If there is one soup that truly warms the soul and fills your kitchen with irresistible aromas, it’s this Instant Pot Chicken Wild Rice Soup Recipe. Imagine tender chicken, earthy wild rice, and a medley of vibrant veggies all coming together in a creamy broth that’s packed with comforting flavors. This recipe harnesses the power of the Instant Pot to whip up a heartwarming meal in no time, perfect for busy nights or anytime you crave a cozy hug in a bowl. Trust me, once you try this, it will quickly become one of your favorite go-to soups!
Ingredients You’ll Need
Here’s where simplicity meets deliciousness. Each ingredient in this recipe plays a crucial role—whether it’s adding depth, texture, or a splash of color, these essentials work harmoniously to create a soup that’s anything but ordinary.
- 2 tablespoons oil (avocado or olive): For sautéing veggies and building the flavor base.
- 3 stalks celery (finely chopped): Adds a fresh crunch and subtle earthiness.
- 1 sweet onion (finely chopped): Brings natural sweetness and fragrance to the broth.
- 4 cloves garlic (crushed): Elevates the savory profile with a delightful punch.
- 6 cups chicken broth (regular sodium): The hearty liquid that ties all ingredients together.
- 1 cup wild rice: Offers a nutty flavor and satisfying chewy texture.
- ½ teaspoon thyme (dried): Infuses a subtle herbal aroma.
- ½ teaspoon rosemary (dried): Adds a fragrant, pine-like note.
- ¼ teaspoon oregano (dried): For a warm, slightly bitter undertone.
- ½ teaspoon paprika: Provides mild smokiness and vibrant color.
- 1 ½ – 2 teaspoons salt (to taste): Enhances all the flavors beautifully.
- ½ teaspoon black pepper: Adds gentle heat and balance.
- 1 – 1 ¼ pounds chicken breasts: The protein star, tender and shreddable.
- 4 carrots (peeled and cut into bite-sized pieces): Sweetness and bright vibrancy.
- 1 pound baby bella (cremini) mushrooms (sliced): Earthy depth and meaty texture.
- 1 cup cashew milk (warmed): Creates a creamy finish without overpowering the broth.
- 3 tablespoons tapioca starch (or cornstarch): Thickens the soup to a luscious consistency.
How to Make Instant Pot Chicken Wild Rice Soup Recipe
Step 1: Sauté the Base
Start by setting your Instant Pot to the sauté function and heating the oil. Add the chopped onions and celery, allowing them to soften and release their natural sweetness for about 3 to 4 minutes. Then stir in the crushed garlic and sauté for one more minute. This step helps build a robust flavor foundation for the soup.
Step 2: Add the Broth
Pour in the chicken broth carefully, using a wooden spoon to scrape up any bits stuck to the bottom of the pot. This not only prevents burning but also ensures every single bit of flavor gets reincorporated into your soup.
Step 3: Stir in the Wild Rice and Herbs
Mix in the wild rice alongside dried thyme, rosemary, oregano, paprika, salt, and pepper. This combination of spices and herbs infuses the broth with a complex yet balanced flavor profile that complements the rich chicken and earthy rice.
Step 4: Submerge the Chicken
Gently place the chicken breasts into the liquid, making sure they are fully submerged. This helps them cook evenly and remain juicy, which is essential for shredding them later to mix throughout the soup.
Step 5: Layer the Carrots and Mushrooms
Next, layer the chopped carrots and sliced mushrooms on top. These veggies will soften perfectly in the pressure cooking process, adding beautiful color, texture, and a subtle sweetness and earthiness to the final dish.
Step 6: Pressure Cook and Shred
Close the Instant Pot lid and ensure the pressure release valve is sealed. Set the device to cook on high pressure for 10 minutes. Once the cooking finishes, let the pressure naturally release for 10 minutes before opening the valve to release any remaining steam. Take out the chicken breasts and shred them with two forks, then stir the shredded chicken back into the soup.
Step 7: Thicken with Creaminess
While the soup cooks, whisk together warm cashew milk and tapioca starch until smooth to create a slurry. Stir this mixture into the soup to give it a creamy, velvety texture without weighing down the fresh flavors.
Step 8: Serve and Enjoy
Your Instant Pot Chicken Wild Rice Soup is ready to be ladled into bowls. Pair with your favorite crackers or crunchy homemade croutons to add a delightful contrast to the creamy soup.
How to Serve Instant Pot Chicken Wild Rice Soup Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs are wonderful for a burst of color and freshness on top. A sprinkle of cracked black pepper or a drizzle of extra virgin olive oil can also elevate the final presentation and flavor.
Side Dishes
This soup pairs beautifully with a warm, crusty bread or a simple green salad tossed in a light vinaigrette. The lightness of the salad balances the creamy richness of the soup, creating a well-rounded meal.
Creative Ways to Present
Consider serving the soup in individual bread bowls or mini cast-iron pots for a charming rustic touch. You can also garnish with crispy bacon bits or a handful of toasted nuts for extra texture and depth. Presentation can make all the difference in turning a comforting meal into a memorable experience!
