It’s officially soup season. Honestly, I could eat soup all year long… and thicker/creamier soups are my favorite. Actually, wild rice soup is my favorite. It is a defining dish in Minnesota, after all!
While chicken wild rice soup is always a popular dish here, turkey is a great spin on this classic soup recipe. Especially with Thanksgiving approaching fast, this creamy Instant Pot turkey wild rice soup is the perfect way to use up any leftover roasted turkey you have this holiday season!
Instant Pot Soup
Have you bought yourself an Instant Pot yet? It’s one of my favorite kitchen appliances. Seriously… I use it just about every other week! The Instant Pot is an easy-to-use pressure cooker that cooks food up to 70% faster than conventional methods.
What do I love most about it? I can throw everything together in one pot, close the lid, and walk away. No babysitting. No stirring. Just turn it on, and in 30 minutes you have this comforting Instant Pot wild rice soup.
Which To Buy
I have the 6 qt 7-in-1 Instant Pot. It’s the perfect size to cook for families, or even just 1-2 people and have lots of leftovers for the week (I like to cook in large batches). You can also cook a whole chicken in it!
Here are some other models to check out (I’ve personally used a few of them and love them all):
Other Instant Pot Recipes
- Easy Weeknight Orange Chicken
- White Bean Chicken Chili
- 30 Gluten Free Instant Pot Recipes (recipe roundup)
- Chicken Wild Rice Soup (I made this easy gluten free/dairy free recipe for Snap Fitness! Perfect if you don’t want to use flour to thicken)
Instant Pot Turkey Wild Rice Soup
Ingredients
- 1 cup onion, chopped
- 2 cups carrots, peeled and chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 cup wild rice, uncooked (I like a wild rice blend)
- 5 cups chicken broth
- 2 tsp dried thyme
- 2 tsp dried sage
- ½ tsp dried rosemary
- 2 tsp salt, or to taste
- Pinch of black pepper
- 1 pound cooked turkey breast, chopped or shredded
- 1 cup canned coconut milk
- ⅓ cup gluten free all-purpose flour
- 4 Tbsp dairy free or regular butter
Instructions
Cook the Soup
- Place the onion, carrots, celery, garlic, wild rice, chicken broth, herbs, salt and pepper in a 6qt or larger Instant Pot. Cook for 30 minutes on manual high pressure.
- When done, release the steam using the quick release valve on the lid.
Make the Roux
- Melt the butter in a small pot over low heat. Whisk in the flour, cooking it for just a minute to remove the flour taste.
- Slowly whisk in the coconut milk, a little at a time, until totally combined. You will have a thick, smooth cream sauce. Remove from the heat.
Finish
- Stir the cream sauce into the Instant Pot to thicken the soup. Add the cooked turkey to the pot, stir to combine, and let sit for a few minutes to warm through.
- Serve and enjoy!
Notes
- You can make this recipe with any type of all-purpose gluten free flour mix, or even baking flour. You can also use regular flour if not gluten free, and can use any type of milk you'd like instead of canned coconut milk. The canned coconut milk will just make for a richer and creamier soup.
- This soup is very thick and creamy when done. If you want a slightly thinner soup, just add a little of the cream sauce mixture at a time until the soup reaches your desired consistency.
To Make with Chicken: Add 1 pound of raw boneless skinless chicken breast to the pot on top of the ingredients in step 1. Cook as instructed, remove the chicken and shred, then add back to the pot before adding the roux. You can also add cooked shredded rotisserie chicken at the end instead of shredded turkey.
Author: Zest and Lemons
Note: Some of the links above are affiliate links. I only link to products I truly love and recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.
Are there any special instructions for doubling this? I’m pretty new to using my instant pot, so usually don’t know how to do a lot yet. I made this as a single recipe and loved it! Wanted to share with friends later! Thanks!
Hi Delaney! I’m so glad you loved the recipe, thanks for letting me know! If you are using a 6 quart Instant Pot, I wouldn’t double the recipe. I don’t think the pot will be big enough, as you aren’t suppose to fill it above the “fill line.” In that case, I would just make two separate batches and store them in a very large stock pot to serve or re-heat. If you have an 8 quart or larger Instant Pot, I don’t see why it can’t be doubled although I’ve never tried it!
This looks amaaaaazing but I don’t have an instant pot yet! Have you tried to make this in a slow cooker?
Hi Alyssa! I haven’t tried making it in my slow cooker yet, but it should work! I would try cooking it on low for 7-8 hours in at least a 6 quart slow cooker, and follow the directions for the roux as listed. Let me know how that works for you!
