One of the best soups I make is Instant Pot Wild Rice Soup with Chicken. It uses real wild rice, earthy seasonings, mushrooms, and chicken, to make a hearty, classic soup. This pressure cooker wild rice soup with chicken is a staple from the beautiful state of Minnesota, and I adapted my mom’s recipe for the Instant Pot! It’s delicious!
Instant Pot Wild Rice Soup with Chicken
I am excited to make this recipe post! My love of soups is strong, and sharing fabulous Instant Pot soup recipes with you is so much fun! Instant Pot Wild Rice Soup with Chicken (or make it without meat) is so delicious, earthy, and hearty. With mushrooms, and just a few simple herbs and spices, and a creamy broth, it’s so good!
First, a little history. Wild Rice is actually the State Grain of Minnesota. Did you know there was such a thing as a State Grain? I didn’t. Wild Rice is native to North America, and mostly grows in the Great Lakes region. It has a higher protein content than most cereal grains. The color is a beautiful dark brown, and to me it smells a little like tea (though it doesn’t taste like tea). When cooked the grains “burst” and the texture is kind of chewy. In this recipe you only need 1 cup, and that is the perfect amount with all of the other ingredients.
There are wild rice blends out there, but they don’t fare too well in this soup because the grains that are not wild rice get cooked away. If you can only find the wild rice blends in your grocery store, look for the ones with the highest percentage of wild rice in them. Look on Amazon, too. I provided a link below to the brand I like.
Here is a quick look at the steps to make Instant Pot Wild Rice Soup with Chicken:
This is a tasty, healthy soup that is total comfort food. I hope you enjoy it!
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Instant Pot Wild Rice Soup with Chicken is delicious and hearty. With wild rice, mushrooms, herbs and a creamy broth.
- 5 slices Bacon, chopped
- 1 med Onion, chopped
- 2 lrg Carrots, chopped (2 cups)
- 3 ribs Celery, chopped (2 cups)
- 2 Tbsp Butter
- 1 Bay Leaf
- 1/2 tsp Thyme, dried
- 3 lrg cloves Garlic, pressed or minced
- 4 cups Chicken Broth, low sodium
- 8 oz Mushrooms, sliced
- 1 sprig Rosemary, fresh
- 1 cup Wild Rice, rinsed
- 1 1/2 cups Heavy Cream, divided in half (or half and half)
- 2 tsp Kosher Salt (or 1 1/2 tsp table salt)
- 1/2 tsp Pepper
- 2 Chicken Breasts, uncut (skinless/boneless)
- 1/4 cup Flour
- 3/4 cup Heavy Cream (from the divided heavy cream above)
Turn the pot on to Sauté. Add the bacon pieces and cook, stirring occasionally, until mostly done. If you use a leaner bacon, leave the fat in. If there is more that 1 Tbsp of fat, spoon it out, leaving 1 Tbsp.
Add the onion, carrots, and celery. Stir and cook a couple of minutes.
Add the butter, bay leaf, and thyme. Cook for a couple of minutes.
Add the garlic and stir it in, cooking for 1 minute.
Pour in the broth and stir it well.
Add the mushrooms, rosemary, rice. Stir.
Add 3/4 cup of heavy cream, salt, and pepper, then stir. You can use half and half instead of heavy cream, if you want (if you want to use milk, add it after pressure cooking as it will not cook well. Heavy cream or half and half tolerate pressure cooking).
Add the chicken breasts, and submerge them in the broth.
Put the lid on the pot and set the steam release knob to the Sealing position. Then cancel the Sauté setting. Press the Pressure Cook/Manual button or dial. Then press the + or - button or dial to select 35 minutes.
When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then Manually release the remaining steam/pressure, carefully, using a controlled Quick Release (A controlled quick release is when you open the valve a little at a time to be sure no soup/sauce is going to spew out along with the steam when you release it. By starting out slowly and releasing the steam in bursts, you can avoid the mess! use a wooden spoon handle, or silicone oven mitts to avoid a steam burn.).
When the pin in the lid drops down, open it up and carefully remove the chicken to a bowl.
Mix the flour and remaining 3/4 cup of heavy cream together very well, and stir into the hot soup.
Shred the chicken and add it back into the soup. Let sit for a few minutes to thicken.
Serve hot. Even better the next day!
Resources to make this recipe and more
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