Instant Pot Chicken & Wild Rice Soup
Instant Pot Chicken and Wild Rice soup is so easy to make– just dump everything in the Instant Pot and cook– and is so tasty too! The soup is perfect with its rich and creamy broth, fluffy rice, chicken, and vegetables.
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It’s no secret that I haven’t made soup in anything other than my Instant Pot in years. Why would I when I could everything all in one pot, easier and faster??!
We eat a lot of soups for lunches and dinners here. They’re so healthy and filling, easy and frugal. (Lots of frugal meal inspiration here).
Soups are also really freezer friendly (I even wrote an entire plan around freezing soups), and this Chicken and Wild Rice soup will be included in my next freezer meals plan. But after having it again for dinner last night, I knew I didn’t want to wait any longer before sharing the recipe with you!
Instant Pot Chicken & Wild Rice Soup
Everything just gets dumped in the pot together, then cooks for twenty minutes. It’s a really simple soup to prepare, which would also make it a great one to get your kids to help you put together.
The base of any good soup is a great stock. I highly suggest making your own stock in the Instant Pot. It will transform your soups, save you money, and it’s souper healthy to boot.
The soup itself is gluten-free, but if you aren’t strictly GF, I highly suggest serving the soup with fresh bread. You can find links to several quick and easy homemade bread recipes in the list below. (Pictured with the soup here are my cheddar garlic biscuits–the fastest option and great for last minute baking).
More Like This ::
- Instant Pot Maple Pumpkin Chili
- Instant Pot Creamy Tomato Soup
- Instant Pot Freezer Soups
- One-Hour French Bread
- One-Hour Focaccia Bread
- Cheddar Garlic Biscuits
Instant Pot Chicken & Wild Rice Soup
Description
Instant Pot Chicken and Wild Rice soup is so easy to make– just dump everything in the Instant Pot and cook– and is so tasty too! The soup is perfect with its rich and creamy broth, fluffy rice, chicken, and vegetables.
Ingredients
- 2/3 cup brown rice
- 1/3 cup wild rice
- 6 cups chicken stock
- 2 cups water
- 2 chicken breasts
- 3 carrots, diced (about 1 heaping cup)
- 1 onion, diced (about 1 cup)
- 2 tsp kosher salt
- 2 tsp granulated garlic
- 1 tbsp dried parsley
- 1 tbsp dried marjoram
- 1/2 cup heavy cream
- 3 tbsp cornstarch
Instructions
- Combine all the ingredients in the Instant Pot, except the heavy cream and cornstarch. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 20 minutes.
- When the cook time is complete, let the pressure naturally release for 10 minutes before manually releasing the remaining pressure.
- Remove the chicken from the pot and shred. Return the shredded chicken to the soup. Mix together the cream and cornstarch, add to the soup, and turn the Instant Pot on to Sauté for 5 minutes.
- Turn the Instant Pot off when the soup has thickened slightly and the broth is creamy. Serve immediately, but be careful– the soup is HOT!
Notes
To prep ahead and freeze, simply combine all the ingredients in a freezer bag (except the cream and cornstarch), and freeze. You can cook from frozen, just plan for the soup to take longer to come to pressure. Proceed with the recipe as it’s written.
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Just made this and it is amazing!!! I will double it next time for sure!!
Let’s say your family would prefer it with white rice.
I know, I know. How long would you cook it?
Did anyone ever try with white rice and was there a difference to the recipe/time?
White rice has a much shorter cook time and would bloat if subbed for brown. If you want to try with white, you would need to skip the wild rice since it has a similar cook time to the brown, and cut the cook time in half.
Do you have recommendation if using a crock pot?
Made for the first time and it was delicious. Will now be apart of our soup rotation.
This soup is fabulous. Easy to prepare, simple on-hand ingredients, and result is consistently great. So much flavor for so few ingredients.
Have made with both frozen and fresh chicken breasts, used the same cook time, both turned out great.
One of our favorite instant-pot soups. Thank you!
Great simple stick to your ribs soup!
This has become a regular in my soup rotation for colder weather! So easy and so yummy!
This is delicious! I had to substitute evaporated milk because I didn’t have heavy cream and it still tasted great. Thanks for such a great instant pot recipe.
Do you set the instant pot to High Pressure for 20 minutes, or do you push the soup/broth button?
— I am making this right now, and I set it to High Pressure for 20 minutes. I hope that was right! I’ve been trying to figure out the difference between those options, and I’m not sure when to use any of them.
I just use the pressure cook button. I rarely use the presets.