This comforting Instant Pot Chicken Wild Rice Soup is the perfect veggie, fiber, and protein packed lunch or dinner for those cold days. This post contains affiliate links for products I’m obsessed with.
Confession: this Chicken and Wild Rice Soup is a touch out of my comfort zone.
But I made it two weeks in a row, and then made it for a friend. And I kind of want to make it again this second.
I’m officially hooked.
What is Wild Rice?
Apparently wild rice isn’t rice at all – it’s a grass that’s grown in water. Who knew? I didn’t! It’s grown mainly in the midwest and Canada- which makes a lot of sense bc I always think of Wild Rice Soup as midwestern fare! #themoreyouknow
Wild rice is also an awesome carbohydrate choice for the FIX because slightly higher in protein than most whole grains and is a good source of fiber, folate, and magnesium.
Important Note (updated!) – Wild rice can be expensive and a little hard to find, although I had no trouble grabbing it at two of my local stores. A wild rice blend will work in this recipe if that’s all you can find!
Ingredients for Wild Rice Soup
- butter – we used Earth’s best vegan butter to keep this dairy free, but any butter or ghee will do
- diced yellow onion, diced carrots and diced celery – the perfect base for any soup
- 3 cloves of garlic, minced – garlic lovers, feel free to sub more!
- 8 oz sliced mushrooms – if you aren’t a fan of mushrooms, you can dice them up really small or leave them out! (no judging zone here – you do you)
- wild rice rice– I used this brand
- 1lb chicken tenderloins or chicken breasts – I prefer the texture of chicken tenderloins in the Instant Pot
- 4 -5 cups Chicken broth – you can start with less add more at the end if you want to or when reheating
- 1 tsp poultry seasoning – this is usually a mix of thyme, sage, garlic, onion, etc
- 1/2 tsp dried thyme – you can also add rosemary, but I am just not a fan
- 1/3 -2/3 cup canned coconut cream or canned coconut milk – this is a dairy free chicken and rice soup, so I am using canned coconut milk/cream (click to see an example) to make this soup creamy
- 1/2 tsp salt and a sprinkle of black pepper – you can adjust this to your taste
What does Chicken Wild Rice Soup Taste like?
Something about the earthy poultry seasoning and the rustic, nutty wild rice makes this Chicken and Wild Rice Soup feel almost Thanksgiving-ish. And the coconut cream does NOT taste like coconut – but it balances the savory flavors of this soup and gives it just enough buttery creaminess. Perfect with some gluten free crusty bread and maybe a side salad. Or not, because it’s really quite filling! Also, if you want a vegan soup, you can leave the chicken out!
How to make Instant Pot Chicken and Wild Rice Soup
This wild rice soup is really easy to make in the Instant Pot or Ninja Foodi.
- First, saute onion, carrots and celery in some butter. Then add in garlic, rice and mushrooms and saute for an additional minute.
- Next, stir in broth, chicken, and seasonings. This soup will cook on manual for 35 minutes.
- After cook time, do a ten minute natural release before quick releasing the rest of the way, which basically means leave the pot alone for ten minutes after it beeps. If you leave it longer because your kids distracted you, you are still ok.
- Remove chicken and shred with two forks. Add chicken back in, the stir in the white thick part of the coconut milk. Taste and adjust seasoning to your liking!
Is Chicken and Wild Rice Soup Gluten Free?
This is a gluten-free wild rice soup. First of all, wild rice is naturally gluten free! And I don’t use any flour in this recipe, so yes, this Chicken and Wild Rice Soup is 100% gluten-free!
Can I make this Instant Pot Chicken Wild Rice Soup without cream or dairy?
Yes! I think this soup is delicious without any dairy! The canned coconut milk gives this soup just enough sweet creamy flavor and, as I said before, you can’t taste any coconut flavor. I use canned coconut milk in my Butternut Squash Soup and my Zuppa Toscana (Instant Pot/ Stove Top) –both are total fan favorites!
Can I freeze this soup?
