Instant Pot Chicken and Wild Rice Soup
on Jan 14, 2021, Updated Jan 27, 2025
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Looking for the ultimate comfort food? This Instant Pot chicken and wild rice soup is a creamy, satisfying meal that comes together in no time and will satisfy the pickiest of eaters.
What makes this Instant Pot chicken and wild rice soup so special is how incredibly simple it is to prepare. Using an Instant Pot means you’ll have a restaurant-quality soup on the table in under 30 minutes, with minimal prep work and cleanup.
The combination of tender chicken, nutty wild rice, and a rich, creamy broth creates a perfectly balanced one-pot meal that’s hearty enough for dinner but not so heavy that you’ll feel weighed down.
Carrots, celery, and onions form the classic base, but you could easily add mushrooms, swap out the chicken for rotisserie chicken, or make it vegetarian by using vegetable broth and plant-based protein. Plus, it reheats like a dream, making it an ideal meal prep option for busy weeknights when you want something delicious without spending hours in the kitchen.
Table of Contents
Why You’ll Love This Instant Pot Chicken and Wild Rice Soup Recipe
- Quick Preparation: I love recipes that use the Instant Pot because then I’m sure my work is very minimal. This soup is ready in a fraction of the time compared to traditional methods because it cooks in my Instant Pot. This makes it perfect for busy weeknights when you need a comforting meal without the long wait.
- Creamy Texture Balance: The wild rice provides a delightful nutty crunch while the broth creates a silky, luxurious consistency without heavy cream.
- Minimal Cleanup: Dishes are my absolute nightmare and cooking everything in the Instant Pot reduces the number of dishes to wash. You can enjoy a delicious meal without dealing with a messy kitchen afterward.
- Protein-Packed Meal: This Instant Pot chicken and wild rice soup recipe uses lean chicken breast that stays incredibly tender when pressure cooked, delivering a substantial protein boost in every comforting spoonful.
🍛 Trust me, once you try Instant Pot chicken and rice, it’ll be your go-to for cozy, feel-good dinners everyone loves.
Recipe Ingredients
- Butter
- Onion, carrots, and celery – Or you can buy mirepoix at the grocery store.
- Chicken breasts
- Chicken broth
- Wild rice
- Salt and pepper
- Dried parsley
- Red pepper flakes
- Cornstarch
- Cream cheese
- Milk
- Half and half
See the recipe card below for full information on ingredients and quantities.
How to Make Instant Pot Chicken and Wild Rice Soup
Step 1: Set your Instant Pot to Browning/Sauté, melt the butter in the pot and then sauté the diced onions, carrots, and celery for about 5 minutes.
Step 2: Add the cubed chicken, chicken broth, and spices, lock the lid and cook on High Pressure for 5 minutes. Then do a quick pressure release.
Step 3: Whisk together the cornstarch and cold water. Turn the pressure cooked on Simmer/Sauté and a the cornstarch mixture to the pot stirring constantly.
Step 4: Add the cream cheese and stir until melted. Add the milk and half and half. Heat through but not boiling. Serve hot.
Recipe FAQs
Wild rice isn’t actually rice at all. It’s a species of grass that produces edible seeds that look like rice. Wild rice is higher in protein than other rice or grains, making it a healthier option.
Yes. Hand-harvested wild rice has a nuttier flavor than cultivated wild rice and you could use ¾ cup of either in place of the Uncle Ben’s blend. You could also use brown rice in this recipe as well.
Yes! You can substitute the chicken for a can of chickpeas and replace the chicken broth with vegetable stock. You will still end up with a delicious soup.
Yes, you can adapt this recipe for stovetop cooking. Simmer the ingredients in a large pot, but you’ll need to increase cooking time to ensure the wild rice becomes tender, typically around 45-50 minutes.
Expert Tips
- Save Time: To save yourself some time, look for mirepoix at your local grocery store – it’s a mixture of diced onion, carrots, and celery and usually a refrigerator in the produce section.
- Simmer Only: Don’t let your soup boil once the cream cheese, milk and half, and half have been added or it could split (curdle). It’s also easier to scorch the soup on the bottom of the pan if it gets too hot.
- Final Seasoning: When the soup is almost done, add a little more salt and pepper to taste if needed. Different broths have different amounts of salt so it’s best to go easy and finish the seasoning at the end.
Serving Suggestions
You can eat this hearty soup on its own or serve it with a Chef Salad and a slice of bread – Sourdough Focaccia Bread, No-Knead Bread, or Jumbo Dinner Rolls are all delicious alongside this soup.
For a complete meal, consider pairing it with a crisp green salad topped with toasted nuts and a light vinaigrette to balance the soup’s richness. The soup’s creamy texture and robust flavors make it versatile enough to complement various side dishes, from a simple side of roasted vegetables to a more elaborate charcuterie board.
Storing Leftovers
Store leftover Instant Pot Chicken and Wild Rice Soup in an airtight container in the refrigerator for 4-5 days. As the wild rice continues to absorb liquid, you may need to add a splash of chicken broth when reheating to restore the original consistency.
For longer storage, the soup can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even warming.
More One-Pot Meals to Consider
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
Quick Dinner Ideas
Cheeseburger Casserole Recipe
Soups, Stews & Chowders
Texas Chili Recipe
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
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Instant Pot Chicken and Wild Rice Soup
Ingredients
- 2 tablespoon unsalted butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 large chicken breasts, diced into bite-sized pieces
- 2 cans chicken broth, 14.5 fluid oz. each
- 1 pkg. 6 oz Uncle Ben’s Long-Grain and WIld Rice, discard seasoning packet
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- dash red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 ounces cream cheese, cubed
- 1 cup milk
- 1 cup half-and-half
Instructions
- Select the “Browning/Sauté” option on your electric pressure cooker.
- Melt butter in the pot. Add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the chicken, chicken broth, rice, parsley, salt, pepper, and red pepper flakes.
- Lock the lid, place the valve to the sealing position, and select the “High Pressure” option and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. After 5 minutes, do the quick pressure release.
- In a small bowl, whisk together the cornstarch and cold water. Select the “Simmer/Sauté” and add the slurry to the pot, stirring constantly. Add cream cheese and stir until melted.
- Stir in milk and half-and-half.
- Heat through, without boiling, and serve hot.
Notes
- Feel free to substitute the Uncle Ben’s rice with ¾ cup of wild rice, brown rice or another rice mix that you have on hand.
- You could use boneless skinless chicken thighs instead of breasts if you want.
- To make this a vegetarian soup, use chickpeas and vegetable broth instead of chicken breasts and chicken broth.
- This recipe is from The Electric Pressure Cooker Cookbook from Pressure Cooking Today.
