Instant Pot Chicken Wild Rice Soup

4.66 from 46 votes

This Instant Pot chicken wild rice soup is loaded with shredded chicken, veggies, wild rice, and heavy cream for a silky broth. Creamy, cozy, and perfectly-filling!

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 469kcal

Author: Becky Hardin

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

*I recommend using boneless chicken breasts for this recipe. If you prefer to use boneless thighs, double check they are cooked through.

**To make your own blackened seasoning: combine 2 teaspoons each of ground sweet paprika, ground spicy paprika, ground thyme, ground cumin, garlic powder, and onion powder, plus 1 teaspoon of kosher salt.

***I recommend using heavy cream for a silky consistency, but you can substitute half n half.

Tips:

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.

Storage: Store instant pot chicken wild rice soup in an airtight container in the refrigerator for up to 3 days.

Nutrition