Chicken, wild rice and veggies mix perfectly into a creamy soup that comes together wonderfully in a fraction of the time. Deliciously satisfying and ready in a fraction of the time. Learn how to make Instant Pot (affiliate) Chicken Wild Rice soup with this simple and easy to follow recipe!
What is Instant Pot Chicken Wild Rice Soup?
Chicken, wild rice and veggies are stewed in a creamy chicken broth. The result is a perfectly earthy, filling and delicious bite of soup that is perfect warm-you-from-the-inside-out kind of food. It's magical in almost every way.
Find out why people love our most popular recipes, like Sous Vide Pork Tenderloin, Instant Pot Chicken a la King and Homemade Beef Stroganoff. When it's burning hot in Tallahassee, I love to pop some Arnold Palmer Popsicles in the freezer, or cool off with Pomegranate Margaritas.
Why I love Instant Pot Chicken Wild Rice Soup!
Typically, a soup like this need 8 hours to develop the kind of flavor we get here. Instead, we get a soup that we can literally make after hours on a workday. Come home, get started and within an hour a perfectly warm and satisfying soup is ready.
I also love that it's full of veggies hidden within it's creamy goodness. As a guy with a young kinds to feed, I'm always looking for new and creative ways to get veggies into their system.
Instant Pot Chicken Wild Rice Soup Tips and Tricks
- If you have precooked chicken, for instance some left over from a roasted chicken, you can definitely use that. Just shred it off the bone and throw it in. However, I definitely recommend searing some bone-in skin-on chicken thighs to get started. By searing them to the bottom of the pot, you develop another depth of flavor as you work that into your broth. And when it comes to soup, the deeper the flavor, the better the dish!
- If you're looking for a vegetarian friendly version, check out Pinch of Yum's recipe for Instant Pot Wild Rice Soup.
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Let's Make Instant Pot Wild Rice Soup
Getting Started
Turn Instant pot (affiliate) to Saute->High. While heating, pat chicken thighs down with a paper towel and place on a baking pan for seasoning. Season skin side up with a pinch of salt, pepper and smoked paprika. When Instant Pot reads "Hot", add olive oil and allow 30 second to heat. Place chicken thighs in pan skin side down. Immediately season back side of chicken thighs with salt and pepper. Allow to cook 5 minutes undisturbed, until skin has turned a nice golden brown. Flip over and cook 3 more minutes. Remove to pan to rest.
As soon as chicken is removed, add onions, carrots, celery and garlic. Season with a pinch of salt and pepper, along with dried thyme. Stir well and cook until softened, about 3 minutes. Add mushrooms and season again with another pinch of salt and pepper. Stir everything together. Do not panic if it soaks up all your liquid. Wait another minute or two and the mushrooms will release the moisture back into the pan.
Add ½ cup white wine to pot. When it begins to simmer, use your spatula or spoon to scrap up and fond that has stuck to the bottom of the pot. Turn instant pot to "Keep Warm".
Cook That Soup!
Meanwhile, after chicken has had rested about 5 minutes, cut as much of the flesh of the bone as you can and dice it into ½ inch pieces, discarding the skins. This will keep you from just having stringy chicken at the end. The chicken will still be pink in the middle, but that's okay. You also won't get it all off the bone, which again, is all good. We'll take care of that in a second.
Add diced chicken and chicken stock to pan. On top, place the chicken thighs bones, which should still have some flesh attached. Add bay leaves to pot. To close lid, make sure vent is set to "venting" and twist lid shut. When the Instant Pot chimes, set the vent to "sealing". Set Instant Pot to Manual->High for 20 minutes. When Instant Pot is finished, preform a manual release.
Finishing Touches
When pressure has released from instant pot, carefully open the lid so that it's facing away from you. Remove chicken bones from pot and place in a bowl. Give them about a minute to cool, then shred the meat from the bone. Return the meat to the pot and discard the bones.
