Pressure cooker, Sunday dinner
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Instant Pot Rotisserie Chicken and Wild Rice Soup

A creamy bowl of chicken and wild rice soup, with a spoon, some mushrooms, and some uncooked wild rice peeking in at the edges.
Instant Pot Rotisserie Chicken and Wild Rice Soup

Instant Pot Rotisserie Chicken and Wild Rice Soup. A Minnesota classic, with homemade pressure cooker broth from a rotisserie chicken.

I was a short-term Minnesotan.

I lived in Minnesota from 3rd to 5th grade. (I remember winters that started in early November and didn’t let up until May, and lots of skating, sledding, skiing, and building snow forts.) And I remember water everywhere – lakes, creeks, ponds, and of course the mighty Mississippi river.

Wild rice is the seed of grasses that grow in shallow water, and was the staple crop of Native American tribes living in the northern Midwest and south-central Canada, especially in the smaller lakes around Lake Superior. It’s the state grain of Minnesota; the land of 10,000 lakes is the perfect environment for wild rice.

This is my version of Minnesota Wild Rice Soup. I’m using my “quick broth from a store-bought rotisserie chicken” technique for the soup, because every soup deserves homemade broth. (Especially when it’s so easy to make in an Instant Pot.)

Recipe: Instant Pot Rotisserie Chicken and Wild Rice Soup

Adapted from:

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A creamy bowl of chicken and wild rice soup, with a spoon, some mushrooms, and some uncooked wild rice peeking in at the edges.

Instant Pot Rotisserie Chicken and Wild Rice Soup

  • Author: Mike Vrobel
  • Prep Time: 15 min
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10 cups of soup 1x


Instant Pot Rotisserie Chicken and Wild Rice Soup. A Minnesota classic, with homemade pressure cooker broth from a rotisserie chicken.



Rotisserie Chicken Broth

  • 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
  • Juices from the rotisserie chicken container
  • 1 onion, peeled and halved
  • 1 carrot, scrubbed and cut in half (or 4oz baby carrots)
  • 1 stalk celery, cut in half
  • 2 bay leaves
  • 1 teaspoon fine sea salt
  • 8 cups water

Chicken and Wild Rice Soup

  • 2 tablespoons butter
  • 1 cup (4 ounces) sliced baby portobello mushrooms
  • 1 medium onion, chopped
  • 1 large carrot, peeled and sliced ½ inch thick
  • 1 stalk celery, sliced ½ inch thick
  • 1 clove garlic, crushed
  • ½ teaspoon fine sea salt
  • ½ teaspoon dried thyme
  • ½ cup white wine (or use some of the broth)
  • 1 cup wild rice
  • 8 cups of Rotisserie Chicken Broth (from above)
  • Breast meat from the rotisserie chicken, shredded
  • 1 teaspoon fine sea salt
  • 1 teaspoon fresh ground black pepper
  • ¼ cup heavy cream
  • Minced parsley for garnish


  1. Pressure cook the broth for 60 minutes with a Natural Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the Instant Pot or pressure cooker, then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
  2. Sauté the aromatics: Wipe out the pot, then put it back in the pressure cooker base. Add the butter and melt over Sauté mode (medium heat for a stovetop PC). Add the mushrooms and cook until browned on one side, about 3 minutes. Add the onion, celery, carrot, and garlic, and sprinkle with 1/2 teaspoon of salt and the dried thyme. Sauté, stirring occasionally, until the onions soften and turn translucent about 5 minutes. Pour in the white wine and bring to a simmer, scraping the bottom of the pot to loosen any browned bits of onion and mushroom. Simmer the wine for 1 minute.
  3. Pressure cook the soup for 20 minutes with a Natural Release: Stir the wild rice into the pot, then pour in the rotisserie chicken broth. Lock the lid. Pressure cook on high pressure for 20 minutes in an Instant Pot or electric PC. (Or, cook for 16 minutes in a stovetop PC). Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
  4. Add the chicken and season the soup: Leave the pot in keep warm mode. (Low heat for a stovetop PC). Stir in the shredded chicken breast meat, 1 teaspoon of fine sea salt, and the black pepper. (Don’t be shy with the salt – this much broth needs it.) Let the soup rest for 5 minutes to reheat the chicken meat, then stir in the heavy cream. Serve, sprinkling each bowl with some minced parsley, and enjoy!


