This comforting Instant Pot chicken wild rice soup is effortless to make in your pressure cooker. Wonderfully creamy and hearty, this is a true comfort food recipe!
This yummy recipe is sure to warm you up from the inside out! Making this chicken wild rice soup in the Instant Pot is so simple and the result is a decadent creamy soup that everyone will love.
I always turn to my pressure cooker when I’ve had a busy day. Quick to prep, you can just sit back and let the pot do it’s job!
If you love your Instant Pot as much as i love mine, check out my Instant Pot Chicken Chili and Instant Pot Jerk Chicken.
Why you will love this chicken wild rice soup!
- One pot: everything is cooked in the Instant Pot so clean up is a breeze.
- Hearty: This soup is wonderfully thick and nutritious and can easily be served as a dinner.
- Gluten-free: Perfect if you or anyone in your family has an intolerance or allergy to wheat.
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How to make chicken wild rice soup
Be sure to see the recipe card below for full ingredients & instructions!
- Saute the vegetables.
- Stir in the rice.
- Place the chicken breast on top with the broth and seasonings.
- Cook.
- Shred the chicken and add it back to the pot.
- Stir in the cream.
- Serve!
Can you use other rice?
It’s best to use wild rice in this recipe. White rice has a quicker cooking time so will be over cooked and mushy if you use it. You can substitute with brown rice at a pinch which has a longer cooking time.
Can you make it ahead of time?
Leftovers will keep in the fridge for up to 4 days and can be reheated on the stovetop. The rice will absorb a lot of the liquid, so when you reheat it you can stir in some milk, water or stock so that it loosens up.
Can you make this with other cuts of chicken?
I prefer to make this with chicken breast as it shreds easily, but you can use chicken thighs if that’s what you have. You can also use pre-cooked chicken like rotisserie and shred that, just add it in at the end of cooking when you add the cream.
Recipe Notes and Tips
- It’s best not to freeze this soup as the rice will change in texture.
- Taste the soup before serving and adjust the seasoning if needed.
- If storing, let it cool to room temperature first.
- Feel free to add in different veggies that you have in your fridge.
Instant Pot Chicken Wild Rice Soup
Ingredients
- 1 Tablespoon cooking oil
- 1 onion diced (about 1 cup)
- 1 bell pepper diced (about 1 cup)
- 2 carrots peeled and sliced (about 1 ½ cups)
- 1 cup mushrooms sliced or chopped
- 1 cup wild rice blend uncooked
- 2 chicken breasts about 1 pound chicken
- 1 teaspoon blackened seasoning
- 1 teaspoon garlic powder
- 2 bay leaves
- ½ teaspoon salt plus more to taste
- 1 teaspoon black pepper
- 4 cups chicken broth
- ¾ cup heavy whipping cream
- Parsley garnish
Instructions
- Place oil, onion, bell pepper, and carrots into instant pot and press the “saute” button. Saute vegetables until tender, about 5 minutes.
- Add in mushrooms and continue cooking until mushrooms have released their juices, about 1-2 minutes.
- Stir in rice and press “cancel” to turn off saute mode.
- Layer on the chicken breast, blackened seasoning, garlic powder, bay leaves, salt, black pepper, and chicken broth.
- Put on lid of instant pot and turn on manual pressure. Make sure the valve is turned to the sealing position. Set timer for 25 minutes. Once timer goes off, allow the soup to naturally release for 10 minutes before using the quick release.
- Take chicken out of soup and shred.
- Add in shredded chicken and heavy cream and stir.
- Serve up soup and garnish with chopped parsley, optional.
Notes
- It’s best not to freeze this soup as the rice will change in texture.
- Taste the soup before serving and adjust the seasoning if needed.
- If storing, let it cool to room temperature first.
- Feel free to add in different veggies that you have in your fridge.
JoAnna says
Different time for (regular real) wild rice as oppose to a wild rice blend? I
Thanks 🙂