Could I use shredded chicken from a rotisserie chicken instead of turkey breast?
Hi Raegan,
Absolutely! Hope you enjoy!
any ideas on how to make this veggie friendly? what to replace the turkey with?
Hi Sarah, feel free to leave out the turkey for a simple wild rice soup! Another option would be to add some chopped or diced mushrooms.
What would you recommend for cooking time if using a dutch oven and cutting the recipe in half?
Hi Bridget, I’m not exactly sure on the time, it would depend on how long it takes for your wild rice to cook. For a Dutch oven, I would sauté all the veggies first, add the garlic and spices and sauté for a minute or two, then add wild rice and broth. Bring to a boil, then reduce heat and let simmer until wild rice is cooked (about 30-60 minutes for a half batch?) Finish by making the roux and mix it in. I hope that helps!
This is so good! Am I able to freeze some of this for another day?
Hi Hannah, you definitely can! I frequently freeze leftover soup, just place in an airtight container before placing in the freezer.
Can I use almond flour , coconut or arrowroot flour instead ?
Hi Janet, unfortunately almond flour and coconut flour will not work to thicken this soup. You can use arrowroot instead, but not in the same amount as listed in the recipe. I suggest skipping the step to make the roux and instead – whisking together the canned coconut milk and maybe 2 Tbsp of arrowroot, then slowly stirring that mixture into the simmering/hot soup at the end. If you need to thicken the soup more, add an additional 1-2 tsp of arrowroot to equal volume of water and make a slurry, then stir this into the soup again. Hope this works for you!
Could you use raw chicken in this recipe and have it just cook with all the other stuff?
Hi Alex! Yes you can, I often cook raw chicken breast in the pot with the rest of the ingredients! Just remove the chicken once everything is done cooking, shred or chop, then add it back to the pot. Enjoy!
I’m going to try and make this in the crockpot this weekend, I’ll have to change some things around. But how many ounces is generally a can of coconut milk? Want to make sure I have the right amount! Thank you! Can’t wait to try it!
Hi Jennifer, this recipe just calls for 1 cup but there’s usually 15oz in a can of coconut milk. Let me know how this turns out for you!
WOW! I made this today using my turkey stock from the IP and leftover turkey. Since we are not a gluten free household, I used AP flour and butter, plus 1/2 cup milk and 1/2 cup half & half. And since I had some Minnesota wild rice, that went in too. I will make this again as I still have over a quart of turkey stock left.
Hi Peppi, so happy to hear you loved the recipe!
Why pressure cook for 30 minutes? I shredded the turkey into the broth, veggies, rice, and spices and pc’ed for just 10 minutes and then I added the ruex. All worked out great! Never would have thought to use coconut milk, great idea!
Hi Jacki, wild rice tends to take longer to cook – mine usually takes around 30 minutes in my Instant Pot. So glad to hear you loved the recipe!
I bought turkey breast tenderloins and wondering if I can throw into the pot to cook along with the soup or is that cook time too long that it’ll dry out? Excited to try this!
Hi Anna, I’m afraid it might dry out if you cook it with everything else but I’ve never tried it myself. It’s best to cook separately, then add to the pot later. Alternatively, you can definitely cook raw chicken breast along with everything else/at the same time! Hope you enjoy!
So I actually threw caution to the wind and just threw the turkey breasts in there since I was making last night and it turned out PERFECT. the turkey (despite the very high temp I checked on it) was moist, tender, and fall apart good. Sitting in there with all those seasonings made it great. The soup itself was such a winner! Already looking forward to making again.
I’m so happy to hear it worked for you! Thank you for letting me (and other readers) know, I’ll definitely try it myself next time!
Can i user regular milk instead of coconut. Not a fan of coconut milk
Hi Misti, you can use any milk you’d like for this recipe. I hope you enjoy!
If I wanted this not creamy, would you add anything else to flavor the broth? Or simply make without the roux/milk step?
Hi Ashleigh, you can just leave out the roux. It won’t be a thick soup, but will still be great. Hope you enjoy!
Made this today with some leftover smoked Turkey from our freezer. It was super easy and delicious on this cold and rainy day. Thanks for posting it!
Thank you, Penny! I’m so happy you loved the recipe.
This was so very delicious. I used turkey broth and added half wild turkey and leftover turkey from Christmas. I also used regular flour and half n half in place of the coconut milk. It was easy to make and very tasty.
Can you add zucchini or will it become
Mushy after 30 mins in the IP?
Hi Tessa, adding zucchini sounds delicious. I would think that it would be too long for zucchini and my guess is it would turn to mush. You could sauté up some separately and then add it in at the end when the soup is done.