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Instant Pot Wild Rice Soup Recipe

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3.9 from 89 reviews

This comforting Instant Pot Wild Rice Soup is a creamy and hearty dish loaded with tender chicken, earthy mushrooms, wild rice, and fresh vegetables. Made conveniently in a pressure cooker, it combines the flavors of thyme, rosemary, and garlic in a rich broth finished with cream and a delicate flour roux for a velvety texture. Perfect for cozy dinners year-round.

Ingredients

Vegetables & Herbs

  • 1 medium Onion, chopped
  • 2 large Carrots, chopped (about 2 cups)
  • 3 ribs Celery, chopped (about 2 cups)
  • 8 oz Mushrooms, sliced
  • 3 large cloves Garlic, pressed or minced
  • 1 Bay Leaf
  • ½ teaspoon dried Thyme
  • 1 sprig fresh Rosemary

Liquids & Dairy

  • 4-5 cups low sodium Chicken Broth
  • 1 ½ cups Heavy Cream, divided (1 cup + ¾ cup)
  • 2 tablespoons Butter

Proteins

  • 2 skinless, boneless Chicken Breasts, uncut

Pantry

  • 1 cup Wild Rice, rinsed
  • 2 teaspoons Kosher Salt (or 1 ½ tsp table salt)
  • ½ teaspoon Pepper
  • ¼ cup Flour

Instructions

  1. Prepare Vegetables: Chop the onion, carrots, celery, and slice the mushrooms. Press or mince the garlic cloves for later use.
  2. Sauté Aromatics: Turn the Instant Pot to sauté mode. Add butter and allow it to melt. Add chopped onion, carrots, celery, garlic, thyme, and mushrooms. Cook until vegetables begin to soften and onions are translucent, about 5-7 minutes.
  3. Add Broth, Herbs, and Rice: Pour in 4 to 5 cups of low sodium chicken broth and stir well. Add the bay leaf, fresh rosemary sprig, and rinsed wild rice. Place the two whole chicken breasts into the pot.
  4. Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 25 minutes to allow the rice to cook fully and the chicken to become tender.
  5. Release Pressure and Remove Chicken: When cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release remaining pressure. Remove the chicken breasts and set aside to cool slightly.
  6. Shred Chicken: Once cool enough to handle, shred the chicken with two forks and set aside.
  7. Make Cream Sauce: Turn Instant Pot back to sauté mode. In a separate bowl, whisk together ¼ cup flour with ¾ cup heavy cream until smooth to create a slurry. Slowly stir the slurry into the soup in the Instant Pot to thicken and cream the broth.
  8. Finish Soup: Stir in the shredded chicken and remaining 1 cup heavy cream. Adjust seasoning with kosher salt and pepper to taste. Cook for an additional 5 minutes on sauté mode until the soup thickens slightly and is heated through.
  9. Serve: Remove bay leaf and rosemary sprig before serving. Ladle soup into bowls and enjoy warm.

Notes

  • Wild rice can be substituted with a mix of brown rice and wild rice if desired.
  • For a vegetarian version, replace chicken broth with vegetable broth and omit chicken.
  • Ensure to rinse the wild rice thoroughly to remove excess starch and debris.
  • To decrease cooking time, soak wild rice for a few hours before cooking.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Adjust cream quantity for a lighter or richer soup based on preference.

Find it online: https://recipethrive.com/instant-pot-wild-rice-soup-recipe/