Instant Pot Creamy Chicken and Wild Rice Soup

This Instant Pot Chicken and Mushroom Wild Rice Soup is such a flavorful soup – I was hooked the second I took a bite. I could eat soup every. single. day. Even in the summer!  I first enjoyed this soup when I was in Minnesota – most recipes are easy, creamy, and often even healthy.   #InstantPot #Chicken #SpeedyMeal #OnePotDinner

 

Instant Pot Creamy Chicken and Wild Rice Soup

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What Ingredients Will I Need to Make The Best Chicken and Wild Rice Soup Recipe?

  • Wild Rice

First things first:  Absolutely no substitutions for the wild rice in this recipe, such as brown rice, long grain white rice, etc. Nor can you use a wild rice blend 0r your soup will wind up being a gooey, gummy mess.  Wild rice is very firm, takes a long time to cook (unless it’s cooked in Your Instant Pot), and is the perfect texture for any creamy soup.  Yes, it’s a bit expensive, too, but a little goes a long way.

  • Carrots, Celery, Onions, Garlic

These are the aromatics in this recipe.  Aromatics always provide the foundation for any dish, providing a lot of rich, deep flavor.

  • Chicken Breasts

You’ll be using boneless, skinless chicken breasts in this soup recipe.  Once the chicken breasts are cooked under pressure with the other soup ingredients, you will easily be able to shred them apart using two forks.

  • Chicken Broth

Broth provides the liquid in this recipe, helping to simmer the wild rice until it’s tender.

  • Salt, Pepper, Poultry Seasoning

These spices round out the ingredients in this savory soup.  Poultry seasoning ncludes nutmeg, thyme, marjoram, and rosemary.

  • Butter, Mushrooms, Thyme, White Wine, Flour, Milk

These ingredients are what make up the roux that thickens this soup and will be stirred in at the end, once the first ingredients have been cooked under pressure in the Instant Pot.

 

Easy and Helpful Recipe Tips for Making Creamy Chicken and Wild Rice Soup

  • Can I substitute boneless, skinless chicken thighs for the chicken breasts in this recipe?

Great question and yes, you surely can! I actually think that using chicken thighs adds to the richness of this soup recipe in many ways, plus chicken thighs are more economical, too.

  • Can I leave the mushrooms out of this soup? I’m not a fan of mushrooms!

Surely.  Customize this soup as you prefer, to your own personal taste.  I didn’t think I’d like the mushrooms in this soup, either, but was pleasantly surprised.

  • If I want to add cream instead of milk to this soup in the roux, how will it affect the soup?

It will be much more rich and creamy – never a bad thing!  However using cream instead of milk will really add to the fat content as well as the calories.  But if you’re making this soup for the holidays – do fat and calories really count???

  • Is there anything I can substitute in the roux for the white wine? I don’t usually have wine on hand in my kitchen.

I get this question a lot.  Feel free to use chicken or vegetable broth in place of the white wine – it will work just fine.  You can also substitute sherry for the white wine, too.

 

You'll FALL in love with this Instant Pot Chicken and Wild Rice Soup

Other Instant Pot Recipes to Enjoy –

 

Printable Directions for Making This Chicken and Mushroom Wild Rice Soup Recipe

Instant Pot Chicken and Mushroom Wild Rice Soup

This Instant Pot Chicken and Mushroom Wild Rice Soup is such a flavorful soup - I was hooked the second I took a bite. I could eat soup every. single. day. Even in the summer!  I first enjoyed this soup when I was in Minnesota - most recipes for this soup are easy, creamy, and often even healthy.   #InstantPot #Chicken #SpeedyMeal #OnePotDinner

Course Main Course
Cuisine American
Keyword instant pot, soup, wild rice
Prep Time 15 minutes
Cook Time 45 minutes
Approx. time to bring Instant Pot up to pressure 15 minutes
Servings 8 servings
Author Chef Alli

Ingredients

To Pressurize the Soup

  • 4 carrots, chopped
  • 5 ribs celery, chopped
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (be sure to use only WILD RICE in this recipe....no substitute, please! Wild rice BLENDS will not work, either.
  • 3 large large boneless, skinless, chicken breasts
  • 4 cups chicken broth
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 tsp. poultry seasoning

To Make the Roux

  • 6 Tbs. unsalted butter
  • 1/2 lb. sliced button mushrooms
  • 1/2 tsp. dried thyme
  • 1/4 cup white wine
  • 1/2 cup  all-purpose flour
  • 2 cups 2% or whole milk

Instructions

  1. Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine.

