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!
Add in the mushrooms and continue cooking until mushrooms have released their juices, about 1-2 minutes.
1 cup mushrooms
Stir in the rice and press “cancel” to turn off saute mode.
1 cup dry wild rice blend
Layer on the chicken breast, blackened seasoning, garlic powder, bay leaves, salt, black pepper, and chicken broth.
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, 4 cups low-sodium chicken broth
Put on the lid of 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.
Take chicken out of soup and shred.
Add in shredded chicken and heavy cream and stir.
¾ cup heavy whipping cream
Serve up soup and garnish with chopped parsley, optional.
Fresh parsley
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.
Storage: Store instant pot chicken wild rice soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.