I love how easy it is to make this chicken wild rice soup in my Instant Pot! Loaded with shredded chicken, veggies, wild rice, and heavy cream for a silky broth, this soup is creamy, cozy, and perfectly-filling. My whole family loves it, and it makes the most comforting dinner idea for any night of the week!
Creamy Chicken Wild Rice Soup
One of my favorite comfort soups is chicken wild rice soup. The creaminess of the broth combined with hearty rice and shredded chicken just makes it tick every box. Filling, cozy, and creamy! Making it in my Instant Pot means I don’t have to sit and watch over it on the stovetop, and it’s much faster than making it in the Crockpot. I love making this soup when the weather starts to get chilly, and since this recipe is simple enough to throw together on weeknights, I get to eat it as often as I like!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Instant Pot Chicken Wild Rice Soup
Equipment
- Instant Pot
Ingredients
- 1 tablespoon vegetable oil
- 1 onion (diced)
- 1 bell pepper (any color, diced)
- 2 carrots (peeled and sliced)
- 1 cup mushrooms (sliced or chopped)
- 1 cup dry wild rice
- 2 boneless, skinless chicken breasts (*)
- 1 teaspoon blackened seasoning (**)
- 1 teaspoon garlic powder
- 2 bay leaves
- ½ teaspoon kosher salt (plus more to taste)
- 1 teaspoon ground black pepper (plus more to taste)
- 4 cups low-sodium chicken broth
- ¾ cup heavy cream (***)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Place oil, onion, bell pepper, and carrots into the Instant Pot. Press the “Sauté” button, and sauté vegetables until tender, about 5 minutes.1 tablespoon vegetable oil, 1 onion, 1 bell pepper, 2 carrots
- Add mushrooms and continue cooking until mushrooms have released their juices, about 1-2 minutes.1 cup mushrooms
- Stir in rice then press “Cancel” to turn off sauté mode.1 cup dry wild rice
- Layer in chicken breast, blackened seasoning, garlic powder, bay leaves, salt, and black pepper.2 boneless, skinless chicken breasts, 1 teaspoon blackened seasoning, 1 teaspoon garlic powder, 2 bay leaves, ½ teaspoon kosher salt, 1 teaspoon ground black pepper
- Pour in chicken broth.4 cups low-sodium chicken broth
- Put lid on Instant Pot and turn on manual pressure. Make sure the valve is turned to the sealing position. Set the timer for 25 minutes. Once the timer goes off, allow the soup to naturally release for 10 minutes before using the quick release.
- Take chicken out of soup and shred. Return shredded chicken to the pot, and add heavy cream.¾ cup heavy cream
- Give the soup a good stir to combine ingredients.
- Serve up soup and garnish with chopped parsley, if desired.Chopped fresh parsley
Notes
- Sautéing veggies first helps tenderize them so they cook through with the rest of the soup.
- Be sure to properly seal the pot, and allow it to release naturally after the cook time is done.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Wild Rice Soup in an Instant Pot Step by Step
Prep and Sauté Veggies: Gather the list of ingredients for this soup recipe. Dice the onion and bell pepper; peel and slice the carrots; and slice or chop the mushrooms. Then place 1 tablespoon of vegetable oil, 1 diced onion (about 1 cup), 1 diced bell pepper (about 1 cup), and 2 peel and sliced carrots into the Instant Pot. Press the “Sauté” button, and sauté vegetables until tender, about 5 minutes.
Add the Rice: Then add 1 cup of sliced mushrooms, and continue cooking until they release their juices, about 1-2 minutes. Stir in 1 cup of dry wild rice, then press “Cancel” to turn off sauté mode.
Add the Chicken and Spices: Next, place 2 boneless, skinless chicken breasts on top of the rice. Then add 1 teaspoon of blackened seasoning, 1 teaspoon of garlic powder, 2 bay leaves, ½ teaspoon of kosher salt, and 1 teaspoon of ground black pepper.
Add the Broth: Finally, pour in 4 cups of chicken broth.
Cook: Place the lid on the Instant Pot and turn on manual pressure. Make sure the valve is turned to the sealing position. Set the timer for 25 minutes. Once the timer goes off, allow the soup to naturally release for 10 minutes before using the quick release.
Shred the Chicken: Take chicken breasts out of soup, and shred them into bite-sized pieces by pulling two forks through the meat in opposite directions. Return the shredded chicken to the pot, and add ¾ cup of heavy cream.
Stir: Give the soup a good stir to fully combine ingredients.
Serve: Serve bowls of chicken wild rice soup straight from the Instant Pot, while hot. Garnish with chopped parsley if desired.
How to Store and Reheat
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring regularly until warmed through. The rice will absorb some of the broth liquid when stored, so stir in some milk, water, or stock to loosen it up while reheating. I do not recommend freezing this soup because the rice tends to turn mushy.
Leave a Reply