Instant Pot Creamy Chicken and Wild Rice Soup is such a flavorful soup – I was hooked the second I took a bite. If you love chicken and rice soup in the crockpot, you’ll love making chicken and rice soup in your Instant Pot in way less time!
Instant Pot Creamy Chicken and Rice Soup Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…..Shall We?? 🙂
I could eat soup every. single. day. Even in the summer! That may seem weird but I like it that soup is quick and easy to grab from the fridge and quick to reheat in the microwave, a bowl at a time.
This Instant Pot Chicken and Wild Rice Mushroom Soup is no exception, plus it’s the fastest wild rice soup in the land since you can make it in the electric pressure cooker.
Another creamy soup that we make often in the Instant Pot is Broccoli Cheese Noodle Soup – talk about rich and creamy on a cold winter night in Kansas!
Instant Pot Sausage, Bacon and Potato Soup is pure comfort food, too. My boys really like it because it has not ONE, but TWO types of meat in it. Carnivores!
3 Reasons to Love This Recipe –
- It’s creamy, rich and comforting.
- Perfect for dinner at home or for serving to guests.
- All you need is some good, chewy bread on the side – dinner’s done!
What Ingredients Will I Need to Make Creamy Chicken and Wild Rice Soup?
- Wild rice
- Carrots, celery, onions, garlic – the aromatics for this soup
- Chicken breasts, may substitute thighs
- Kosher salt, pepper, poultry seasoning, thyme – the spices and seasonings for this soup
- White wine
Common Questions Asked About This Recipe
Is there anything I need to know about cooking with wild rice?
- First things first: Absolutely zero substitutions can be made for the wild rice in this recipe, such as brown rice, long grain white rice, etc. Been there, done that and it was a total, gooey fail!
- Also, don’t even use a wild rice blend. It’s got to be straight-up wild rice and wild rice only for this recipe.
- 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.
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. I use chicken thighs in this recipe all the time.
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.
What does poultry seasoning consist of? If I purchase this spice, will I use it often?
- Poultry seasoning is made with dried herbs such as sage, rosemary, ground black pepper, and marjoram.
- Poultry Seasoning is used as a rub on chicken, turkey, pork, veal, and lamb. It is a savory seasoning often used for food dishes such as stuffings, dressings, casseroles, meat loaf, breads, and sauces.
Other Comfort Food Recipes to Enjoy –
Instant Pot Pepperoni Pizza Pasta
Instant Pot Honey BBQ Wings
Instant Pot Chili-Dog-Chili Bowls
Pop-And-Go Instant Pot Egg Bites
Instant Pot Apple Cake with Rum Sauce
Curried Butternut Squash Bisque
Instant Pot Chicken and Orzo Soup
Instant Pot 8-Minute Minestrone
Printable Chicken and Mushroom Wild Rice Soup Recipe –
Instant Pot Chicken and Mushroom Wild Rice Soup
To Prepare the Soup
- 4 carrots, chopped
- 3 ribs celery, chopped
- 1 small onion, chopped
- 2-3 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 boneless, skinless, chicken breasts (raw)
- 4 cups chicken broth
- kosher salt, to taste
- 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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Let’s Get You Cookin’,
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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!!
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.
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!
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’,
Can this recipe be made without the rice & served over egg noodles? Family member has to watch potassium levels.
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
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’,
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!
Great soup for cold day. Nice earthy soup.
Thank you – I’m so glad you enjoyed this recipe. It’s one of our favorites, too.
I appreciate your comment here AND the 5 star rating.
Let’s Keep Cookin’,