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Instant Pot Chicken Wild Rice Soup in a white bowl arranged on a wooden serving tray.

Instant Pot Chicken Wild Rice Soup (+ Video)

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Total Time: 58 minutes
  • Yield: 4-6 bowls
  • Category: Dinner
  • Method: Pressure Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

Instant Pot Chicken Wild Rice Soup is a simple weeknight dinner that’s thick and creamy without any dairy. It’s also gluten-free and comes together in less than an hour in your electric pressure cooker!


Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped carrots (1/2-inch thick)
  • 2 cups quartered cremini mushrooms
  • 1 cup uncooked wild rice blend
  • 6 cups no salt added chicken broth
  • 1/4 cup tapioca flour
  • 3/4 cup unsweetened almond or cashew milk
  • 2 cups packed fresh baby spinach

Instructions

  1. Grease the Instant Pot insert with cooking spray and add the chicken breasts. Season with basil, oregano, salt and pepper. Add the carrots, mushrooms, wild rice and broth and stir to combine.
  2. Lock the lid in place and turn the valve to seal. Set the Instant Pot to pressure cook on high for 12 minutes. (It will take about 15 minutes for pressure to build).
  3. Once the timer goes off, let pressure release naturally for 5 minutes and then do a quick release.
  4. Open the lid and carefully remove the chicken breasts and place them on a cutting board. Shred the chicken and add back to the soup.
  5. In a small bowl or measuring cup, add the tapioca flour and nut milk. Stir until the mixture is smooth and creamy.
  6. With the lid removed, set the Instant Pot to sauté for 5 minutes. Slowly pour in the flour/milk mixture and stir until the soup thickens.
  7. Once thickened, add the spinach and let it wilt. (Continue to stir the soup so it doesn’t burn onto the pot).
  8. Taste and season with additional salt and pepper, if necessary.
  9. Store leftovers in an airtight glass container in the refrigerator and enjoy within 3-4 days.

Notes

  1. This recipe was made in a 6-quart Instant Pot.
  2. You may need to adjust the cook time slightly depending on the size of your chicken breasts. Just make sure your chicken is cooked to a safe internal temperature of 165F.
  3. This recipe calls for a wild rice blend, which cooks more quickly in the Instant Pot than wild rice. If you decide to go with all wild rice, you will need to pressure cook the soup for longer, which may result in the other soup ingredients overcooking.
  4. Make sure to chop your carrots about 1/2-inch thick and quarter your mushrooms (or if they’re small, leave them whole). If you cut your veggies in thin slices, they will cook too quickly.
  5. I used no salt added chicken broth, but if you like your soup a little saltier, you can add some more salt or use low-sodium or regular chicken broth.
  6. If you don’t have tapioca flour, you can use cornstarch. Just note that the soup will gel a bit when cooled.
  7. To keep this soup gluten-free, make sure your rice blend and chicken broth are certified gluten-free.
  8. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

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