Your soup should be fairly thick at this point because of the rice. Remove bay leaves and discard. Add cream to a small bowl. Ladle some of the hot soup into the bowl and stir together. This will bring your cream up to temp and keep it from splitting. Give it about 30 seconds to come to temp, then pour it in the pot. Stir everything together and give 3 minutes to mingle together.
Spoon into individual bowls and serve immediately!
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Instant Pot Chicken Wild Rice Soup
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
A warm, creamy soup made with chicken, wild rice and diced veggies. Ready under an hour thanks to the Instant Pot (affiliate)!
Ingredients
- 5 chicken thighs
- 2 carrots (peeled diced)
- 1 yellow onion (diced)
- 1 celery stalk (diced)
- 3 cloves garlic (diced)
- 12 oz mushroom (sliced)
- 2 tbsp olive oil
- kosher salt
- freshly ground black pepper
- smoked paprika
- 1 tsp dried thyme
- 2 dried bay leaves
- ½ cup white wine
- 4 cups chicken stock
- ½ cup heavy cream
Instructions
- Turn Instant pot (affiliate) to Saute->High. While heating, pat chicken thighs down and place in a pan. Season skin side up with a pinch of salt, pepper and smoked paprika. When Instant Pot (affiliate) reads "Hot", add olive oil and allow 30 second to heat. Place chicken thighs in pan skin side down. Immedately season back side of chicken thighs with salt and pepper. Allow to cook 5 minutes undisturbed, until skin has turned a nice golden brown. Flip over and cook 3 more minutes. Remove to pan to rest.
- As soon as chicken is removed, add onions, carrots, celery and garlic. Season with a pinch of salt and pepper, along with dried thyme. Stir well and cook until softened, about 3 minutes. Add mushrooms and season again with another pinch of salt and pepper. Stir everything together. Do not panic if it soaks up all your liquid. Wait another minute or two and the mushrooms will release them back into the pan.
- Add ½ cup white wine to pot. When it begins to simmer, use your spatula or spoon to scrap up and fond that has stuck to the bottom of the pot. Turn instant pot (affiliate) to "Keep Warm".
- Meanwhile, after chicken has had rested about 5 minutes, cut as much of the flesh of the bone as you can and dice it into ½ inch pieces, discarding the skins. This will keep you from just having stringy chicken at the end. The chicken will still be pink in the middle, but that's okay. You also won't get it all off the bone, which again, is all good. We'll take care of that in a second.
- Add diced chicken and chicken stock to pan. On top, place the chicken thighs bones, which should still have some flesh attached. Add bay leaves to pot. To close lid, make sure vent is set to "venting" and twist lid shut. When the Instant Pot (affiliate) chimes, set the vent to "sealing". Set Instant Pot (affiliate) to Manual->High for 20 minutes. When Instant Pot (affiliate) is finished, preform a manual release.
- When pressure has released from instant pot (affiliate), carefully open the lid so that it's facing away from you. It should be fairly thick at this point because of the rice. Remove bay leaves and discard.
- Remove chicken bones from pot and place in a bowl. Give them about a minute to cool, then shred the meat from the bone. Return the meat to the pot and discard the bones.
- Add cream to a small bowl. Ladle some of the hot soup into the bowl and stir together. This will bring your cream up to temp and keep it from splitting. Give it about 30 seconds to come to temp, then pour it in the pot. Stir everything together and give 3 minutes to mingle together.. Spoon into bowls and serve immediately!
Notes
If you have precooked chicken, like maybe some left over from a roasted chicken, you can definitely use that. Just shred it off the bone and throw it in. However, I definitely recommend searing some bone-in skin-on chicken thighs to get started. By searing them to the bottom of the pot, you develop another depth of flavor as you work that into your broth. And when it comes to soup, the deeper the flavor, the better the dish!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 419
- Sugar: 5.7g
- Sodium: 587.9mg
- Fat: 21.2g
- Saturated Fat: 9g
- Trans Fat: 0.4g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 124.8mg
Keywords: Chicken Soup, Warm Soup, Instant Pot
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