Instant Pot Dairy-Free Creamy Chicken Wild Rice Soup

Cozying up with a bowl of this Dairy-Free Creamy Chicken Wild Rice Soup on a cold day is sure to warm you right up!

The second the leaves begin to change in Minnesota is when I start craving soup, and chicken wild rice soup is always at the top of my list! However, my boyfriend, Colin, is lactose-intolerant, so very rarely have we been able to enjoy a homemade batch together (without some discomfort on his end…).

This year, I decided that needed to change and began experimenting with ways to make classic chicken wild rice soup dairy-free so we could cozy up with a bowl together.

And you guys… I nailed it.

And by nailed it, I mean that I found a way to make a creamy, luscious soup without creamer or milk. The availability of so many different dairy-free milk options definitely helped, but Colin told me this version is better than his mama’s so I’m taking some credit here too!

I also love that this recipe can easily be made in the Instant Pot or slow cooker. You know that I love recipes you can set and forget, and this is definitely one of those, regardless of how you decide to make it. I’ve included instructions for both below!

(Not So) Pro Tips

I highly, highly, HIGHLY recommend using “true” wild rice rather than “cultivated” wild rice. The difference between the two is noticeable, and ever since I tried true wild rice at the Minneapolis Farmers Market and chatted with the local harvester about the difference, I refuse to go back to the hard, black rice you usually find in the grocery store.

True wild rice is hand harvested from the lakes in Minnesota, and while it is more expensive than cultivated, the flavor is TOTALLY different (and better in my opinion). If you can afford it, please do yourself a favor and make the investment (and support local MN economies!). True wild rice has a much nuttier flavor, and the grains become soft when cooked, not hard like what you typically experience when you eat wild rice.

As I mentioned earlier, there are plenty of dairy-free milk and creamer options available in the grocery store now, which makes this dairy-free chicken wild rice soup recipe a breeze! I made this soup using both oat milk creamer and an almond and coconut milk half and half. Both worked wonderfully and gave this soup the lovely creamy texture that the classic is known for, so you can’t go wrong with a dairy-free creamer choice.

If you don’t have vegan butter on hand, you can add a tablespoon of canola or olive oil to the milk instead. The extra fat helps enhance the creamy, luscious mouth-feel.

A note on nutrition…

While this recipe is dairy-free so that Colin (and other lactose intolerant or dairy-free folks can enjoy it), there is no need to avoid dairy unless you have an allergy or intolerance. It tends to get a bad reputation, but is totally fine in moderation – like everything in life 😉

I’d love to know if you give this recipe a try!

Let me know in the comments below, send me a message, or tag me on Instagram!

Mindfully yours,
Sam

This post may contain affiliate links, which will share some commission with Mindfully Well to help support the creation of more delicious recipes!

Print Recipe

Instant Pot Dairy-Free Chicken Wild Rice Soup

A cozy, creamy, dairy-free chicken wild rice soup perfect for fall and winter!

Prep Time

30 minutes

Cook Time

35 minutes

Servings

servings

Ingredients

• 1 ½ pounds chicken breast If you like a "heartier" soup, I recommend using 3 pounds of chicken breast.
• 4 cups low-sodium chicken broth
• 1 cup wild rice
• 1 ½ cup diced yellow onion
• 1 ½ cup chopped carrots
• 1 cup chopped celery
• 2 tbsp fresh chopped rosemary Or 2 tsp dried rosemary
• 1 tbsp fresh thyme Or 1 tsp dried thyme
• 2-3 each bay leaves
• 2 cups sliced baby bella mushrooms
• 2 cups non-dairy creamer I personally love either an oat milk creamer or an almond and coconut milk half and half
• 2 tbsp vegan butter
• Salt to taste
• Black pepper to taste

Prep Time 30 minutes Cook Time 35 minutes Servings servings Ingredients 1 ½ pounds chicken breast If you like a "heartier" soup, I recommend using 3 pounds of chicken breast. 4 cups low-sodium chicken broth 1 cup wild rice 1 ½ cup diced yellow onion 1 ½ cup chopped carrots 1 cup chopped celery 2 tbsp fresh chopped rosemary Or 2 tsp dried rosemary 1 tbsp fresh thyme Or 1 tsp dried thyme 2-3 each bay leaves 2 cups sliced baby bella mushrooms 2 cups non-dairy creamer I personally love either an oat milk creamer or an almond and coconut milk half and half 2 tbsp vegan butter Salt to taste Black pepper to taste

Instructions

1. Add chicken breasts to the bottom of the Instant Pot and season with salt and pepper.
2. Add chicken broth, wild rice, onions, carrots, celery, rosemary, thyme, bay leaves, and mushrooms. Stir gently to combine.
3. Lock lid in place. Turn vent valved to "Sealed" position.
4. Select "Manual" or "Pressure Cook" and set to high pressure. Set cook time to 30 minutes.
5. When cook time is up, allow pressure to naturally release.
6. While pressure is releasing, warm the non-dairy creamer and vegan butter to a gentle simmer on the stove while stirring. Remove from heat once butter has melted.
7. Release the remaining pressure of the Instant Pot. When the lid unlock, remove the bay leaves and discard.
8. Shred the chicken with two forks (although it will likely fall apart as you stir).
9. Add the butter and non-dairy creamer mixture to the Instant Pot. Stir to combine. Add additional salt and pepper to taste.
10. Serve immediately and garnish with fresh parsley and thyme, if desired.

Recipe Notes

Depending on how much liquid the rice soaks up during the cooking process, you may need to add more broth to achieve your desired soup consistency.

If you would prefer to make this recipe in the slow cooker, add all ingredients at once and cook on low for at least 6 hours.

The soup can be frozen if desired. To reheat, add to the Instant Pot and cook on Manual, high pressure for 5 minutes. It can also be microwaved or warmed on the stove to reheat.