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1-Hour Instant Pot Chicken Wild Rice Soup (GF, DF)

bowl of Chicken wild rice soup, side view
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This Instant Pot Chicken Wild Rice Soup is cozy, warm, delicious, and overall the perfect recipe for fall! Made with wholesome ingredients and warming spices, this iconic autumn soup recipe will please any crowd – even the pickiest of eaters! It is also naturally gluten-free, dairy-free, and can be made vegan/vegetarian.

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Going Wild for Instant Pot Soup Season!

Ever since I got my first Instant Pot in 2016, I’ve been hooked on this handy dandy gadget! Sometimes (or a lot of times), life gets pretty hectic and it’s so nice to have the option of using this “set it and forget it” appliance. Not only has it been a HUGE timesaver for me and my husband, I also love the Instant Pot because it allows me to prepare such a wide variety of recipes in a considerably shorter amount of time. And in case you’re wondering, yes, even things like cheesecake!

Just like many of you, one of my absolute favorite ways to use my Instant Pot during the Fall season is to make soup – lots and lots of soup! In the next few weeks, I’ll be sharing more Fall recipes that have been favorites in our family. But first, I’m so excited to share with you our foolproof Instant Pot Chicken Wild Rice Soup!

Ready to start?

What You Need to Make Instant Pot Chicken Wild Rice Soup

  • 1 lb. boneless, skinless chicken breasts or thighs, cubed (omit if vegetarian/vegan)
  • 6 cups bone broth , sub vegetable/chicken stock
  • 1 cup uncooked 100% wild rice
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 1 lb sweet potato or butternut squash , peeled and diced
  • 2 ribs celery, diced
  • 1 yellow onion , peeled and diced
  • 1¾ tbsp Creole seasoning (see recipe for homemade blend below)
  • 1 (13.5 oz) can full-fat coconut milk
  • salt and pepper, to taste

How To Make Instant Pot Chicken Wild Rice Soup

  1. Add chicken, broth, wild rice, mushrooms, garlic, carrots, celery, sweet potato/butternut squash, onion, seasonings into the bowl of an Instant Pot. Stir to combine.
  2. Close the lid and set vent to “sealing”.  Cook on the soup or manual setting for 20-25 minutes. Allow for natural release for 10 minutes, then turn the Instant Pot vent to “venting” and quick release the remaining pressure.
  3. Open the lid and mix in the can of coconut milk. Season with salt and pepper to taste. Serve immediately and refrigerate leftovers in an airtight container for up to 3 days. ENJOY!
Instant Pot Soup Fall Chicken Wild Rice Carrots Broth Cozy Gluten-Free Dairy Free

How to Make Homemade Creole Seasoning

What you’ll need:

  • 2 tbsp onion powder
  • 2 tbsp dried oregano
  • 1 tbsp dried thyme
  • 2 tbsp dried basil
  • 2 tbsp black pepper
  • 1 tbsp cayenne pepper
  • 2 tbsp garlic powder
  • 5 tbsp paprika
  • 3 tbsp salt

Combine the following spices in a small bowl, then transfer to a container. TA-DAA! You’ve made your own Creole seasoning!

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If you make this Instant Pot Chicken Wild Rice Soup recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.

bowl of Chicken wild rice soup, side view

1-Hour Instant Pot Chicken Wild Rice Soup (GF, DF)

DWELL by Michelle
This Instant Pot Chicken Wild Rice Soup is the perfect recipe for fall! Made with wholesome ingredients and warming spices, this iconic autumn soup recipe will please any crowd! Naturally gluten-free, dairy-free, and can be made vegan/vegetarian.
5 from 4 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 431 kcal

Ingredients
  

  • 6 cups bone broth , sub vegetable/chicken stock
  • 1 pound boneless, skinless chicken breasts or thighs , cubed (omit if vegetarian/vegan)
  • 1 cup uncooked 100% wild rice
  • 8 oz mushrooms , sliced
  • 3 cloves garlic , minced
  • 2 carrots , diced
  • 2 ribs celery , diced
  • 1 lb sweet potato or butternut squash , peeled and diced
  • 1 yellow onion , peeled and diced
  • 1 ¾ tbsp Creole seasoning (see recipe for homemade blend above)
  • 1 (13.5 oz) can full-fat coconut milk , sub 1 ½ cup heavy cream if not DF
  • salt and pepper , to taste

Instructions
 

  • Add chicken, broth, wild rice, mushrooms, garlic, carrots, celery, sweet potato/butternut squash, onion, seasonings into the bowl of an Instant Pot. Stir to combine.
  • Close the lid and set vent to “sealing”.  Cook on the soup or manual setting for 20-25 minutes. Allow for natural release for 10 minutes, then turn the Instant Pot vent to "venting" and quick release the remaining pressure.
  • Open the lid and mix in the can of coconut milk. Season with salt and pepper to taste. Serve immediately and refrigerate leftovers in an air tight container for up to 3 days. ENJOY!

Nutrition

Calories: 431kcal
Keyword autumn recipes, bone broth, chicken stock, fall recipes, fall soup, wild rice soup
Tried this recipe?Let us know how it was!

This post may contain affiliate links. Please read my disclosure policy.

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3 Comments

  1. 5 stars
    I made this for my family tonight and they couldn’t stop saying good things about it! The whole batch is gone in less than 30 minutes. Will definitely make again.