Yes! In full disclosure, my kids wouldn’t try this soup. This is the first time they have seen wild rice, and I couldn’t convince them that it wasn’t burned. I mean???? Anyway, I was able to freeze some for lunches in my Souper Cubes which has been AMAZING! I think it’s time for a restock!
WHAT IF MY CHICKEN IS FROZEN?
You can definitely use frozen chicken. For this recipe, follow the same cook time but be sure to do a full natural release.
Looking for more Instant Pot Soup recipes? Check these out:
Instant Pot Cheeseburger Soup [Slow Cooker Option]
Healthy Instant Pot Lasagna Soup | 21 Day Fix Lasagna Soup [Gluten-free | Slow Cooker Option]
Instant Pot Low Carb Stuffed Pepper Soup [21 Day Fix | 2B Mindset]
Easy Instant Pot Tomato Soup with Crispy Cheese Chips (21 Day Fix | Low Carb | Vegan friendly)
Instant Pot Sausage and Lentil Soup (21 Day Fix/Stove-top Option)
Instant Pot Chicken Tortilla Soup {21 Day Fix}
Instant Pot Ramen Noodles | Gluten Free Ramen Noodles
Instant Pot Chicken and Wild Rice Soup
Ingredients
- 2 tablespoons butter
- 1/2 yellow onion diced
- 1 1/2 cups carrots
- 1 1/2 cups celery
- 3 cloves garlic minced
- 8 oz sliced mushrooms
- 1 cup wild rice this was tested with 100% wild rice, not a blend
- 1 1/2 lb chicken tenderloins or chicken breasts
- 5 cups low sodium chicken broth you can add more at the end if you want to or when reheating
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 2/3 cup canned coconut cream or canned coconut milk
Instructions
Instant Pot:
- Set Instant Pot to saute and add in butter. Saute onion, carrots and celery until fragrant. Add in garlic, rice and mushrooms and saute for an additional minute.
- Stir in broth, chicken, and seasonings. Lock your lid and set Instant Pot for 35 minutes on manual.
- After cook time, do a ten minute natural release before quick releasing the rest of the way.
- Remove chicken and shred with two forks. Add chicken back in, the stir in the white thick part of the coconut milk. Taste and adjust seasoning as necessary.
Stove Top:
- Heat butter in a large pot or dutch oven over medium-high heat. Add onion, carrots and celery and saute until fragrant. Add in garlic, rice and mushrooms and saute for an additional minute.
- Stir in broth, chicken, and seasonings and bring to a boil. Reduce heat to low, cover, and continue to simmer for 35-40 minutes or until rice is tender and cooked through.
- Remove chicken and shred with two forks. Add chicken back in, the stir in the thick white part of the coconut milk. Taste and adjust seasoning as necessary.
Kelley says
I am a huge fan. I don’t like soup at the store as it is too salty. This recipe made me a fan of soup again.
Nancylynn says
I love that Kelley! Homemade makes such a difference ❤️.
Kara says
I was going to skip this recipe because I don’t usually make soups, but I’m glad I decided to give it a try! I made it per the recipe except used left over meal prepped chicken. I tasted it and it is soooo delicious! Can’t wait to eat it tonight and see what my husband thinks.
Nancylynn says
Great feedback! Thank you so much for your comment and I can’t wait to see what your husband thinks either! Let us know!
Kara says
My husband gives it 5 stars! Raved about it to the guys at work! I just started following your blog a few weeks ago and your recipes do not disappoint. Instead of randomly searching for recipes on the internet I now just go straight to yours. Thank you!!
april hunter says
Same! I love all of her recipes! I go nowhere else!!!
Nancylynn says
Thank you very much April – you’re soo kind!
Julie says
I was looking for a gf df wild rice soup that wasn’t creamy and came upon yours. It looks yummy so I’ll use this today, but without the coconut. I’ve tried that in soup before and it just changes the flavor too much. And thank you for using real wild rice instead of the blend!
Nancylynn says
So glad you found the recipe! How did it turn out?
Carrie says
Please tell me I’m not the only one out there who’s been totally CRAVING this soup in 95+ degree summer weather. It’s just too good, I had to make it! And I’m not disappointed I did!
