Instant Pot Creamy Chicken and Wild Rice Soup Recipe
This Instant Pot Chicken and Mushroom Wild Rice Soup is such a flavorful soup – I was hooked the second I took a bite.
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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.
What Ingredients Will I Need to Make The Best Chicken and Wild Rice Soup Recipe?
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.
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.
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.
Other Comfort Food Recipes to Enjoy –
Printable Directions for Making This Chicken and Mushroom Wild Rice Soup Recipe
Instant Pot Chicken and Mushroom Wild Rice Soup
To Prepare 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, fyi.)
- 3 large large boneless, skinless, chicken breasts (raw)
- 4 cups chicken broth
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. poultry seasoning
To Prepare 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
- Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine. Using the saute setting on the Instant Pot, bring the contents to a low boil.
- 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.
- 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).
- 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 roux to the pot, stirring to combine, adjusting the seasonings as needed.
- Serve the soup at once, with a good, crusty bread on the side.
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