Instant Pot Chicken Wild Rice Soup

4.90 from 185 votes

Instant Pot Chicken Wild Rice Soup

Warm and cozy instant pot chicken wild rice soup takes under an hour to make! It's cream, snug, and studded with celery, onions, mushrooms, and carrots. The perfect meal for chilly winter nights!

Prep Time10

Cook Time35

Total Time45

Course: Soups & Stews

Cuisine: American

Servings:

Calories: 350kcal

Author: Marzia

Equipment

Instant Pot

Ingredients

Soup:

3 cups mirepoix equal parts, chopped onion, carrots, and celery
8 ounces mushrooms diced (see notes)
1 cup wild rice rinsed (see notes)
1 lb. boneless skinless chicken breasts
6-8 cloves of garlic minced
1/2 teaspoon dried thyme
1-3 tablespoons Mrs. Dash's seasoning see notes
2 bay leaves
4 cups chicken broth
2 cups water
½ teaspoon salt
½ teaspoon black pepper

Roux:

5 tablespoons butter
1/3 cup all-purpose flour
1/2 teaspoon garlic powder optional
2 cups milk or half and half

Instructions

INSTANT POT:Add all the ingredients listed under the soup section into the instant pot, cover, and cook on manual (high pressure) for 35 minutes. During the last 5 minutes prepare the roux. Quick-release the steam by turning the valve. Remove the chicken, shred it using two forks, and add it back into the instant pot.
ROUX: In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes before adding the garlic powder (if using). Continue whisking as you slowly start streaming in the milk (or half and half). Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.
CHICKEN WILD RICE SOUP: Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. This allows the soup to thicken just a tad bit. Taste and adjust salt and pepper as desired. Serve with tons of crusty bread!

Notes

Purchase prechopped veggies or pop each individual veggie into a food processor and give it a few pulses to make this faster.
I used Trader Joe's 21 seasoning salute for this recipe (that's their version of the Mrs. Dash salt-free Original seasoning blend.)
The soup will thicken significantly as it sits. Leftovers should be placed in an airtight container and refrigerated. Additional milk, cream, broth, or water can be used to adjust the consistency of the soup when reheating.
I suggest using real wild rice for this recipe. A wild rice blend, white rice, or brown rice won't produce the same results. Unfortunately, they do soften quite a bit in the time needed to prepare this recipe.
Leftovers can be frozen, just allow them to defrost in the refrigerator overnight. You may need additional water or broth to help bring it back to its normal consistency.

01/21: After several reviews, I've changed the quantity of the all-purpose seasoning to 1-3. The original recipe called for 3 tablespoons but some readers have mentioned that this made their soup quite spicy for them. We make this soup with 3 tablespoons often and don't find it spicy, but you may want to start with 1 tablespoon and add more if this is your first time making this soup!

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