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Instant Pot with a ladle scooping Chicken Wild Rice Soup out of it.
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5 from 3 votes

Instant Pot Chicken Wild Rice Soup

Creamy, delicious and easy soup with real wild rice, mushrooms, celery, carrots, chicken and seasonings that's filling on a cold winter's night.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4
Calories: 629kcal
Author: Julie Evink

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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.

Nutrition

Calories: 629kcal | Carbohydrates: 64g | Protein: 31g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 627mg | Potassium: 1111mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5990IU | Vitamin C: 7mg | Calcium: 182mg | Iron: 2mg