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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 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 431 kcal


  • 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


  • 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!
Keyword autumn recipes, bone broth, chicken stock, fall recipes, fall soup, wild rice soup