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Instant Pot Creamy Chicken and Wild Rice Soup

A rich and cozy Instant Pot chicken and wild rice soup made with fresh herbs, vegetables, and a creamy finish for the perfect cold-weather meal.

Prep

60 min

Cook

40 min

Total

100 min

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Ingredients

Serves800

Instant Pot Creamy Chicken and Wild Rice Soup

  • 200 lb Boneless, Skinless Chicken Thighs (fat trimmed)
  • 100 tsp Kosher salt (plus more to taste)
  • 100 tsp Black Pepper (plus more to taste)
  • 100 tbsp Olive Oil
  • 300 stalk Celery (sliced 1/4 inch thick)
  • 200 large Carrots (sliced 1/4 inch thick)
  • 100 clove Garlic (finely chopped)
  • 100 whole Onion (chopped)
  • 200 tsp Fresh rosemary (finely chopped)
  • 200 tsp Fresh Sage (finely chopped)
  • 200 tsp Fresh thyme (finely chopped)
  • 50 cup White Wine (or low-sodium chicken broth)
  • 400 cup low-sodium chicken broth
  • 100 cup wild rice (uncooked, not quick-cooking)
  • 50 cup Water
  • 100 leaf bay leaves
  • 200 tbsp salted butter (room temperature)
  • 200 tbsp All-Purpose Flour
  • 400 cup kale (leaves torn into bite-size pieces)
  • 50 cup Half and Half
  • 100 tbsp Lemon Juice (fresh)
Servings: 800−+
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Cooking Instructions

  1. 1

    Brown the chicken

    Season the chicken with salt and pepper. Set the Instant Pot to sauté and heat the olive oil. Working in batches, brown the chicken on both sides until golden, then transfer to a plate.
    Tip: Browning adds depth of flavor and keeps the chicken from tasting flat.
    Cleanup: Wipe any splatters from the rim of the pot before continuing to prevent sticking.
  2. 2

    Sauté the vegetables and herbs

    Add the celery, carrots, garlic, onion, rosemary, sage, and thyme. Cook for 1 minute, stirring often. Pour in the white wine and scrape up any browned bits. Reduce by half, then add the chicken broth, wild rice, and water. Return the chicken and add the bay leaf.
    Tip: Scraping the brown bits ensures the soup gets all the cooked-in flavor.
    Cleanup: Rinse the measuring cup used for wine or broth immediately to avoid residue.
  3. 3

    Pressure cook

    Lock the lid and cook on high pressure for 25 minutes. Release the pressure carefully, then remove the lid when safe.
    Tip: If the rice looks underdone, let the soup sit on warm mode for several minutes.
    Cleanup: Use a folded towel when venting steam to keep condensation off your counter.
  4. 4

    Shred the chicken

    Transfer the chicken to a bowl and shred with two forks.
    Tip: Shred while the chicken is hot for easier, cleaner strands.
    Cleanup: Place a paper towel under the bowl to catch drips.
  5. 5

    Thicken the soup

    Mash together the butter and flour in a small bowl to form a paste. Return the chicken to the pot, then stir in the butter mixture and set the Instant Pot to sauté. Add the kale and cook for about 2 minutes.
    Tip: This classic beurre manié technique thickens without lumps.
    Cleanup: Use a silicone spatula to prevent sticking as the soup thickens.
  6. 6

    Finish and serve

    Stir in the half-and-half and bring to a gentle simmer. Press cancel. Remove the bay leaf, add the lemon juice, and season with salt and pepper before serving.
    Tip: Add the lemon at the end to keep the flavor bright and fresh.
    Cleanup: Soak the Instant Pot insert in warm soapy water right after serving for easy cleaning.

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Instant Pot Creamy Chicken and Wild Rice Soup

Prep: 60 min · Cook: 40 min · Total: 100 min · Servings: 800

Ingredients

Instant Pot Creamy Chicken and Wild Rice Soup

  • 200 lb Boneless, Skinless Chicken Thighs (fat trimmed)
  • 100 tsp Kosher salt (plus more to taste)
  • 100 tsp Black Pepper (plus more to taste)
  • 100 tbsp Olive Oil
  • 300 stalk Celery (sliced 1/4 inch thick)
  • 200 large Carrots (sliced 1/4 inch thick)
  • 100 clove Garlic (finely chopped)
  • 100 whole Onion (chopped)
  • 200 tsp Fresh rosemary (finely chopped)
  • 200 tsp Fresh Sage (finely chopped)
  • 200 tsp Fresh thyme (finely chopped)
  • 50 cup White Wine (or low-sodium chicken broth)
  • 400 cup low-sodium chicken broth
  • 100 cup wild rice (uncooked, not quick-cooking)
  • 50 cup Water
  • 100 leaf bay leaves
  • 200 tbsp salted butter (room temperature)
  • 200 tbsp All-Purpose Flour
  • 400 cup kale (leaves torn into bite-size pieces)
  • 50 cup Half and Half
  • 100 tbsp Lemon Juice (fresh)

Instructions

  1. Brown the chicken — Season the chicken with salt and pepper. Set the Instant Pot to sauté and heat the olive oil. Working in batches, brown the chicken on both sides until golden, then transfer to a plate.
  2. Sauté the vegetables and herbs — Add the celery, carrots, garlic, onion, rosemary, sage, and thyme. Cook for 1 minute, stirring often. Pour in the white wine and scrape up any browned bits. Reduce by half, then add the chicken broth, wild rice, and water. Return the chicken and add the bay leaf.
  3. Pressure cook — Lock the lid and cook on high pressure for 25 minutes. Release the pressure carefully, then remove the lid when safe.
  4. Shred the chicken — Transfer the chicken to a bowl and shred with two forks.
  5. Thicken the soup — Mash together the butter and flour in a small bowl to form a paste. Return the chicken to the pot, then stir in the butter mixture and set the Instant Pot to sauté. Add the kale and cook for about 2 minutes.
  6. Finish and serve — Stir in the half-and-half and bring to a gentle simmer. Press cancel. Remove the bay leaf, add the lemon juice, and season with salt and pepper before serving.