Instant Pot Wild Rice Soup Recipe: Earthy Grains in Savory Broth

This Instant Pot version delivers the same hearty comfort as stovetop wild rice soup in a fraction of the time. The pressure cooker perfectly tenderizes the wild rice while infusing the broth with deep, savory flavor.

You’ll get earthy grains and tender vegetables in every bite, with minimal hands-on effort. The result is a rich, satisfying soup that tastes like it simmered for hours.

Ingredients for Instant Pot Wild Rice Soup

Earthy grains, tender veggies, and savory broth come together in this comforting bowl.

The wild rice blend is key here—Lundberg Farms or Trader Joe’s have great options. Look for mixes with actual wild rice (those long, dark grains), not just brown rice. Chicken thighs stay juicier than breasts under pressure, so don’t swap those. I grab mine at Whole Foods (their butcher cuts them thick, which is perfect) or just use whatever’s on sale at the regular supermarket.

No chicken broth? Vegetable broth plus a chicken bouillon cube works in a pinch. Swap the thyme and rosemary for 1 tbsp Italian seasoning if that’s what’s in your cabinet. Fresh herbs are fine too—use triple the amount. If you’re avoiding dairy, coconut milk makes a surprisingly good stand-in for the cream at the end.

This soup tastes even better the next day once the flavors meld. Keeps 4-5 days in the fridge, or freeze for up to 3 months. The rice will keep absorbing liquid, so add a splash of broth when reheating (worth the extra minute).

Step-by-Step Instructions for Wild Rice Soup

Here’s the method I rely on for rich, creamy soup with perfectly tender grains.

Step 1: Sauté the Aromatics and Chicken

Set your Instant Pot to the sauté function on normal heat. Melt the 0.25 cup Unsalted Butter and add the diced 1 whole Yellow Onion, sliced 3 whole Carrots, and diced 3 whole Celery Stalks. Cook for 4-5 minutes until the vegetables soften and the onion turns translucent.

Push the vegetables to one side and add the diced 1 lb Boneless Skinless Chicken Thighs. Cook for 3-4 minutes until the chicken is no longer pink on the outside. Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant—don’t let it burn.

Step 2: Toast the Flour and Add Broth

Sprinkle the 0.25 cup All-Purpose Flour evenly over the chicken and vegetables. Stir constantly for 1-2 minutes to toast the flour—this removes the raw taste and builds a flavorful base. You’ll notice the mixture thicken slightly as the flour cooks.

Slowly pour in the 6 cups Chicken Broth while stirring to prevent lumps from forming. Scrape the bottom of the pot with a wooden spoon to release any browned bits—this adds depth to your soup. Add the 1.5 cups Wild Rice Blend, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper.

Step 3: Pressure Cook Until Tender

Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for 22 minutes. The wild rice blend needs this time to soften completely—it should be tender but still have a slight bite. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Carefully remove the lid and discard the bay leaf. Give the soup a good stir—the chicken should be fully cooked and easy to shred with a spoon. If the soup seems too thick, add a splash of water or broth to reach your desired consistency.

Step 4: Finish with Heavy Cream and Adjust Seasoning

Stir in the 0.5 cup Heavy Cream until fully incorporated. This adds a rich, velvety finish to the soup. Taste and adjust the seasoning with additional salt or black pepper if needed—the flavors should be balanced and savory.

Let the soup sit for 5 minutes to allow the flavors to meld together. The wild rice will continue to absorb liquid, so if it thickens too much, thin it with a little extra broth. Serve hot, garnished with fresh herbs if desired.

Serving Suggestions for This Dish

Bread Pairings

This soup begs for crusty bread to soak up every last drop. I love serving it with warm sourdough or a rustic French baguette from my local bakery. Toast slices with garlic butter for extra richness.

Salad Companions

A crisp green salad balances the heartiness beautifully. Toss 5 oz mixed greens with a light lemon vinaigrette or creamy ranch dressing. The acidity cuts through the soup’s richness perfectly.

Garnish Ideas

Fresh herbs add a pop of color and flavor. Sprinkle with chopped parsley or thyme leaves just before serving. For crunch, add toasted almonds or crumbled bacon on top. 🌟

Cheese Toppings

Grated Parmesan or shredded sharp cheddar melts beautifully into the hot soup. I use about ¼ cup per bowl for that extra layer of comfort. The salty cheese complements the earthy wild rice.

Wine Pairing

A crisp white wine like Sauvignon Blanc or light-bodied Pinot Noir pairs wonderfully. The wine’s acidity mirrors the soup’s creamy texture. Serve chilled for the best experience.

Make it a Meal

For a complete dinner, add a simple side of roasted Brussels sprouts or garlic green beans. These veggies add texture contrast without overpowering the soup’s delicate flavors.

Frequently Asked Questions