Instant Pot Chicken Wild Rice Soup
Instant Pot Chicken Wild Rice Soup is the best comfort food for those cold days! It’s dairy free, hearty, great for leftovers, and freezing for later, not to mention ready in less than 1 hour!
With winter in full force, it’s time for soup, who’s with me? Even though this chicken and rice soup is a hit during soup season, it’s actually great year-round!
We make a big batch then freeze it for later to make for easy lunch and dinner ideas. Plus one of the best things about it is that it’s truly a one-pot meal with protein, veggies, and grains!
Who hates having to constantly watch and stir stuff on the stove? Yep, my hand is up! That’s why the Instant Pot is a great little appliance, no watching is needed! I guess I should also say that you can make this healthy soup recipe in any type of electric pressure cooker, I know Instant Pot is not the only one out there!
More Instant Pot Recipes:
- Healthy Instant Pot Hamburger Helper
- The BEST Instant Pot Orange Chicken
- Instant Pot Pesto Chicken Pasta with Veggies | Dairy-Free, Gluten-Free
- Healthy Turkey Sweet Potato Chili Three Ways – Instant Pot, Slow Cooker, and Stovetop
What You Need for Instant Pot Chicken Wild Rice Soup
boneless skinless chicken thighs – can swap for boneless skinless breasts
Spices: Salt, black pepper, thyme, rosemary, oregano,
low-sodium chicken broth*
wild rice
Garlic cloves
Veggies: carrots, celery, mushrooms, onion
olive oil
coconut or cashew milk – if you prefer dairy you can use that milk instead
lemon juice
How to Make Chicken Wild Rice Soup in a Pressure Cooker
Before we get started go ahead and prep your veggies.
Season the chicken with salt and pepper and place it in the Instant Pot, followed by the broth, wild rice, minced garlic, diced onions, carrots, and celery. Sprinkle in the oregano and thyme then toss in the mushrooms.
Place the lid on and switch the valve to the sealing position.
Cook on high manual pressure for 30 minutes.
Once the time goes off, let it naturally release for 5 minutes, then move the valve to the vent setting. Be careful! At this point the steam is going to start coming out. You can use a wooden spoon to quickly switch the valve so you don’t get burned.
After all of the pressure has been released, remove the lid, take the chicken out, shred it, then add it back to the pot.
Add the oil and dairy free milk to a saucepan and cook over medium heat on the stovetop while whisking constantly. Add salt and pepper as needed.
Pour the milk mixture into the Instant Pot and squeeze in the lemon juice.
It’s ready to serve! Garnish with additional spices, parm, or lemon slices.
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days after cooking. To freeze, allow the chicken wild rice soup to cool completely, then place it in a freezer friendly container.
Store in smaller portions to make reheating easier and more convenient.
When you’re done and just before you take the first bite, head over to Instagram and tag me so I can see what you think!
More Easy Healthy Soup Recipes:
- Instant Pot Broccoli Cheddar Soup {Gluten Free}
- Cauliflower Potato Soup
- Paleo Butternut Squash Soup
- Whole30 White Chicken Chili
Instant Pot Chicken Wild Rice Soup
Ingredients
- 1 1/2 lbs. boneless skinless chicken thighs raw, fat trimmed
- Salt and black pepper
- 4 cups low-sodium chicken broth
- 1 cup wild rice uncooked
- 4 garlic cloves minced
- 1 small yellow onion diced
- 3 –4 carrots peeled and diced
- 2 –3 celery stalk diced
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- 1 tsp. dried thyme
- 1 cup thinly sliced baby bella mushrooms
- 3 tbsp olive oil
- 2 cups full fat coconut milk
- 1/2 lemon juice
Instructions
- Season chicken with salt and pepper. Place the chicken, broth, wild rice, garlic, onion, carrots, celery, rosemary, oregano, thyme, and mushrooms in the Instant Pot.
- Lock the lid into place. Turn the vent valve to ‘Sealing’ position.
- Select ‘Manual’ setting on high pressure and set cook time to 30 minutes.
- When cook time is up, allow pressure to naturally release for 5 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position).
- When all of the pressure is released and the lid unlocks, remove the chicken and shred with two forks or a hand mixer.
- On the stove, add olive oil and dairy free milk in a saucepan over medium heat. Whisk continuously until well combined and heated through. Season with salt and pepper.
- Add the shredded chicken back to the Instant Pot along the whisked dairy free milk and olive oil mixture. Squeeze in 1/2 lemon juice and stir to combine.
- Serve immediately. Garnish with fresh parsley, lemon slices, fresh thyme and shredded or shaved parmesan, if desired.
