, give this recipe a try and you’ll instantly understand why it’s a favorite in so many kitchens. It’s the perfect blend of convenience and wholesome goodness you can count on any day of the week.
Print
Instant Pot Chicken Wild Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 to 5.5 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Instant Pot Chicken Wild Rice Soup combines tender chicken breasts, wild rice, fresh vegetables, and savory herbs into a creamy and hearty meal. Cooked quickly under pressure, this soup is perfect for a cozy dinner with wholesome ingredients and rich flavors, thickened naturally with cashew milk and tapioca starch for a dairy-free twist.
Ingredients
Sauté Base
- 2 tablespoons oil (avocado or olive)
- 3 stalks celery (finely chopped)
- 1 sweet onion (finely chopped)
- 4 cloves garlic (crushed)
Soup Ingredients
- 6 cups chicken broth (regular sodium)
- 1 cup wild rice
- ½ teaspoon thyme (dried)
- ½ teaspoon rosemary (dried)
- ¼ teaspoon oregano (dried)
- ½ teaspoon paprika
- 1 ½ – 2 teaspoons salt (to taste)
- ½ teaspoon black pepper
- 1 – 1 ¼ pounds chicken breasts
- 4 carrots (peeled and cut into bite-sized pieces)
- 1 pound baby bella (cremini) mushrooms (sliced)
Thickening Mixture
- 1 cup cashew milk (warmed)
- 3 tablespoons tapioca starch (or cornstarch)
Instructions
- Prepare the base: Set a 6-quart Instant Pot to the sauté function and add oil, onions, and celery. Sauté for 3-4 minutes until the vegetables soften. Add crushed garlic and continue sautéing for an additional minute to release aromas.
- Add broth and deglaze: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits to enhance flavor and prevent burning.
- Add rice and herbs: Stir in the wild rice along with dried thyme, rosemary, oregano, paprika, salt, and black pepper, ensuring even distribution of spices.
- Add chicken: Place the chicken breasts submerged fully in the liquid so they cook evenly and retain moisture under pressure.
- Add vegetables: Layer the carrot pieces on top of the chicken and then add the sliced baby bella mushrooms, allowing them to cook gently during pressure cooking.
- Pressure cook: Close the Instant Pot lid, seal the pressure release valve, and set to high pressure for 10 minutes. After cooking, allow a natural pressure release (NPR) of 10 minutes before carefully releasing remaining pressure. Remove the chicken breasts and shred them finely.
- Thicken the soup: While the soup cooks, whisk together warmed cashew milk and tapioca starch until smooth. Return shredded chicken to the soup, then stir in the starch slurry until the soup thickens slightly and turns creamy.
- Serve: Ladle the chicken wild rice soup into bowls and serve hot alongside crackers or homemade croutons for added crunch.
Notes
- You can substitute tapioca starch with cornstarch for thickening.
- Cashew milk can be replaced with any other plant-based milk or dairy milk if preferred.
- Adjust salt according to taste, especially if using low-sodium broth.
- The wild rice adds a nutty texture, but you may substitute with brown rice for a softer grain.
- Use freshly chopped herbs if available for a brighter flavor, adjusting quantities accordingly.
- Use a 6-quart or larger Instant Pot model for best results.
- For a dairy-free and gluten-free soup, ensure broth and other ingredients comply with dietary restrictions.
