Chicken and Wild Rice Soup

chicken and wild rice soup

Creamy chicken and wild rice soup along with mushrooms, carrots and celery is pure comfort in a bowl.

  • Author: Saima
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 8 1x
  • Category: Soup
  • Method: Pressure Cooking
  • Cuisine: American


  • 2 tbsp butter
  • 2 chicken breasts, boneless
  • 1 medium-sized yellow onion
  • 2 medium-sized carrots
  • 1.5 cups cremini mushrooms
  • 2 medium-sized celery stalks
  • 1 cup wild rice blend
  • 0.5 tsp sea salt
  • 5 cups chicken broth
  • 2 tbsp all purpose flour
  • 0.5 tsp ground black pepper
  • 0.5 cup heavy cream
  • 0.5 cup cheddar cheese


  1. Chop and slice the vegetables and grate the cheese (if using a block of cheese). You can buy a packet of shredded cheddar also to avoid grating it by hand.
  2. Cut the chicken into bite-sized pieces.
  3. Whisk together flour and one cup broth until smooth and lump-free.


  1. Switch on the instant pot to saute and melt the butter. Add chicken and saute until lightly browned on both sides.
  2. Add the flour and broth mixture prepared in step 3 of prep, onions, mushrooms, celery, wild rice blend, carrot, black pepper and sea salt. Stir everything for 1-2 minutes with a wooden spoon.
  3. Add the rest of the chicken broth, deglaze the pot (scrape the browned bits off the bottom with a wooden spoon) and cancel saute.
  4. Secure the lid, make sure the steam release handle is sealed and hit pressure cook (manual in some models). Set the timer to 5 minutes.
  5. When the timer beeps, let the pressure release naturally (12-15 minutes) and open the pot. Press saute again, and add the heavy cream and cheddar. Cook the soup for 4-5 minutes until it acquires a smooth, creamy texture. Cancel saute and take out the soup in individual bowls. Sprinkle some freshly ground, coarse black pepper on top.


  1. The wild rice blend is pre-steamed wild and brown rice. Because it is steamed already, 5 minutes of pressure cooking time is enough.
  2. I have used the vegetables I like. You can add or subtract the veggies of your choice. Add green beans or cauliflower florets if you like those veggies.
  3. For extra flavour, add a sprig or two of the herb of your choice like thyme or rosemary before pressure cooking. Remove the leaves after the soup is pressure cooked.
  4. Since this soup has a lot of dairy in it, it does not freeze well. It will keep in the refrigerator for a couple of days, but do try to consume it quickly enough.


Keywords: chicken and wild rice soup, instant pot chicken soup, soup