by Olena

Instant Pot Chicken Wild Rice Soup

Olena Osipov

This easy Instant Pot Chicken Wild Rice Soup is made with chicken breast, wild rice, mushrooms, and veggies in a seasoned creamy broth. It is incredibly nutritious and just as delicious!

Pressure Cooker Chicken Wild Rice Soup

Instant Pot chicken wild rice soup is one of many seasonal soups. If there is a way to make a healthy, nutrient-dense soup that uses fresh wholesome ingredients, you better believe I’m going to do it!

Wild rice which, believe it or not, isn’t even rice. It is very high in Vitamin B6 and magnesium and can be used in exactly the same way but is actually a type of grass. It just looks much prettier!

The earthy mushrooms give this soup incredible flavor and the potatoes and veggies create a hearty filling bite. Loaded with veggies herbs and spices, this warming soup is just one more mouthwatering way to boost your immune system this season.

Ingredients for Instant Pot Chicken Wild Rice Soup

Never skimping on flavour this make-ahead soup tastes amazing and is made even easier in a pressure cooker.

  • Chicken: Any chicken pieces. Can be raw or use up cooked leftovers.
  • Onion & Garlic: Chopped onion and minced garlic.
  • Veggies: Chopped carrots, diced celery, diced potatoes, dried, or fresh brown mushrooms.
  • Rice: Wild rice. Can usually be found in your local grocery store, bulk store, or health food store.
  • Broth: Can use chicken broth or water for this soup.
  • Seasonings: Dried thyme, garlic powder, salt, pepper, and mustard.
  • Milk: Whole milk will give this soup a little added creamy texture.
  • Garnish: Chopped parsley.

How to Make Instant Pot Chicken Wild Rice Soup

  • Combine: Add all of the ingredients (except the milk and previously cooked chicken) to a 6 or 8 quart Instant Pot.
  • Pressure: Cover the pot and set pressure valve to Sealing and Pressure Cook on High or Manual for 25 minutes. This is 5 minutes less than what the video recommends.
  • Vent: Allow to naturally release for 10 minutes then turn the valve to Venting. Do a Quick Release for the remaining pressure.
  • Shred & Thicken: Remove chicken to a plate and shred with 2 forks. Pour milk into the Instant pot and use an immersion blender to give it a few pulses. Do this until you reach your desired thickness. Don’t forget to stir!
  • Serve: If you are using pre-cooked chicken, this is when you add it into the soup. Garnish with parsley and stir. Serve nice and hot with a side of crusty bread or a side salad.

Tips and Variations

  • Make Ahead: In a large airtight container or a bowl with a lid, add all ingredients (except chicken, water, milk, and parsley). Refrigerate for up to 12 hours. When ready to cook, add the chicken and cook as per recipe instructions. Alternatively, you can store chopped veggies with spices in an airtight container for up to 3 days and mix with the rest of the ingredients when you are ready to cook.
  • Freezer meal: Great for meal prep! In a large Ziploc bag, add all the ingredients (except for water, milk and parsley). Release as much air as you can. Seal and freeze for up to 3 months. Cook from frozen for 25 minutes with Quick Release. Continue by following the last step.
  • Any chicken works: You can use any type of chicken, whether cooked or raw. Bone-in/skin on, or boneless/skinless. Cutting up a whole chicken is perfect for not letting anything go to waste. If you choose to use previously cooked chicken it’s best to use a chicken broth instead of water. This is because you won’t have created a broth while the chicken cooks.
  • Frozen meat: You can definitely use frozen chicken. Make sure pieces are not stuck together. The recipe will remain the same.
  • Dairy free: You can probably substitute the milk with any unsweetened plant-based milk. It most likely won’t be as rich but it will still result in a creamier consistency.
  • For a 3 quart Instant Pot: Cut the recipe’s ingredients in half. Keep the same cook time.

Storing, Freezing and Reheating

Store: This soup makes wonderful leftovers. The flavours continue to marry over time and you’ll be eating delicious soup all week! Keep in an airtight container in the fridge for up to 5 days.

Freeze: Make a big batch and freeze the other half. If you have any leftovers freeze for up to 3 months in an airtight freezer-friendly container.

Reheat: Thaw in the fridge overnight or on the counter for several hours. Reheat on the stove, covered on low.

More Instant Pot Soups

Instant Pot Chicken Wild Rice Soup {No Cream}

This easy Instant Pot Chicken Wild Rice Soup is made with chicken breast, wild rice, mushrooms, and veggies in a seasoned creamy broth. It is incredibly nutritious and just as delicious!
Print Save Rate
Course: Soup and Stew
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 servings
Calories: 296kcal
Author: Olena Osipov

Ingredients

  • 1.5 lbs any chicken pieces
  • 1 large onion finely chopped
  • 2 large garlic cloves minced
  • 2 large carrots coarsely chopped
  • 3 large celery stalks diced
  • 2 large potatoes diced
  • 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms sliced
  • 1 1/2 cups wild rice
  • 9 cups water or chicken broth
  • 1/2 tsp thyme dried
  • 1 tbsp mustard
  • 2 tsp garlic powder
  • 2 tsp salt
  • Ground black pepper to taste
  • 2 cups whole milk
  • Small bunch parsley finely chopped

Instructions

  • In 6 or 8 quart Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper.
  • Cover, set pressure valve to Sealing and press Pressure Cook on High or Manual for 25 minutes. I realize video says 30 minutes but 25 minutes is better.
  • After wait for 10 minutes to avoid food splatters. Then do Quick Release to release pressure by turning valve to Venting.
  • Remove chicken onto plate and shred with 2 forks.
  • To Instant Pot, add milk and using an immersion blender give a few pulses until soup is desired thickness. Don’t forget to stir.
  • Add shredded chicken, parsley, stir and serve hot.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

    Video

    Notes

    • Make Ahead: In a large airtight container or a bowl with lid, add all ingredients (except chicken, water, milk and parsley) and refrigerate for up to 12 hours. Add chicken and cook as per recipe's instructions. OR store chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
    • Freezer Meal: In a large Ziploc bag, add all ingredients (except water, milk and parsley), release out as much air as possible, seal and freeze for up to 3 months. Cook from frozen for 25 minutes with Quick Release. After follow last step in the recipe.
    • Any chicken works: Raw, bone in/skin on or boneless/skinless, cut up whole chicken, cooked cubed/shredded. Just remember that cooked chicken needs barely any cooking, and you will need to use chicken broth in place of water, since it won’t be cooking in water creating a broth.
    • Frozen meat: Make sure frozen chicken pieces are separated and no changes to recipe.
    • Dairy free: I’m sure you can use any unsweetened plant-based milk, soup will just be less rich but still creamy.
    • For 3 quart Instant Pot: Cut recipe ingredients in half but keep same cooking time.

    Nutrition

    Serving: 2cups | Calories: 296kcal | Carbohydrates: 40g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 686mg | Potassium: 651mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2768IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2mg
    Join today and start saving your favorite recipes

    Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

    Did you try this recipe?

    I would like to see!

    Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    What You Will Find Here

    Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

    A Little More About Me

    Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

    0 comments on “Instant Pot Chicken Wild Rice Soup

    Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

    This page may contain affiliate links. ifoodrealcom.bigscoots-staging.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!