This soup is creamy, hearty and delicious just like you want it to be on a cold winter night! Instant Pot Wild Rice Soup is a classic soup recipe with real wild rice, mushrooms, celery, carrots, chicken and seasonings. It’s all cooked in the pressure cooker and is a traditional soup that originates in Minnesota.
If it’s cold and snowy, you can bet I’m going to make a big batch of wild rice soup to warm up! Living in Minnesota, it’s practically a requirement, and it’s probably one of our state’s most beloved recipes. It’s creamy, cozy, and hearty – the perfect thing to make when it’s cold.
I have a stovetop wild rice soup that I love, but Instant Pot soup recipes are great, especially when I don’t have time to stand by the stove and stir. Everything goes in the IP, and then you can leave it until it’s ready.
Why This Recipe Works
- Pressure cooking is a really easy way to cook rice perfectly, so it has the best texture.
- It’s loaded with chicken, mushrooms, and carrots – this is the kind of soup you can serve for dinner with some bread on the side. It’s filling with lots of flavor and won’t leave you hungry.
- It’s a one-pot soup – you don’t have to precook the chicken or do any cooking steps on the stove. The whole thing cooks in the IP for easy clean-up.
Veggies: Onions, carrots, mushrooms, celery, and garlic give the soup a ton of flavor.
Chicken: Use boneless, skinless chicken breast for this recipe. They cook right in the soup – no pre-cooking required.
Wild rice: Make sure to buy only wild rice and not the kind mixed with other types of rice.
Broth: Choose a low-sodium chicken broth for this recipe. You don’t want it too salty.
Thickener: For this soup, I use flour and half and half to thicken the soup so it has a wonderful creamy texture.
Seasonings: Just some simple salt and pepper are all you need!
How to Make Wild Rice Soup in an Instant Pot
I love this recipe because you can do all of the steps in the Instant Pot. It makes clean-up really easy!
Sauté: Select the sauté feature on your IP and melt the butter in the pot. Add the vegetables and cook them in the butter until they soften, about three to four minutes.
Pressure cook: Add 3 ½ cups of chicken broth, wild rice, whole chicken breasts, salt, and pepper. Stir and then push the chicken down so the broth completely covers it. Secure the lid, close the steam vent, and set the manual setting to high pressure for 45 minutes.
Quick-release: When the 45 minutes are up, do a quick release and open the steam vent (carefully!) to allow the steam to release. Once it’s released, remove the lid.
Thicken: Mix the flour with the rest of the chicken broth in a small bowl and stir it into the soup. Add the half and half to the soup and stir again.
Shred: Remove the chicken breasts and shred them with two forks. Once you’re done, the soup will have thickened. Stir in the shredded meat and it’s ready to serve.
I love to use chicken breasts, but you can also use boneless, skinless chicken thighs, or a mix of both.
Be careful when you open the steam vent because the steam is very hot. It’s a good idea to use a kitchen towel to cover your hand when you open it. That way, you won’t get hit with the hot steam.
If the soup isn’t thick enough for your tastes, you can turn on the sauté setting and simmer it for a few minutes. Just be sure to stir it, so it doesn’t scorch.
If you have leftovers, they will keep for three to four days in the refrigerator. It may thicken as it sits, so when you reheat it, add a little chicken broth or water to loosen it up.
If there’s anything that makes the cold weather months a little more bearable it’s this wild rice soup! I make batches of it throughout the winter and it never fails to warm us up.
Want More Soup Ideas?
- Beer Cheese Soup is smooth, creamy, and perfect for dunking bread or soft pretzels!
- Another IP recipe I love is Lentil Soup. It’s an easy vegetarian recipe that is full of flavor.
- Lasagna Soup has all of the flavors of the classic pasta bake but is made easy!
- Hamburger Soup is a quick and easy recipe you can make during the week when you want something cozy and delicious!
Did you love this recipe? Rate it, please? Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
- ¼ c. butter
- 1 medium onion chopped finely
- 2 carrots peeled and finely chopped
- 2 celery ribs finely chopped
- ½ c. chopped mushrooms
- 4 garlic cloves minced
- 4 c. low sodium chicken broth divided
- 1 c. wild rice raw
- 2 chicken boneless skinless chicken breasts about 1 lb
- ½ tsp pepper
- ½ tsp salt
- 2 Tbsp flour
- 2 c. half and half
- Turn on the instant pot to the Saute function. Place butter in the pot and melt. Add the onions, chopped carrots, celery, mushrooms and garlic. Saute ingredients until mostly done, about 3-4 minutes.
- When done sauteing, add in 3 ½ c. of chicken broth, wild rice, chicken breasts, pepper and salt and stir, making sure chicken breasts are submerged into broth.
- Put the lid on the Instant Pot making sure the steam release knob is in the sealing position. Cancel the saute setting and then press the Manual button setting it to 45 minutes on high pressure.
- When the cooking cycle is finished do a quick release of the pressure.
- In a small bowl whisk together the remaining ½ c. chicken broth and 2 Tbsp of flour until smooth. Slowly stir it into the soup mixture along with the half and half.
- Remove the chicken from the soup, shred and return it to the soup. By this time the soup should have thickened from the flour. If you want it thicker you can turn the saute function on and let it cook for 3-4 minutes or until desired thickness. Make sure to stir it occasionally so it doesn’t scorch.