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A bowl of creamy wild rice soup with mushrooms, carrots, and herbs sits on a white table next to a napkin and fresh thyme.
Sophie

Instant Pot Wild Rice Chicken Soup

A creamy, veggie-forward Instant Pot soup starring wild rice, mushrooms, rotisserie chicken and leeks, quick, comforting and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Equipment

  • Instant Pot or similar electric pressure cooker
  • Wooden spoon or heat-proof spatula
  • Ladle for serving
  • Bowls for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 package 8 oz white button mushrooms, sliced
  • 1 leek chopped
  • 2 cloves garlic minced
  • 1 cup rotisserie chicken shredded or chopped
  • 3 medium carrots chopped
  • 3 stalks celery chopped
  • 1 cup uncooked wild rice
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 1 cup heavy cream
  • Fresh thyme for garnish optional

Method
 

  1. Turn your Instant Pot to Sauté mode. Add the olive oil and once it’s hot, add the sliced mushrooms. Cook for about 5-6 minutes until the mushrooms start to soften. Then add chopped leek and minced garlic, and cook another ~3 minutes. Cancel the Sauté mode.
  2. Add the chopped carrots, celery, uncooked wild rice, vegetable broth, dried thyme, bay leaf, salt and pepper. Stir gently to combine and ensure the rice is mostly submerged in the liquid.
  3. Close the lid of the Instant Pot and set the steam release valve to Sealing. Select Manual/High Pressure and set the timer to 15 minutes. Wait as the pot builds pressure (about ~20 minutes) then cooks.
  4. After cooking, allow the pressure to release naturally for several minutes (do not quick release unless you’re in a rush). Carefully open the lid when safe.
  5. Stir in the shredded chicken andheavy cream until it’s fully incorporated, giving the soup a creamy finish.
  6. Ladle into bowls and garnish with fresh thyme if using. Serve warm and enjoy.

Notes

  • For a lighter version, reduce heavy cream to ½ cup or replace with half & half.
  • If using a wild rice blend, shorten cook time by a minute or so to avoid mushy rice.
  • Rotisserie chicken is a time-saver—feel free to use leftover shredded chicken or roasted chicken.
  • To freeze, cool the soup completely, transfer to freezer-safe container, freeze up to 3 months. Thaw in fridge overnight and add a splash of broth when reheating if needed.