Instant Pot Chicken Wild Rice Soup
This instant pot chicken wild rice soup recipe uses pressure cooking to get tender chicken and properly cooked wild rice in a fraction of the time a stovetop version needs — wild rice usually takes 45 minutes or more simmering normally. No tandoor involved anywhere here; this is a pressure cooker recipe start to finish.
This guide covers why wild rice and chicken can cook together under pressure without either one turning out wrong, the natural release timing that keeps the rice from getting mushy, and how to finish the soup properly creamy without curdling. If your instant pot soups have come out with unevenly cooked rice before, this guide covers exactly why.
Table of Contents
Chicken Wild Rice Soup — Recipe Card
Chicken and wild rice pressure cooked together in a savoury broth, finished creamy with a quick roux. Everything you need is below — for the full technique breakdown and troubleshooting, keep scrolling past the card.
- 1.5 lbs boneless chicken thighs
- 1 cup wild rice, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cups chicken stock
- 1 tsp dried thyme
- 2 bay leaves
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup milk or half-and-half
- Salt and pepper, to taste
- Combine the chicken, wild rice, onion, carrots, celery, stock, thyme, and bay leaves in the Instant Pot.
- Seal and cook on high pressure for 25 minutes.
- Let the pressure release naturally for 10 minutes, then release any remaining pressure manually.
- Remove the chicken, shred, and return it to the pot.
- In a separate pan, make a roux with the butter and flour, then whisk in the milk until smooth.
- Stir the roux mixture into the soup and simmer on sauté mode for a few minutes until thickened.
- Remove the bay leaves, season with salt and pepper, and serve.
What You'll Need
A classic creamy soup lineup, built for the Instant Pot's pressure and timing.
For the Soup
- 1.5 lbs boneless chicken thighs
- 1 cup wild rice, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cups chicken stock
- 1 teaspoon dried thyme
- 2 bay leaves
For the Creamy Finish
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- Salt and pepper, to taste
A note on the rice: true wild rice (not a wild rice blend) has a firmer texture and longer cook time than white or brown rice, which is exactly why it holds up well under the Instant Pot's 25-minute pressure cycle without turning to mush.
Choosing Your Rice
Rice type meaningfully changes both texture and cook time for this chicken wild rice soup recipe.
True Wild Rice (Recommended, Used Above)
Firmer and chewier than white or brown rice, with a longer natural cook time that matches this recipe's 25-minute pressure cycle well.
Wild Rice Blend
A mix of wild rice and white or brown rice — cooks slightly faster than pure wild rice, so reduce the pressure time by a few minutes if using a blend.
Brown Rice
A workable substitute with a milder flavour and softer texture, though it lacks the distinctive chew that makes true wild rice soup recognizable.
Step by Step
Load the Instant Pot
Combine the chicken, wild rice, onion, carrots, celery, stock, thyme, and bay leaves directly in the Instant Pot.
Pressure Cook
Seal the lid and cook on high pressure for 25 minutes.
Natural Release
Let the pressure release naturally for 10 minutes, then release any remaining pressure manually.
Shred the Chicken
Remove the chicken, shred the meat, and return it to the pot.
Make the Roux
In a separate pan, make a roux with the butter and flour, then whisk in the milk until smooth.
Combine and Thicken
Stir the roux mixture into the soup and simmer on sauté mode for a few minutes until thickened.
Season and Serve
Remove the bay leaves, season with salt and pepper, and serve hot.
Why Natural Release Matters More for This Soup Than Most Instant Pot Recipes
Plenty of pressure cooker chicken soup recipes use a quick release without issue, but wild rice specifically benefits from a different approach.
Why Wild Rice Needs Gentler Depressurization
True wild rice has a tougher outer husk than white or brown rice, and that husk continues absorbing residual heat and moisture during a slow, natural pressure release — a quick release cuts that finishing process short, often leaving some grains still firm or chewy in a way that isn't intentional.
Why the Roux Is Made Separately, Not in the Pot
Flour and dairy can scorch or stick if introduced directly to the Instant Pot's hot inner surface, particularly on sauté mode where heat isn't as evenly distributed as a dedicated stovetop pan. Making the roux separately and stirring it in afterward avoids this risk entirely.
Confirming the Chicken Is Fully Cooked
USDA guidance requires chicken to reach 165°F — a full 25-minute pressure cycle comfortably clears this for boneless thighs, but check with a thermometer if you're ever unsure.
