🍲 Instant Pot Chicken & Wild Rice Soup

This Instant Pot Chicken & Wild Rice Soup is the perfect bowl of comfort food for busy weeknights. Warm, creamy, and filled with simple ingredients, it’s a lighter version of the classic wild rice soup recipe that still has that cozy, savory flavor you love.

It’s hearty, nourishing, and a great shortcut to comfort — especially when you want something satisfying but don’t want to spend all night cooking.

🧾 Ingredients

📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!

• Olive oil cooking spray
• Celery
• Carrot
• White onion
• Sea salt and black pepper
• Baby Portobello mushrooms
• Dried thyme
• Wild rice blend (use uncooked wild rice for best texture)
• Boneless, skinless chicken breasts
• Bay leaves
• Chicken broth or homemade chicken stock
• Fresh parsley
• Optional: Lemon juice and a sprinkle of lemon zest for a bright finish

🥣 How to Make Instant Pot Chicken & Wild Rice Soup

Step 1: Sauté the Veggies

Set the Instant Pot to Sauté (medium heat) and lightly coat with olive oil spray.
Add celery, carrots, and onion. Season with salt, black pepper, and garlic powder.
Cook for 3–4 minutes, stirring occasionally, until softened. Add mushrooms and thyme, and cook another minute.

Step 2: Add the Rest of the Ingredients

Pour in the chicken broth, then stir in the wild rice blend, bay leaves, and chicken breasts.
Lock the lid and set to High Pressure for 30 minutes.

Once cooking time is complete, let it naturally release for 10 minutes, then quick release any remaining pressure.

Step 3: Shred the Chicken

Remove the chicken breasts and shred them with two forks. Return to the soup and stir.
The rice will be tender, and the broth will have that rich, savory flavor that makes it one of the best soup recipes for cozy nights.

Step 4: Make It Creamy (Optional)

For a creamy chicken soup version, stir in one of these:

• ¼ cup skim milk for a light, creamy texture
• 2 tbsp bit of heavy cream or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) for richness
• Or use whole milk to balance flavor while keeping it lighter than a béchamel sauce

Warm on medium-low heat just until heated through — don’t boil.

Step 5: Add Lemon & Herbs

Stir in fresh parsley, lemon juice, and lemon zest. These give a bright, fresh finish and help the soup feel lighter while enhancing the nutty flavor of the wild rice.

🍴 Slow Cooker or Stovetop Directions

• Slow Cooker: Combine all ingredients except milk and parsley. Cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, stir in milk and parsley before serving.
• Stove Top: Use a large pot or Dutch oven over medium-high heat. Sauté veggies, add broth and ingredients, then simmer for about 45–50 minutes until rice and chicken are cooked through.

🧊 Storage Tips

Reheat gently on medium heat to preserve the creamy texture.

Store leftovers: Cool completely before transferring to an airtight container.

Keep in the fridge for up to 4 days, or freeze in freezer bags for up to 3 months.

🥄 FAQs

Can I use a different type of rice?
Yes, but long grain or white rice will cook much faster and may lose the nutty flavor and chewy texture of wild rice.

Can I make it dairy-free?
Yes, just skip the milk and cream — it’s still delicious and hearty!

Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Add cooked rotisserie chicken after pressure cooking to avoid overcooking.

Why does my soup thicken overnight?
The rice continues to absorb broth. Just add more chicken broth when reheating to thin it back out.

How Many Weight Watchers Points in Instant Pot Chicken & Wild Rice Soup

This recipe comes in at 3 points per serving.

More Delicious Recipes To Try

Instant Pot Chicken & Wild Rice Soup

This cozy Instant Pot Chicken & Wild Rice Soup is hearty, creamy, and full of wholesome flavor. Made with tender chicken, a nutty wild rice blend, and fresh vegetables, it’s lightened up with simple ingredients for a healthy comfort food that fits perfectly into a calorie-conscious or Weight Watchers plan. Great for meal prep — it tastes even better the next day!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Natural Release 10 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

  

• Olive oil cooking spray
• 2 large stalks celery diced small
• 1 large carrot diced small
• 1 small white onion diced small
• Sea salt and black pepper to taste
• 4 oz. baby Portobello mushrooms cleaned and sliced
• 1 tsp dried thyme
• 1 cup wild rice blend rinsed (use uncooked wild rice for best texture)
• 1 lb boneless skinless chicken breasts
• 2 bay leaves
• 6 cups chicken broth or homemade chicken stock
• ¼ cup fresh parsley chopped
• Optional: 1 tbsp lemon juice and a sprinkle of lemon zest for a bright finish

Instructions

 

Sauté the Vegetables

• Set the Instant Pot to Sauté (medium heat). Spray lightly with olive oil cooking spray. Add celery, carrots, and onion. Season with salt, black pepper, and garlic powder. Cook for 3–4 minutes, until vegetables start to soften. Stir in mushrooms and thyme; cook another minute.

Add Chicken, Rice, and Broth

• Add the wild rice blend, chicken breasts, bay leaves, and chicken broth. Stir to combine.

Pressure Cook

• Lock the lid and set to High Pressure for 30 minutes. When done, let the pressure naturally release for 10 minutes, then quick release any remaining pressure.

Shred the Chicken

• Remove the chicken breasts, shred with two forks, and return to the pot. Stir well to mix.

Add Creaminess (Optional)

• For a creamy texture, stir in a splash of skim milk, a bit of heavy cream, or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Heat on medium-low for 2–3 minutes — don’t boil.

Add Lemon & Herbs

• Stir in lemon juice, lemon zest, and fresh parsley for a bright, savory flavor.

Serve & Store

• Serve warm and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days or freeze in freezer bags for up to 3 months.

Notes

3 points per serving.