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Creamy and flavorful, this Instant Pot chicken and wild rice soup is sure to warm your soul. Hearty and filling and packed full of fresh veggies, it’s effortless to cook in the pressure cooker for a healthy and nutritious family meal.
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Table of Contents
- Why you will love this recipe!
- Ingredients for creamy chicken wild rice soup
- How to make Instant Pot chicken and wild rice soup
- What’s the best rice to use?
- Can you make it ahead of time?
- Recipe Variations
- Recipe Notes and Tips for the Best Instant Pot Chicken Wild Rice Soup
- More Soup Recipes
- Instant Pot Chicken and Wild Rice Soup Recipe
Soup season is here, and I couldn’t be happier! There’s nothing quite like enjoying a big bowl when the temperatures start to drop.
This hearty soup is a wonderfully filling recipe, made with wild rice, chicken breasts, and lots of fresh veggies it’s seasoned with herbs and far from bland.
Made with cream, this Instant Pot chicken and wild rice soup has a wonderful texture to it, and it’s crazy easy to make!
Be sure to try my Instant Pot Potato Soup and Instant Pot Butternut Squash Soup too! Another favorite is the Instant Pot Chicken and Rice recipe.
Why you will love this recipe!
- Easy to make: Made with everyday ingredients, this creamy chicken and wild rice soup recipe is quick to prep and the cooking time is hands off. Let the Instant Pot do all the hard work!
- One Pot: This whole recipe is made right in the pressure cooker, so even the clean up is a breeze.
- Healthy: Made with all natural ingredients, this homemade soup is hearty and nutritious. It’s high in protein with lots of vitamins and minerals for the wild rice and vegetables.
Ingredients for creamy chicken wild rice soup
- Butter: For cooking the vegetables. The butter adds a nice rich flavor, but you can use oil if you prefer.
- Vegetables: Mushrooms, onion, carrots, celery and garlic.
- Seasonings: Italian, rosemary, thyme, salt, pepper and bay leaves.
- Rice: I use a wild rice blend for this recipe. It has a great nutty flavor and holds it’s texture well. Wild rice also is classed as a whole grain and contains antioxidants.
- Chicken: Use boneless skinless chicken breasts, or tenderloins, for this recipe.
- Chicken stock or broth: The broth helps to add flavor to the soup. You can also use vegetable stock. In a pinch, you can use plain water, but you may want to add additional seasonings.
- Arrowroot or cornstarch: To thicken the soup.
- Heavy cream: Cream adds a wonderful richness, flavor and texture. Heavy cream produces the richest flavor, you can use half and half as well.
How to make Instant Pot chicken and wild rice soup
- Turn the pot on to Sauté and add the butter.
- When the butter has melted, add the sliced mushrooms and cook until tender. Using a slotted spoon, transfer the mushrooms to a plate.
- Add the onion, carrots, and celery. Stir and cook for a couple of minutes until vegetables are tender.
- Add the minced garlic, Italian seasoning, rosemary, thyme, salt and pepper and stir everything, cooking for 1 minute.
- Stir in mushrooms, wild rice, and chicken breasts. Add bay leaves and pour in the chicken broth.
- Put the lid on the pot and turn the knob to the Sealing position. Pressure cook on High for 15 minutes and when the cooking cycle is finished, let the pressure release naturally.
- When the pin in the lid drops, carefully open the lid and remove the chicken breasts to a plate or cutting board. Using a couple of forks, shred the chicken into small pieces and then add back into the soup.
- In a small bowl mix the arrowroot starch (or cornstarch) with 3 tablespoons of liquid from the soup and make a slurry. Add the slurry and the heavy cream to the soup and stir until well incorporated.
- Let sit for a few minutes to thicken. Serve warm.
What’s the best rice to use?
For the best results, use a wild rice blend in this recipe. It will also work well with brown rice, but white rice is best avoided as it will likely overcook and have a soggy texture.
Can you make it ahead of time?
Soups with rice are best served soon after they are made. As the soup sits, the rice will start to absorb the liquid. If you have leftovers, they will keep well in the fridge for 4 days, but you may want to add some additional stock or water to the pot when you reheat it to loosen it back up.
Recipe Variations
This Instant Pot chicken and wild rice soup recipe is so delicious as it is, but you can easily adapt it to suit your tastes. You can easily mix up the seasonings used to create different flavors, or try it with turkey rather than chicken. You can also add in additional veggies like bell peppers if you have some that need using up.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Instant Pot Chicken Wild Rice Soup
- Make sure that the vegetables are tender before adding the broth.
- To make a smooth soup, you can use an immersion blender to puree it after you have removed the chicken breasts to shred them.
- Let the Instant Pot naturally release its pressure. This can take up to 10 – 15 minutes.
More Soup Recipes
If you liked this Instant Pot Chicken and Rice Soup, make sure you check out some of my other soup recipes:
- Tarator – Bulgarian Cold Cucumber Soup
- Instant Pot Ham and Potato Soup
- Easy Cauliflower Soup
- Creamy Zucchini Soup
Instant Pot Chicken and Wild Rice Soup
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Ingredients
- 2 Tablespoons butter
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 2 carrots, chopped (about 2 cups)
- 2 ribs celery, chopped
- 3 large cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1.5 teaspoons salt
- ½ teaspoon pepper
- 1 cup wild rice blend, rinsed
- 2 skinless and boneless chicken breasts, or chicken tenderloins
- 2 bay leaves
- 5 cups chicken broth, or stock
- 2 Tablespoons arrowroot starch, or cornstarch
- 1 cup heavy cream
Instructions
- Turn the pot on to Sauté and add the butter.
- When the butter has melted, add the sliced mushrooms and cook until tender. Using a slotted spoon, transfer the mushrooms to a plate.
- Add the onion, carrots, and celery. Stir and cook for a couple of minutes until vegetables are tender.
- Add the minced garlic, Italian seasoning, rosemary, thyme, salt and pepper and stir everything, cooking for 1 minute.
- Stir in mushrooms, wild rice, and chicken breasts. Add bay leaves and pour in the chicken broth.
- Put the lid on the pot and turn the knob to the Sealing position. Pressure cook on High for 15 minutes and when the cooking cycle is finished, let the pressure release naturally.
- When the pin in the lid drops, carefully open the lid and remove the chicken breasts to a plate or cutting board. Using a couple of forks, shred the chicken into small pieces and then add back into the soup.
- In a small bowl mix the arrowroot starch (or cornstarch) with 3 tablespoons of liquid from the soup and make a slurry. Add the slurry and the heavy cream to the soup and stir until well incorporated.
- Let sit for a few minutes to thicken. Serve warm.
Video
Notes
- Make sure that the vegetables are tender before adding the broth.
- To make a smooth soup, you can use an immersion blender to puree it after you have removed the chicken breasts to shred them.
- Let the Instant Pot naturally release its pressure. This can take up to 10 – 15 minutes.