What to Serve Wild Rice Soup With
This soup is a complete, hearty meal on its own, needing little beyond some crusty bread on the side. It's a particularly good choice for a cold-weather dinner given how filling and warming it is.
For a spiced, tandoor-adjacent alternative built on a similar chicken-and-grain concept, our tandoori chicken with basmati rice recipe elsewhere on this site uses the genuine tandoor and a completely different flavour direction.
Additional Technique Notes
Use a Natural Release
This is the single most important step for properly cooked wild rice — don't rush it with a quick release.
Make the Roux Separately
Avoid adding flour and dairy directly to the Instant Pot, which risks scorching. A separate pan gives more control.
Rinse the Wild Rice First
This removes surface starch that can otherwise make the soup gummier than intended.
Shred the Chicken While It's Still Warm
Warm chicken shreds much more easily than chicken that's cooled down.
Confirm Doneness if Unsure
Per USDA guidance, a quick thermometer check for 165°F is worth it if you're ever uncertain about the chicken.
Common Problems and Fixes
The Wild Rice Was Unevenly Cooked
Almost always a quick release instead of natural. Let the pressure release naturally for at least 10 minutes before venting manually.
The Soup Was Too Thin
The roux may not have fully thickened. Simmer a bit longer on sauté mode after stirring it in, or make a slightly larger roux next time.
The Soup Curdled or Looked Grainy
Dairy added too early or at too high heat can curdle. Add the roux mixture off the hottest heat and stir gently while it thickens.
The Chicken Was Hard to Shred
It had likely cooled too much before shredding. Shred it while it's still warm, right after removing it from the pot.
Storing Leftover Wild Rice Soup
This soup keeps in an airtight container for up to 4 days refrigerated. Reheat gently on the stovetop, adding a splash of stock or milk if it's thickened too much in storage.
This dish freezes acceptably, though the creamy base can separate slightly on thawing — whisk gently while reheating to bring it back together.
Where Wild Rice Soup Fits
Chicken wild rice soup is a Midwestern American classic, historically drawing on wild rice's status as a regional staple crop, adapted here for the speed of pressure cooking rather than a traditional long stovetop simmer.
| Instant Pot Chicken Wild Rice Soup American Midwest, Pressure-Cooked | Chicken and wild rice under pressure, finished with a roux — the style this recipe follows. |
| Traditional Stovetop Wild Rice Soup American Midwest | The classic slow-simmered version, typically taking well over an hour given wild rice's natural cook time. |
| Chicken and Rice Soup General | Uses white or brown rice instead of wild rice, cooking faster but with a milder, less distinctive texture. |
| Tandoori Chicken with Basmati Rice Modern Fusion | A genuine tandoor-cooked alternative — see our full recipe for the wall-charred version. |
A General Note on Nutrition
This is a hearty, well-balanced soup, with the wild rice contributing meaningful fibre alongside the chicken's protein and the roux's moderate richness. Check specific figures via USDA FoodData Central for your exact ingredients.Estimated values calculated from the recipe's ingredients using standard USDA reference data, not a laboratory analysis. Actual values will vary based on exact brands, measuring technique, and preparation choices. For a precise figure, calculate directly from the ingredients you use via USDA FoodData Central.
Wild rice carries more fibre and protein than white rice, making this a genuinely nutrient-dense comfort food option. As with any recipe, check ingredients against your own dietary needs via USDA FoodData Central rather than relying on general notes like this one.
Frequently Asked Questions — Chicken Wild Rice Soup
Does this instant pot chicken wild rice soup recipe use a tandoor?
Why does this recipe need a natural pressure release instead of a quick one?
Can I use a wild rice blend instead of pure wild rice?
Why is the roux made separately instead of directly in the Instant Pot?
How do I know the chicken is fully cooked?
Can I make this soup on the stovetop instead of in an Instant Pot?
Why did my soup turn out too thin?
Can I make this soup ahead of time?
Where can I find a tandoor-cooked chicken and rice recipe?
Discover Our Tandoor Ovens
No tandoor required for this recipe — but if you're curious, here's a sample from across our range.
36x36x37 inches. From our Commercial Tandoor Ovens line.
24x24x37 inches. From our Catering Tandoor Ovens line, charcoal and wood fired.
20x32 inches. From our Home Tandoor Ovens line, charcoal and wood fired.