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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.
Course Soup
Cuisine American
Keyword chicken and wild rice soup, instant pot chicken soup, soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 331kcal


  • 2 tablespoon butter
  • 2 chicken breasts boneless
  • 1 yellow onion medium
  • 2 carrots medium
  • 1 ½ cups cremini mushrooms
  • 2 celery stalks medium
  • 1 cup wild rice blend
  • ½ teaspoon sea salt
  • 5 cups chicken broth
  • 2 tablespoon all purpose flour
  • ¼ teaspoon black pepper freshly ground
  • ½ cup heavy cream
  • ½ cup cheddar cheese


  • Preparation 
  • If using raw wild rice, soak it for at least 6 hours before cooking and cook it in your instant pot for 25 minutes (2 cups of water, high pressure). Once the rice is cooked, you can add it to the rest of the ingredients.
  • 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.
  • Cut the chicken into bite-sized pieces.
  • Whisk together flour and one cup broth until smooth and lump-free.


  • Switch on the instant pot to saute and melt the butter. Add chicken and saute until lightly browned on both sides.
  • 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.
  • Add the rest of the chicken broth, deglaze the pot (scrape the browned bits off the bottom with a wooden spoon) and cancel saute.
  • 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.
  • 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. If using raw wild rice, soak it for 6 hours beforehand and pressure cook it on high in your instant pot for 25 minutes. 
  3. 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.
  4. 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.
  5. 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.


Serving: 1cup | Calories: 331kcal | Carbohydrates: 28g | Protein: 25g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1099mg | Potassium: 640mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3829IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 1mg