Kristen says
What if I have rotisserie chicken that’s already cooked? Would I convert the recipe in any way?
Nancylynn says
Hi Kristen! You can just add the rotisserie chicken at the end of the cook time 🙂
Jennie says
With the 4WGP, you’re supposed to eliminate dairy and sugar, but it calls for coconut milk/cream.
Don’t get me wrong, this recipe was amazing! How would you make it compliant with the 4WGP
Nancylynn says
Using unsweetened coconut milk makes it compliant with 4WGP
Kendra says
Does coconut milk/cream give the soup a “coconut-y” flavor? I need dairy free, but don’t like the taste of coconut. Can I use almond milk instead?
Nancylynn says
Almond milk will not quite give it the same creamy texture, but yes you can sub it if you want. In my opinion, the coconut milk really does not give a coconut flavor though!
Jenn says
Have you thought about adding a head of cauliflower like your chicken and dumplings recipe to make it creamy?
Nancylynn says
I find the coconut milk makes it deliciously creamy, but adding cauliflower is definitely a great suggestion! Let us know if you try it!
Bonita says
Soup was good! Was amazing when I added a squeeze of lemon to bring the WOW factor! Made it on the stove instead of the IP. Family loved it.
Nancylynn says
Great addition, thank you!
Sarah says
Is the rice cooked when you add?
Nancylynn says
No 🙂
Kerry Hughes says
Great! I will try the greek yogurt! Thank you!
Kerry Hughes says
What can I substitute for the coconut milk? I have a coconut allergy.
Nancylynn says
Hi! If you are following the 21 Day Fix you can use Greek yogurt instead, or if not, heavy cream would work as a substitute too!
Vesna says
Winner, winner chicken dinner! My hubby said” make this all the time”:) I used wild rice blend, and finely chopped mushrooms which completely melted in the IP and this made it so creamy, I did not even use coconut cream. Really yummy and so easy.
Nancylynn says
WOW! These are great tips and even better feedback from hubby! Thank you!
Lizzy says
What would you suggest as a substitute for the coconut milk/cream? Thanks!
Nancylynn says
Hi! You can use heavy cream if you aren’t following the 21 Day Fix.
Courtney says
Thank you, this is delicious! To brighten the flavor (I didn’t have sweet potato to include), I added spinach ribbons at the very end and a squeeze of lemon juice to brighten it all up. Thanks again for sharing!
Nancylynn says
Yum! So glad you enjoyed this!
Suzanne says
AMAZING soup recipe! Thank you so much!!!!! You know if your husband asks if I’m able to can this for future meals, it must be a keeper LOL. We don’t follow any special diet, just don’t use dairy
Changes/additions I made…..
I doubled the recipe
I used 10 cups homemade bone broth
I added about 1 quart fresh green beans from our garden and 1 1/2 large red bell peppers
I used an organic wild rice blend
I only used solid part from 1 can of coconut milk, saved the liquid for smoothies
The consistency of this soup was perfect!
Nancylynn says
Ahhh!! This is awesome and I love the idea of using green beans in this – going to try that. Thank you, Suzanne!
Jennifer says
Can I use something other than coconut milk/cream? I am allergic to coconut…
Mary says
Another delicious recipe. Thank you Nancylynn!
Christina says
Made this last week and fell in LOVE! I’m planning on making it again tomorrow.
So stupid-happy I found your blog…I’m having so much fun cooking healthy in my new Instant Pot while doing 21 Day Fix Real Time! 😀
Susan says
I made this last night and just had it again for lunch – SO yummy! I follow blue WW. I only had light coconut cream but everything else (ghee instead of butter) was the same. I calculated points on the app using the calculator and landed at 7…does that feel right to you? Thanks!
Nancylynn says
That makes me so happy! And yes- that sounds about right! We will calculate on our end this week!
Karen says
Do you hsve an archive section?
Nancylynn says
Yes! https://confessionsofafitfoodie.com/recipe-index/
Gemma says
This looks so so good! I’m trying to be more creative with my instant pot, so I’m very grateful for some new recipe ideas! xo
Nancylynn says
I hope you love it!