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Instant Pot Chicken and Wild Rice Soup in a bowl

Instant Pot Chicken Wild Rice Soup

Pressure Cooker Creamy Chicken Wild Rice Soup comes together in the pressure cooker in about an hour, but tastes like its been simmering all day! It's a hearty and filling soup you'd love to cozy up to on wintery days.
Course Soup
Cuisine American
Keyword Instant Pot chicken wild rice
Prep Time 15 minutes
Cook Time 40 minutes
Natural Release 5 minutes
Total Time 1 hour
Servings 6 servings
Calories 422kcal
Author lalaine


  • 8-qt Pressure Cooker


  • 2 tablespoons butter
  • 1 onion, peeled and chopped
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 4 cups chicken broth
  • 1 pound chicken
  • 3/4 cup wild rice, uncooked
  • 1/2 cup brown rice, uncooked
  • 1 cup baby bella mushrooms, sliced
  • 1 1/2 cups kale, trimmed and roughly chopped
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1 cup heavy cream
  • salt and pepper to taste


  • PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add butter and heat with the Instant Pot lid open until it begins to melt.
  • Add diced onion and cook for 1 minute, stirring occasionally.
  • Add in the celery, carrots, and garlic. Continue to cook for another 2 to 4 minutes or until vegetables are softened.
  • Press the CANCEL button to turn off saute mode..
  • Add ½ cup of the broth. Deglaze the pot by scraping the bottom to remove any browned bits.
  • Add the wild and brown rice, chicken, mushrooms, fresh thyme, bay leaves, dried sage, and dried rosemary.
  • Pour the remaining broth into the pot.
  • Close and lock the lid and set the valve in the SEALING position. Pressure cook on HIGH for 32 minutes.
  • Once it finishes cooking, allow to naturally release for 5 minutes, then turn the valve to quick release any additional steam.
  • Carefully open the Instant Pot lid. Remove the bay leaves and thyme sprigs and discard.
  • Remove the chicken and shred with a fork. Return to the pot.
  • Add the kale and push down into the broth.
  • Add the heavy cream and stir well. Allow to simmer for 1 to 2 minutes or just until heated through.
  • Season with salt and pepper as needed. Serve hot.


Calories: 422kcal | Carbohydrates: 37g | Protein: 14g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 705mg | Potassium: 670mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7691IU | Vitamin C: 37mg | Calcium: 104mg | Iron: 2mg