Instant Pot Chicken and Wild Rice Soup Recipe

Instant Pot Chicken Wild Rice Soup is a simple, healthy weeknight dinner that’s thick, creamy and satisfying. This dairy-free, gluten-free version comes together in under an hour using an electric pressure cooker.

Chicken and wild rice soup in a white bowl and placed in a wooden tray with crackers and bread.

*This post was originally published in November 2019 and has been updated with fresh text and a video. The recipe itself remains unchanged.

Reasons you’ll love this soup

Only about 10 ingredients plus salt and pepper.
Very easy to make: mostly set-and-forget in the Instant Pot, with a little shredding and stirring at the end.
You can cook whole chicken breasts directly in the soup—no need to chop raw chicken.
No cream or dairy required; the soup is thickened with a simple tapioca flour and nut milk mixture.

Up-close view of instant pot wild rice soup with chicken in a white bowl.

Details on the ingredients

Chicken: Use fresh boneless, skinless chicken breasts. Two breasts work well for this batch, but you can add more if you want extra protein or larger portions.
Dried basil and oregano: If substituting fresh herbs, use about three times the amount since fresh herbs are milder. You can also experiment with rosemary or bay leaf for a different profile.
Salt and pepper: Add to taste. Start conservatively—especially if using regular (not no-salt) broth—and adjust before serving.
Carrots and mushrooms: Chop carrots about ½-inch thick and quarter medium mushrooms. Smaller mushrooms can be left whole. Thinner slices will cook too quickly in the pressure cooker.
Wild rice blend: A blend of wild and brown rice cooks faster than pure wild rice. If you use all wild rice, the cook time must increase and other ingredients may become overcooked.
Chicken broth: The recipe uses no-salt-added chicken broth so you can control seasoning. Low-sodium, regular chicken broth, or vegetable broth can also be used.
Tapioca flour: This gluten-free starch thickens the soup and gives a creamy texture. Cornstarch is an acceptable substitute, but the soup may gel slightly after cooling.
Nut milk: Unsweetened cashew or almond milk keeps the soup dairy-free. Regular dairy milk will work if you don’t need it to be dairy-free.
Spinach: Add a couple of cups of packed baby spinach at the end for color and nutrients. Kale or collard greens can be used—tear them small and add with the thickener so they soften.

Collage of images showing soup steps and chicken shredded on a cutting board.

How to make chicken and wild rice soup in the Instant Pot

Grease the Instant Pot insert and place the chicken breasts inside. Season with basil, oregano, salt and pepper. Add the chopped carrots, mushrooms, wild rice blend, then pour in the chicken broth.
Lock the lid and set to pressure cook on High for 12 minutes. Allow about 15 minutes for the pressure to build before the cook time begins.
After cooking, let the pressure release naturally for 5 minutes, then perform a quick release.
Carefully remove the chicken and shred it on a cutting board, then return the shredded chicken to the soup.
In a small bowl or measuring cup, whisk the tapioca flour into the nut milk until smooth and lump-free.
Set the Instant Pot to Sauté for about 5 minutes. Slowly pour in the tapioca/nut milk mixture, stirring constantly until the soup thickens. Add the spinach near the end and let it wilt while stirring.
Taste and adjust seasoning with more salt and pepper if needed, then serve warm.

Collage showing thickener, spinach and finished soup in the Instant Pot.

Frequently asked questions

How do you thicken creamy chicken wild rice soup without cream?

Whisk tapioca flour into nut milk until smooth and slowly stir the mixture into the hot soup while sautéing. The soup will thicken as you stir. Cornstarch can be used instead, though the soup may gel slightly after cooling.

Can you use frozen chicken breasts?

This recipe was developed with thawed chicken breasts. Cooking from frozen may require extra pressure-cook time, which risks overcooking the rice and vegetables. Thawing in the refrigerator first is recommended.

What’s the total cooking time in the Instant Pot?

Expect roughly 38 minutes of active time in the cooker: about 15 minutes for pressure to build, 12 minutes at high pressure, and then about 6 minutes to depressurize, plus a few minutes to sauté and thicken.

Storage and freezing

Storage: Keep leftovers in an airtight glass container in the refrigerator for 3–4 days.
Reheating: Reheat gently on the stovetop or in the microwave. The soup will thicken when chilled, so add a little broth or water if you prefer a looser consistency before reheating.
Freezing: Freezing is not recommended because the rice can lose its texture after freezing and reheating.

Overhead view of instant pot chicken wild rice soup in a white bowl on a wooden tray with bread and crackers.

Additional tips and substitutions

Adjust cook time based on the thickness and size of chicken breasts; they should reach an internal temperature of 165°F (74°C).
This recipe was made in a 6-quart Instant Pot with the insert about three-quarters full. For smaller pressure cookers, halve the recipe.
For a thinner soup, omit the thickener or add extra broth.
To keep the recipe gluten-free, verify that your wild rice blend and broth are certified gluten-free.

📖 Recipe

Chicken and wild rice soup in a white bowl with a spoon inserted into it.

Instant Pot Chicken Wild Rice Soup

Instant Pot Chicken Wild Rice Soup is a straightforward weeknight meal that’s thick and creamy without dairy. It’s gluten-free and ready in under an hour in a pressure cooker.

Prep Time: 20 minutes | Cook Time: 38 minutes | Total Time: 58 minutes | Servings: 6

Author: Leanne Combden

Ingredients

2 boneless skinless chicken breasts
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 cups chopped carrots (about ½-inch thick)
2 cups quartered cremini mushrooms
1 cup uncooked wild rice blend
6 cups no-salt-added chicken broth
¼ cup tapioca flour
¾ cup unsweetened almond or cashew milk
2 cups packed fresh baby spinach

Instructions

Grease the Instant Pot insert and add the chicken breasts. Season with basil, oregano, salt and pepper. Add the carrots, mushrooms, wild rice and broth, then stir to combine.
Lock the lid and set the Instant Pot to pressure cook on High for 12 minutes. Allow about 15 minutes for pressure to build before the timer starts.
When the cook time ends, let the pressure release naturally for 5 minutes, then perform a quick release.
Open the lid carefully. Remove the chicken to a cutting board, shred it, and return it to the soup.
In a small bowl, whisk the tapioca flour into the nut milk until smooth.
Set the Instant Pot to Sauté for 5 minutes. Slowly pour in the tapioca/nut milk mixture while stirring until the soup thickens. Add the spinach and let it wilt, stirring so nothing sticks.
Taste and adjust seasoning as needed. Serve warm.
Store leftovers in an airtight container and use within 3–4 days.

Notes

Recipe tested in a 6-quart Instant Pot.
Adjust cook time for larger or smaller chicken breasts so the internal temperature reaches 165°F (74°C).
The wild rice blend cooks more quickly than pure wild rice. If you use all wild rice, you’ll need a longer pressure-cook time and risk overcooking vegetables.
Cut carrots about ½-inch thick and quarter mushrooms. Thin slices will overcook.
If you don’t have tapioca flour, cornstarch works as a substitute but may cause slight gelling after cooling.
To keep this soup gluten-free, choose certified gluten-free rice blends and broths.

Nutrition Facts per Serving

If you make this recipe, feel free to leave a comment describing how it turned out.