Instant Pot Chicken Wild Rice Soup: The Ultimate Quick & Creamy Comfort Food
Discover how to make a thick, creamy, and incredibly delicious chicken wild rice soup effortlessly in your Instant Pot. This super easy recipe is perfect for a comforting dinner on any cold night, bringing warmth and flavor to your table with minimal fuss.
There’s nothing quite like a steaming bowl of homemade soup to chase away the chill of a cold evening. For many, Creamy Wild Rice Soup has long been a beloved classic, and it holds a special place as one of the most frequently requested dishes in our home. Traditionally, preparing this hearty soup can be a lengthy process, often involving separate cooking times for the wild rice before even beginning the soup itself. Recognizing the need for a quicker, more convenient method without sacrificing flavor, we’ve expertly adapted this cherished recipe for the Instant Pot. This innovative approach means every component cooks together, streamlining your cooking experience and delivering that comforting, rich taste in a fraction of the time.
One of the standout features of this Instant Pot Chicken Wild Rice Soup is its incredible flexibility. You can even use frozen chicken breasts, making it an ideal choice for those evenings when dinner plans come together at the last minute. Forget about defrosting or extensive meal prep; this recipe allows you to whip up a satisfying and nutritious meal on impulse, proving that delicious home cooking doesn’t always require hours in the kitchen. It’s the ultimate solution for busy weeknights or whenever you crave a hearty, soul-warming meal without the usual culinary commitment.
Winter might have its drawbacks, but the sheer joy of enjoying a comforting bowl of soup or chili any night of the week is certainly one of its redeeming qualities. It’s the quintessential comfort food, almost an unspoken expectation when the temperatures drop. Whether you opt for a robust Crock Pot Chili that simmers all day or something incredibly fast like a flavorful Wonton Soup, the outcome is always the same: a feeling of warmth, satisfaction, and pure comfort. These dishes nourish not just the body, but the soul.
This Instant Pot Chicken Wild Rice Soup perfectly embodies that comforting spirit. It’s remarkably easy to prepare, requiring just a few minutes of active prep work before the Instant Pot takes over. The real magic lies in how the Instant Pot handles the wild rice. Cooking authentic wild rice on the stovetop can easily take over an hour to achieve the perfect tender-chewy texture. With the Instant Pot, this time is drastically reduced, ensuring your rice is perfectly cooked and infused with all the rich flavors of the broth and vegetables, making the entire cooking process significantly more efficient and enjoyable. This streamlined method truly sets it apart, making gourmet comfort food accessible on even the busiest evenings.
Essential Ingredients for Instant Pot Chicken Wild Rice Soup
Crafting this hearty and creamy soup requires a balanced blend of fresh vegetables, savory proteins, and aromatic seasonings. Here’s a detailed look at the key components:
- Carrots: Adds a touch of sweetness and vibrant color.
- Onion: Forms the aromatic base, providing depth of flavor.
- Celery: Contributes to the classic mirepoix, offering a subtle crunch and savory note.
- Olive Oil: Used for sautéing the vegetables, building the foundational flavors.
- Chicken Broth: The liquid base for the soup, infusing it with rich chicken flavor. Use low-sodium to control salt levels.
- Wild Rice: The star of the show! Choose true wild rice, not a blend, for its distinct texture and nutty flavor.
- Chicken: Frozen chicken breasts are convenient, but fresh chicken breasts or thighs work equally well.
- Mushrooms: Sliced mushrooms add an earthy depth; optional but highly recommended.
- Poultry Seasoning: A blend of herbs and spices that perfectly complements chicken dishes.
- Dried Thyme: Adds an aromatic, earthy note that pairs beautifully with the other ingredients.
- Butter: Forms the base of the roux for thickening the soup.
- Flour: All-purpose flour is used to create a rich, creamy roux.
- Milk: Skim milk is used in this recipe for creaminess without excessive fat, but whole milk or half-and-half can also be used.
- Heavy Cream: Adds luxurious richness and thickness to the final soup.
- Salt & Pepper: Essential for seasoning and balancing all the flavors.
