Instant Pot Chicken Wild Rice Soup

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Look, I'm not really here to tell you what to do but honestly? Get yourself some oyster crackers and settle in. Because winter is here and you definitely want to eat some chicken wild rice soup in front of the fireplace...or you know, in front of your computer screen while you alternate bites of soup with email notifications.

Chicken Wild Rice Soup is probably my favorite soup so this is hard to beat in my book. And living in Minnesota, it kind of just makes me feel like I ~belong.~ Wild rice is pretty spendy, as it should be! The cheapest I've found mine is at Target. It's a 16 oz. bag (and Minnesota cultivated!) for $5. Which doesn't sound that exciting, but I've seen wild rice for up to $16/lb. so it's definitely worth doing your research.

Helpful Tips

  • This recipe can also be made in a slow cooker if you don’t have an Instant Pot. The directions are pretty much the same with a few exceptions: cook everything in the slow cooker on low while you’re away at work, shred the chicken, then make the roux at the end and stir it in right before serving. That’s it!

  • I usually only buy celery when I’m making soup, but I often don’t use the whole bunch. To prevent waste, I usually chop double the carrots, onions, and celery to make a large bowl of mirepoix. I use half in the soup I’m making that day and freeze the other half for a future pot of soup and thank myself later for the timesaver.

  • The easiest way I’ve found to bring leftover soup to work is to divide it into wide mouth quart mason jars. That way, you have enough soup for a few days and only need to carry your lunchbox to work once!

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Instant Pot Chicken Wild Rice Soup


  • 4 ribs celery, chopped
  • 4 large carrots, chopped
  • 1 large yellow onion, finely chopped
  • 3 (14.5 oz) cans reduced sodium chicken broth
  • 1 c. wild rice
  • 1 lb. boneless skinless chicken breasts
  • 1/2 t. dried thyme
  • 1/2 t. garlic powder
  • 1/2 c. flour
  • 2 c. 2% milk

Cooking Directions

  1. Put all of the ingredients except the butter, flour, and milk into the Instant Pot. Cook for 35 minutes (manual, high pressure), making sure that the valve is set to “seal.” Let the soup sit for 15 minutes before releasing pressure (this helps make sure the chicken is tender).
  2. Remove the chicken from the Instant Pot and shred with two forks. Sometimes my chicken is so tender that I can just leave it in the Instant Pot and it falls apart just using tongs.
  3. Next, make the creamy base for the soup. In a medium saucepan, melt butter over medium heat. Whisk in the flour. Let the mixture cook for 3-5 minutes to cook the flour through. Gradually whisk in the milk until the sauce thickens.
  4. Add the creamy sauce to the Instant Pot and stir to combine. Season with a few pinches of salt and a generous amount of fresh cracked pepper. Taste and add more seasoning if desired.