Make Ahead and Storage
Storing Leftovers
This soup keeps very well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent any absorption of other flavors.
Freezing
You can freeze the Instant Pot Chicken Wild Rice Soup Recipe for up to 2 months. For best results, portion it out into freezer-safe containers, leaving a bit of space for expansion. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat on the stove over medium heat, stirring occasionally, until warmed through. You might find the soup thickens upon standing, so adding a splash of broth or cashew milk during reheating helps restore its creamy consistency beautifully.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice can be used but keep in mind it might alter the cooking time and texture slightly. Wild rice offers a unique nutty flavor and chewy bite that’s special to this soup, but brown rice will still make a delicious variation.
Is it necessary to use cashew milk?
Not at all. Cashew milk provides creaminess while keeping the soup dairy-free, but you can substitute it with any milk of your choice, such as almond, oat, or regular dairy milk based on your preference or dietary needs.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs would work wonderfully and add a richer flavor. Keep in mind thighs might take a bit longer to cook thoroughly, so adjust your pressure cooking time accordingly and always check for doneness.
Is this recipe suitable for meal prep?
It sure is! This soup stores and freezes well, making it an excellent option for meal prep. Just portion it out, and you’ll have wholesome, hearty meals ready in minutes throughout the week.
What if I don’t have an Instant Pot?
You can make this soup on the stovetop, but the cooking time will be longer due to the wild rice and chicken. Simmer the soup gently for about 45-60 minutes or until the rice and chicken are tender, stirring occasionally to avoid sticking.
Final Thoughts
No matter the season or occasion, this Instant Pot Chicken Wild Rice Soup Recipe is like a warm, flavorful hug that’s both nourishing and utterly satisfying. Its ease and incredible taste make it a recipe you’ll want to come back to again and again. So go ahead, gather your ingredients, fire up your Instant Pot, and enjoy a bowlful of comfort that tastes like pure love!
Print
Instant Pot Chicken Wild Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 to 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty and comforting Instant Pot Chicken Wild Rice Soup combines tender chicken breasts, earthy wild rice, fresh vegetables, and aromatic herbs cooked to perfection in one pot. Ready in just 30 minutes, this easy-to-make soup delivers rich flavors and a creamy texture thanks to a cashew milk and tapioca starch slurry, making it a perfect wholesome meal for any day.
Ingredients
Base Ingredients
- 2 tablespoons avocado or olive oil
- 3 stalks celery, finely chopped
- 1 sweet onion, finely chopped
- 4 cloves garlic, crushed
- 6 cups chicken broth (regular sodium)
- 1 cup wild rice
Herbs and Spices
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ – 2 teaspoons salt, to taste
- ½ teaspoon black pepper
Main Ingredients
- 1 – 1 ¼ pounds chicken breasts
- 4 carrots, peeled and cut into bite-sized pieces
- 1 pound baby bella (cremini) mushrooms, sliced
Thickening Mixture
- 1 cup cashew milk, warmed
- 3 tablespoons tapioca starch (or cornstarch)
Instructions
- Sauté Aromatics: Set a 6-quart Instant Pot to the sauté function and add the avocado or olive oil. Once warm, add the finely chopped onions and celery and sauté for 3-4 minutes until softened. Add the crushed garlic and cook for an additional minute until fragrant.
- Add Broth: Pour in the chicken broth, using a spatula to scrape the bottom of the pot to remove any browned bits to prevent burning.
- Add Rice and Seasonings: Stir in the wild rice along with dried thyme, rosemary, oregano, paprika, salt, and black pepper, mixing well to combine the flavors.
- Submerge Chicken: Place the chicken breasts into the broth mixture, ensuring they are fully submerged to cook evenly.
- Layer Vegetables: Add the bite-sized carrots and sliced mushrooms on top of the chicken in the pot.
- Pressure Cook: Close the Instant Pot lid and seal the pressure release valve. Set the pot to cook on high pressure for 10 minutes. After cooking, allow the pressure to naturally release for 10 minutes (NPR) before carefully releasing any remaining pressure manually. Remove and shred the chicken breasts.
- Thicken Soup: While the soup is cooking, whisk together the warmed cashew milk and tapioca starch in a separate bowl until smooth. Once the chicken is shredded and returned to the pot, stir in this thickening slurry until the soup achieves a creamy, slightly thickened consistency.
- Serve: Ladle the hot chicken wild rice soup into bowls and serve with your choice of crackers or homemade croutons for a comforting and satisfying meal.
Notes
- Using wild rice adds a nutty flavor and chewy texture, but white rice can be substituted for a quicker cook time.
- Ensure the pressure release valve is sealed before cooking to build proper pressure in the Instant Pot.
- Tapioca starch can be replaced with cornstarch if desired, but tapioca yields a more glossy and smooth finish.
- Cashew milk adds a subtle creaminess while keeping the soup dairy-free and vegan-friendly alternative if chicken is omitted.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust salt to taste, especially if using low sodium broth or other seasoning blends.