If you don’t want to make broth, you can substitute store bought low-sodium chicken broth. It won’t have the magic of homemade broth, but it will still be good.

If you want more broth for your chicken, you can fill the Instant Pot up to its max fill line with water. It won’t be quite as rich of a broth, but it will still be very good, better than store bought chicken broth. Use 8 cups of the broth in the soup, then freeze the rest for later.

If you already have homemade broth, but don’t have cooked chicken for the soup, substitute 1 pound of uncooked boneless skinless chicken breast cut into ½-inch cubes. After pressure cooking, in the Add the Chicken step, set the pot to Sauté mode adjusted to low to bring the soup to a simmer. Add the uncooked chicken and simmer until cooked through, about 10 minutes.


6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)

Fine Mesh Strainer

spare Inner Pot is convenient for straining the broth

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Rotisserie Chicken Tortilla Soup
Instant Pot Rotisserie Chicken Noodle Soup
Pressure Cooker Chicken Potato Soup (from Scratch)
My other Instant Pot Pressure Cooker Recipes

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Filed under: Pressure cooker, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Mike, mushrooms and wild rice are a match made in Heaven. Your recipe hits all of my buttons. Have you checked the volume of the finished soup? Can I get away with doubling it?

  2. Mike,
    You did Minnesota proud, Mike. This soup wasn’t just delicious, it was exceptional and I’ll definitely be making it again. I’m sure Rancho Gordo wild rice would be superior (their beans certainly are), but I found Lundberg wild rice at Whole Foods and used that. I think the only change I made was using 8 oz of baby portobellos instead of 4 oz. as that’s what was in the package and it’s hard to get too many mushrooms in anything. It might be tempting to omit the wine and cream as not much is called for, but don’t. They both make a nice addition to the soup. While I used only the cup of wild rice called for, I think the quantity of broth could handle additional wild rice if one wanted to use more. It doesn’t as LindaB wondered soak up the broth as regular rice or pasta could – likely because wild rice isn’t actually a rice.

    I purchased a rotisserie chicken from Costco (a bargain) to use for the soup. I first removed a fair quantity of the breast meat to save for a favorite chicken salad recipe we like and froze it. I removed the remainder of the breast meat and saved it to shred for the soup. I broke up the remainder of the carcass including the dark meat so it fit easily in my Instant Pot.

    Note to LindaB – I understand managing a large quantity of soup at once, as there are only two of us as well. It can be frozen as Mike suggests, or you might do as I did. We have friends who regularly help us out in various ways, so I took a couple of servings to them after making the soup.

    Rotisserie chickens from Costco are large and a bargain at $4.99. One chicken will result in 4 meals for 2 people each. 3 soup meals – 2 for the 2 of us and 1 for our two friends. 1 chicken salad meal for the 2 of us. I rarely make homemade chicken broth though I love it, so it was a real treat to make this soup with homemade chicken broth. Typically I use Better Than Bouillon Reduced Sodium Chicken Base or Swanson’s Less Sodium Chicken Broth. If you don’t have homemade, these products make the best chicken broth in my opinion. There are other products on the market though they taste little like actual chicken broth and tend to be quite salty.

  3. LindaB says

    Hi Mike,
    Love your recipes! Thank you so very much!
    I don’t have much experience with wild rice, but we also have some from Rancho Gordo. Since it is just the two of us, we cannot manage such a large quantity of soup all at once. How well does it store in the refrigerator? Is it ok, or does the wild rice soak up all available liquid as regular rice or pasta would?
    With gratitude from an Ohioan who flew south at her first opportunity!

  4. Trombley Sigrid says

    Sounds delicious. What brand of wild rice do you use?

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