Instant Pot Chicken and Wild Rice Soup


  • 2 cups wild rice blend
  • 32 oz box chicken broth
  • 2 chicken breasts
  • 1 onion, diced
  • 2 stalks celery, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice + the zest of the whole lemon
  • 2 cups 2% milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Several dashes of hot sauce (optional)
  • Salt and pepper


  1. Add the rice blend, chicken stock, chicken breasts, and all the veggies (onion, celery, carrot, garlic) into the instant pot and season with salt and pepper
  2. Place the lid on, seal the vent, and cook on manual high pressure for 20 minutes. Let the pressure naturally release for 5 minutes, and then quick release the rest
  3. Take off the lid and remove the two chicken breasts to a cutting board. Dice the chicken breasts into small, bite-sized pieces and add them back into the soup
  4. Turn the Instant Pot onto the saute setting so it will simmer as we add our roux, and stir in your lemon juice, lemon zest, milk, and hot sauce, if using
  5. Meanwhile, make your roux. In a bowl, microwave your butter until melted. Whisk in your flour until it has come together and formed a thin paste. Add this to your soup and stir until it is combined. Let the soup simmer for a few minutes until the roux has thickened the soup to your liking
  6. Season to taste with salt and pepper and serve!