Understanding Wild Rice: The Heart of the Soup
For this particular recipe, the choice of rice is paramount to achieving the authentic texture and robust flavor profile. It’s crucial to use real wild rice, not a wild rice blend. While blends are common and convenient, they typically contain only a small percentage of true wild rice, mixed with other rice varieties like brown or white rice. Real wild rice, a grain harvested from a specific type of aquatic grass, offers a distinctively nutty flavor and a satisfyingly chewy texture that simply cannot be replicated by blends.
You can usually locate genuine wild rice in the grocery store aisle alongside other rice varieties. It often comes in a smaller, dedicated package, which is exactly what you’ll need for this soup. Its unique characteristics are what give this dish its signature heartiness and depth. If your local store doesn’t stock it, specialized health food stores or gourmet markets are good places to check. Alternatively, many online retailers, including Amazon, offer pure wild rice, making it easily accessible for your culinary endeavors. Don’t skip this ingredient; it truly makes all the difference!
Step-by-Step Guide: Crafting Chicken Wild Rice Soup in Your Instant Pot
Making this creamy, flavorful soup is surprisingly simple thanks to the Instant Pot. Follow these steps for a perfect bowl every time:
- Sauté Aromatics: Begin by setting your Instant Pot to the “Sauté” function. Add a tablespoon of olive oil to the inner pot. Once the oil is hot and shimmering, add your chopped onions, celery, and carrots. Cook these vegetables for about 4-5 minutes, stirring occasionally, until they have softened and become fragrant. Next, add the minced garlic and continue to cook for approximately one minute, just until you can distinctly smell its aroma. Be careful not to burn the garlic.
- Combine & Pressure Cook: After sautéing, add the remaining core ingredients to the Instant Pot: sliced mushrooms, uncooked wild rice, chicken broth, the frozen (or fresh) chicken breasts, poultry seasoning, dried thyme, salt, and pepper. Give everything a gentle stir to combine. Secure the Instant Pot lid, ensuring it’s locked into place, and verify that the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure and set the cooking time for 40 minutes.
- Release Pressure & Shred Chicken: Once the 40-minute cooking cycle is complete, carefully perform a quick release of the pressure by turning the steam release valve to the “Venting” position. Stand clear of the hot steam. Once all the pressure has been released and the float valve drops, you can safely unlock and remove the lid. Carefully take out the cooked chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken directly back into the soup in the Instant Pot.
- Prepare the Creamy Roux: While the soup is pressure cooking, or during the last few minutes of its cooking cycle, prepare your creamy thickener. In a small saucepan over medium heat, melt the butter. Once melted, add the all-purpose flour and whisk continuously until the flour is completely incorporated into the butter, forming a smooth paste (this is your roux). Cook the roux for 2-3 minutes, stirring frequently, to cook out the raw flour taste. Gradually whisk in the milk and heavy cream until the mixture is smooth and lump-free. Continue to cook for a few minutes, stirring, until the mixture begins to thicken significantly.
- Thicken the Soup: Pour the hot, thickened milk and cream mixture (roux) directly into the Instant Pot with the soup. Stir vigorously until the roux is fully incorporated and the soup achieves a beautiful, thick, and creamy consistency.
- Final Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt or pepper if desired to suit your preference. Serve hot and enjoy!
Perfect Pairings: What to Serve with Your Wild Rice Soup
This rich and creamy Instant Pot Chicken Wild Rice Soup is hearty enough to be a meal on its own, but it also pairs beautifully with a variety of sides that enhance its flavors and add texture. Here are some fantastic suggestions to complete your comforting dinner:
- Olive Garden Style Breadsticks: Soft, warm, and garlicky, these breadsticks are perfect for soaking up every last drop of the creamy broth.
- Parmesan Garlic Knots: Similar to breadsticks but with an extra cheesy, savory kick, these knots offer a delightful chewy texture.
- Simple Tossed Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
- Hearty Potato Bread: Its dense yet tender crumb makes it an excellent accompaniment, adding another layer of comforting carbs.
