Where home cooking meets fine dining.
The Best Instant Pot Chicken Wild Rice Soup
I sometimes feel like there are two kinds of dinner recipes: family meals and company meals.
Family meals are the kind you serve when it’s just you and the family around the dinner table. You don’t want anything fancy, just tasty comfort food like my Comforting Beefy Noodle Casserole or good old-fashioned chicken noodle soup.
But for a company dinner, you want to serve something special that looks like you made an effort. It doesn’t have to be actually hard to make, it just has to look that way – like my Easy Crockpot Beef Burgundy or Instant Pot Parmesan Garlic Artichokes.
There are only a few special recipes that can do both jobs. They’re elegant enough to serve to company, but also cozy enough to enjoy with your family.
This Instant Pot Creamy Chicken Wild Rice Soup is one of them. It’s got the kind of classy ingredients you’d expect in a company meal, like wild rice, mushrooms, celery, and a buttery roux. But at the same time, it’s essentially a cozy chicken soup – the comfort food we all know and love.
Instant Pot Creamy Chicken Wild Rice Soup
Printable recipe directions and ingredients at bottom of post.
DIRECTIONS:
- Place onions, carrots, celery, mushrooms, rice, chicken, garlic, parsly, mrs. dash, bay leaves, broth, water salt and pepper into the instant pot.
- Cover and cook on soup setting (or high pressure) for 35 minutes. When time is up do quick release. While steam is release, prepare the roux.
- To make the roux (soup thickener), in a small sauce pan, melt butter over a medium beat. Once melted, whisk in flour. once butter and flour are well combined, slowly whisk in half and half. Once the sauce thickens (about 2-3 minutes) remove from heat.
- Once pressure has released, open and remove the chicken, shred it using two forks, and add it back into the instant pot.
- Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. And adjust salt and pepper as desired. Served with crusty bread 🙂
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Instant Pot Creamy Chicken Wild Rice Soup
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 cup chopped onion
- 1 cup carrots sliced
- 1 cup celery chopped
- 8 ounces mushrooms diced
- 1 cup uncooked wild rice rinsed
- 6 cloves of garlic minced
- 1 teaspoon dried parsley
- 2 tablespoons Mrs. Dash’s original seasoning or any no sodium multipurpose seasoning
- 2 bay leaves
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons salted butter
- 1/3 cup all-purpose flour
- 2 cups half and half
Instructions
- Place onions, carrots, celery, mushrooms, rice, chicken, garlic, parsly, mrs. dash, bay leaves, broth, water salt and pepper into the instant pot.
- Cover and cook on soup setting (or high pressure) for 35 minutes. When time is up do quick release. While steam is release, prepare the roux.
- To make the roux (soup thickener), in a small sauce pan, melt butter over a medium beat. Once melted, whisk in flour. once butter and flour are well combined, slowly whisk in half and half. Once the sauce thickens (about 2-3 minutes) remove from heat.
- Once pressure has released, open and remove the chicken, shred it using two forks, and add it back into the instant pot.
- Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. And adjust salt and pepper as desired.
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Cindy Kinney says
Could one use long-grain white rice instead of wild rice in this recipe?
Suze says
Yes. I used long-grain white rice the first time I made this recipe, but I adjusted the time since white rice takes less time to cook than wild rice.
JoAnn Pack says
I don’t have an Instant Pot. Can the recipe be adjusted for a slow cooker?
Corey says
That recipe is in the make now JoAnn! Stay tuned 🙂
Deb Steffes says
Yummy. Can I freeze this?
Corey says
Yes Deb 🙂
Melissa says
Hello, any suggestions for mushroom substitutions in this recipe? (Mushroom allergy.) Thank you!
Corey says
You could leave them out Melissa and just bulk up the other veg.
Sara Burrington says
Can I use leftover cooked rice?
Corey says
I would just stir in the cooked rice after the soup is done cooking Sara
Megan says
My family and I loved this soup! Daughter said it was the best soup she’s ever had. Thank you!
Corey says
What a compliment! So happy you all loved it!
Duff says
This soup was delicious, thanks for sharing! The only thing we changed is that we used Lundberg Wild Rice (Ingredients: Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Wehani Red Rice, Black Rice) and for the chicken stock we used Knorr Chicken Bouillon. This was our first time cooking with Mrs. Dash and we’ll be using it more often now, but I’ll point out that it does make the soup slightly spicy because it has cayenne in it (we have a 4-year-old who detects the slightest hint of spice).
Maddy says
We loved this!
Kristin says
Could I double this recipe? I use my instant pot often, but feel a little nervous about changing things up, lol. Don’t want to mess it up.
Corey says
What size is your Instant Pot? If you have a large 8qt, that should work. I would just worry about the liquid being too high in a 6 qt.
Angela says
Hi how long does this store in the fridge
Corey says
I would used up any leftovers within 3-4 days 🙂
Kathryn says
Doubled the batch and used turkey and homemade turkey broth instead. Cut the amount of roux in half so not super creamy. Next time, will cut the Mrs. Dash in half. A little too powerful.