Instant Pot Creamy Chicken and Wild Rice Soup Recipe | The Pioneer Woman
Enjoy a comforting, homemade soup that combines rich flavors and speedy pressure-cooking.
Instant Pot Creamy Chicken and Wild Rice Soup Recipe
When the weather turns chilly, few dishes are as comforting—or as easy to make—as a hearty, creamy chicken and wild rice soup. This Instant Pot version from The Pioneer Woman delivers all the rich, savory flavors of the classic, but with the convenience of a pressure cooker, reducing both time and effort in the kitchen. With tender chicken thighs, a medley of fresh vegetables, aromatic herbs, and a silky, creamy finish, this soup is destined to become a family favorite for busy weeknights and snowy weekends alike.
Why This Instant Pot Chicken and Wild Rice Soup Stands Out
This recipe stands out for several reasons:
- Speed and Convenience: The Instant Pot dramatically reduces cooking time compared to traditional stovetop methods.
- Rich, Layered Flavor: Browning the chicken thighs and cooking the vegetables with fresh herbs builds a deep, savory base.
- Creamy, Soothing Texture: Half-and-half (or cream) and a flour-butter roux create a luxurious, velvety soup without being overly heavy.
- Nutritious Ingredients: Packed with lean protein, fibrous vegetables, and fiber-rich wild rice, this soup is both satisfying and nourishing.
Ingredients
Here’s what you’ll need for this Instant Pot creamy chicken and wild rice soup:
| Ingredient | Amount |
|---|---|
| Skinless, boneless chicken thighs | 2 lbs (about 6 thighs) |
| Kosher salt | 1 tsp, plus more to taste |
| Black pepper | 1 tsp, plus more to taste |
| Olive oil | 1 Tbsp |
| Celery stalks (large) | 3, sliced 1/4 inch thick |
| Carrots (large) | 2, sliced 1/4 inch thick |
| Garlic clove | 1, finely chopped |
| Onion | 1, chopped |
| Fresh rosemary | 2 tsp, finely chopped |
| Fresh sage | 2 tsp, finely chopped |
| Fresh thyme | 2 tsp, finely chopped |
| White wine (or chicken broth) | 1/2 cup |
| Low-sodium chicken broth | 4 cups |
| Uncooked wild rice (not quick-cooking) | 1 cup |
| Water | 1/2 cup |
| Bay leaf | 1 |
| Salted butter (room temperature) | 2 Tbsp |
| All-purpose flour | 2 Tbsp |
| Kale | 1/2 bunch, leaves torn (about 4 cups) |
| Half-and-half (or heavy cream) | 1/2 cup |
| Fresh lemon juice | 1 Tbsp |
Step-by-Step Instructions
Step 1: Season and Brown the Chicken
Season the chicken thighs with 1 teaspoon each of salt and pepper. Heat olive oil in the Instant Pot using the sauté function. Working in batches, brown the chicken thighs on both sides (about 2.5–3 minutes per side), then transfer them to a plate.
Step 2: Sauté the Vegetables and Herbs
Add celery, carrots, garlic, onion, rosemary, sage, and thyme to the Instant Pot. Cook, stirring frequently, for about 1 minute until the vegetables begin to soften. Deglaze the pot with white wine (or chicken broth), scraping up any browned bits from the bottom. Let the wine reduce by at least half, about 2 minutes.
Step 3: Add Broth, Rice, Water, and Chicken
Pour in the chicken broth, wild rice, and 1/2 cup water. Add the browned chicken thighs (along with any juices from the plate) and the bay leaf.
Step 4: Pressure Cook
Secure the Instant Pot lid, set the pressure valve to sealing, and pressure cook on high for 25 minutes. Once done, carefully release the pressure manually, being cautious of the steam. Remove the lid and take out the chicken thighs.
Step 5: Shred the Chicken and Thicken the Soup
Shred the chicken using two forks. Meanwhile, make a roux by mashing together butter and flour in a small bowl. Return the shredded chicken to the pot and add the butter-flour mixture, stirring to thicken the soup. Switch the Instant Pot to sauté mode.
Step 6: Add Kale and Finish with Cream
Stir in the torn kale leaves and cook for about 2 minutes until wilted. Pour in the half-and-half (or heavy cream) and let the soup simmer briefly. Press cancel to stop cooking. Just before serving, stir in fresh lemon juice for a touch of brightness. Remove the bay leaf and adjust seasoning with salt and pepper to taste.
What others are reading
Recipe Variations and Tips
Ingredient Substitutions
- Chicken: Use chicken breasts for a leaner option, or save time by using a rotisserie chicken (add shredded meat at the end).
- Vegetables: Add mushrooms, peas, or corn for extra texture and flavor.
- Dairy: Swap half-and-half for heavy cream for a richer taste, or use milk for a lighter version.
- Wine: If you prefer not to cook with wine, substitute with extra chicken broth.
Cooking Tips
- Make sure to use regular wild rice (not quick-cooking) for the best texture.
- For extra depth of flavor, add a spoonful of “Better Than Bouillon” chicken base to the broth.
- If the soup is too thick, thin it with a little additional broth or water before serving.
- Leftovers taste even better the next day, as the flavors deepen overnight.
Serving Suggestions
This creamy chicken and wild rice soup is a complete meal in itself, but it pairs beautifully with a crisp green salad and crusty bread for dipping. For a heartier meal, serve alongside a grilled cheese sandwich or savory scones. Garnish with chopped fresh parsley, grated Parmesan, or a sprinkle of red pepper flakes for a little heat.
Why Chicken and Wild Rice Soup Is a Comfort Food Classic
With roots in the American Midwest—particularly Minnesota, where wild rice is a staple—this soup blends the smoky, nutty flavor of wild rice with creamy, rich broth and tender chicken. Its comfort food status is well-earned; the combination of protein, vegetables, and grains makes it both filling and nourishing, while the creamy texture provides a sense of warmth and satisfaction.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe without an Instant Pot?
A: Absolutely. You can prepare this soup on the stovetop by browning the chicken and vegetables in a Dutch oven, then simmering everything together until the rice is tender. Adjust cooking times as needed and finish with kale and cream.
Q: Can I use quick-cooking wild rice?
A: Quick-cooking wild rice may disintegrate during the pressure-cooking process. It’s best to use regular wild rice for optimal texture.
Q: Can I freeze the soup?
A: Yes, this soup freezes well before adding dairy. Once it’s thawed and reheated, stir in the half-and-half or cream.
Q: Is it possible to make this soup vegetarian?
A: For a vegetarian version, omit the chicken and use vegetable broth and mushrooms for extra flavor and heartiness.
Q: Can I use dried herbs instead of fresh?
A: Yes, but use smaller amounts (about 1/3 of the fresh quantities, as dried herbs are more concentrated).
Conclusion
This Instant Pot creamy chicken and wild rice soup recipe brings together convenience, comfort, and deliciousness in one pot. A dish that’s sure to warm you from the inside out, it’s perfect for busy weeknights, meal prep, and gatherings with loved ones. Give it a try and discover why it’s a staple in so many households—especially when the temperature drops and comfort food cravings are at their peak.
References
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