  2. Lock the Instant Pot lid securely into place. Set the timer for 45 minutes on the high pressure setting, bringing the Instant Pot to full pressure. When the timer sounds, perform a 10 minute natural release, followed by a quick release if any pressure remains in the Instant Pot.

  3. Meanwhile, make the roux. In a deep skillet over medium heat, melt the butter; add the mushrooms and thyme, sauteing for a few minutes. Add the wine and the flour, cooking for 1-2 minutes, stirring constantly. Remove the skillet from the heat, then whisk in the milk, a little bit at a time, creating a nice thickened roux (sauce).

  4. Carefully open the Instant Pot and give the contents a stir. Use a couple of forks to shred the chicken breasts apart. Add the prepared sauce to the pot, stirring to combine, adjusting the seasonings as needed.

  5. Serve the soup at once, with a good, crusty bread on the side.

Recipe Notes

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Please feel free to leave us a comment – we love hearing from our readers and followers! If you don’t hear back from us here, just know we may have somehow missed your comment or question.  Do reach out to us by email: ChefAlli@ChefAlli.com and we will get right back to you.

Let’s Get You Cookin’,
Chef Alli

Please Note: This recipe was happily shared on The Country Cook’s Weekend Potluck and Southern Bite’s Meal Plan Monday!

 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Alli – can I use frozen chicken breast tenderloins for this recipe? I would love to throw them in frozen if possible?

Yep! Do it! Tenderloins will work fine being thrown in frozen. To tell the truth, at 45 minutes under high pressure, I think you could throw in frozen chicken breasts and they would work fine, as well. I love this recipe!!
Chef Alli

Made this for dinner tonight! Everyone loved it!!!!! Will definitely make again!

Hi Regina – you are so sweet. Thanks for letting me know it was a hit. These kind of comments keep me going. Hope to see you soon.
Your fan,
Chef Alli

Hi Chef Alli,

I just wanted to stop by and thank you for sharing your wonderful recipe with all of us at Weekend Potluck – your soup will be featured at our next party! We hope to see again this Friday, sharing more of your delicious creations!

Best wishes,
Mary

Hi Mary –
How EXCITING! You’ve just made my day…….likely even my entire week! I’m so thrilled to be featured, and yes, I’ll continue to share more of my creations on Fridays.
Let’s Get Everybody Cookin’,
Chef Alli

Can this recipe be made without the rice & served over egg noodles? Family member has to watch potassium levels.
Sounds delicious!

Hi Gina – great question! If you’re not using the Wild rice, I don’t think you’d need to cook it as long, but I’ve never tried it. I think it would actually work perfectly fine and would be DELICIOUS served over egg noodles. If you try this, would you let me know how it works? Chef Alli

What if you don’t have an instant pot how else could you cook this. Would it work in a slow cooker?

Hi Bobbie – I replied to your question via email. Did that come through to you ok? Chef Alli

I, too, want to know how to cook this soup if you do not have an instant cooker.

Hi Dolores –
Here you go:

Stove Top Chicken and Mushroom Wild Rice Soup
1/2 lb. sliced button mushrooms
4 carrots chopped
5 ribs celery chopped
1 small onion chopped
3 cloves garlic minced
1 cup uncooked wild rice (be sure to use only WILD RICE in this recipe….no
substitutes please!! Wild rice BLENDS will not work, either….FYI.)
3 large boneless skinless, chicken breasts
4 cups chicken broth
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. poultry seasoning
Sauce Roux
6 Tbs. unsalted butter
1/2 tsp. dried thyme
1/4 cup white wine
1/2 cup all-purpose flour
2 cups Hildebrand Farms Dairy 2% milk

Place the first 11 ingredients (mushrooms – poultry seasoning) into a large Dutch oven or soup pot, stirring to combine somewhat, bringing the contents to a boil. Reduce heat and simmer ingredients for 75-80 minutes, covered, or until wild rice is tender and chicken shreds easily with two forks.

Meanwhile, melt the butter over medium heat in a large saucepan; add the thyme and sauté for a few minutes; add the wine. Stir in the flour, simmering for 1-2 minutes to really cook the flour. Whisk in the milk, a little bit at a time, creating a nice thickened sauce. Carefully add the prepared sauce to the pot of chicken and rice ingredients, stirring to combine, then adjust seasonings as needed.
Serve soup at once, with a good, crusty bread for sopping!

Let’s Get You Cookin’,
Chef Alli

I made this recipe last night and it was a hit with everyone in my family! My mom happened to stop by and she liked it so much she took a bowl with her!

Thank you Chef Alli!

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