- Crusty French Bread: A classic choice for any soup, offering a satisfying crunch.
- Dinner Rolls: Simple and soft, perfect for a subtle accompaniment.
Freezing and Storing Instant Pot Wild Rice Soup
One of the many benefits of this delicious recipe is that it freezes exceptionally well, making it an excellent meal prep option. This recipe yields approximately 8 generous servings, which means you can easily enjoy half for dinner tonight and save the rest for another busy weeknight later in the month. Freezing soup is a fantastic way to maximize your cooking efforts, effectively giving you at least two meals from a single preparation.
To freeze the soup, first allow it to cool completely to room temperature. This is crucial to prevent ice crystals and maintain quality. Once cooled, transfer the soup into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat on a baking sheet in the freezer until solid, then stack them vertically to save space. It can be stored in the freezer for up to 2-3 months.
When you’re ready to enjoy your frozen soup, simply take it out of the freezer in the morning and let it thaw in the refrigerator throughout the day. For reheating, gently warm the soup in a pot on the stovetop over low to medium heat, stirring occasionally, until it is heated through. You may find that the consistency has thickened slightly, or that some liquid has been absorbed by the rice. If desired, you can add a splash of extra chicken broth or milk during reheating to achieve your preferred creamy consistency. This method ensures a warm, comforting meal is always just a reheat away, significantly saving time and effort on busy evenings.
For this recipe, I personally rely on my 8 Qt Instant Pot. It’s a kitchen workhorse I’ve had for years and use for countless recipes, always delivering consistent and excellent results.
More Comforting Soup Recipes for Cozy Evenings
If you love the warmth and satisfaction of a good soup, you’re in the right place! Here are more comforting soup recipes from our collection that are sure to become family favorites:
- Instant Pot White Chicken Chili: A lighter take on chili, packed with flavor and cooked quickly.
- Hearty Beer Cheese Soup: Rich, creamy, and wonderfully indulgent, perfect for a chilly day.
- Easy Egg Drop Soup: A classic Chinese takeout favorite, surprisingly simple to make at home.
- Zesty Hot & Sour Soup: A flavorful and tangy soup with a delightful kick, perfect for clearing the sinuses.
- Creamy Chicken Gnocchi Soup: A popular Olive Garden copycat, featuring tender chicken and pillowy gnocchi.
- Classic Olive Garden Minestrone Soup: A vibrant, vegetable-packed Italian soup that’s both healthy and satisfying.
- Wholesome Beef Barley Soup: A robust and hearty soup, perfect for a filling and nutritious meal.
Instant Pot Chicken Wild Rice Soup
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Ingredients
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 8 oz mushrooms, sliced
- 1 cup uncooked wild rice
- 1 pound frozen chicken breasts
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 Tablespoons butter
- 1/2 cup all-purpose flour
- 1 cup skim milk
- 1/2 cup heavy cream
Instructions
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Set the Instant Pot to sauté and add oil to the pot. Once it is hot, add onions, celery and carrot and cook for 4-5 minutes until soft. Add garlic and cook for about a minute until you can start to smell it.
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Add the mushrooms, wild rice, chicken broth, chicken breasts, poultry seasoning, dried thyme, salt and pepper to the Instant Pot. Place the lid on the Instant Pot, lock, and make sure the vent is closed. Switch to high pressure and cook for 40 minutes.
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Once the 40 minutes are done, use the quick release method to unlock the instant pot. Remove the chicken and shred. Add back to the soup.
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During the last 2 minutes of cooking melt the butter in a small saucepan. Add the flour and mix until the flour is completely mixed in. Cook for 2-3 minutes, stirring frequently. Whisk in milk and heavy cream until smooth. Cook for a few minutes until mixture gets very thick.
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Pour into the soup and stir until soup is nice and creamy.
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Taste and adjust salt and pepper if necessary.
Notes
You will need 1 1/2 cups of dairy for the roux. Feel free to use whole milk, all heavy cream, half-and-half, or any combination you prefer. For a balance of richness and creaminess without excessive fat, I use a mix of skim milk and heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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