Instant Pot Creamy Chicken & Wild Rice Soup – comforting, hearty, and easy to make in one pot! Cozy up with a bowl of this wholesome and nutritious creamy chicken and rice soup! 

You all know by now that I love a good soup recipe. This site is packed with my favorite recipes, ones that I make over and over again – such as old standbys, Instant Pot Hamburger Soup and Turmeric Veggie Soup! Many of them are made for the Instant Pot because there’s nothing better than a quick throw together soup that requires very little prep and is completely delicious, nutritious, and family friendly.

This Instant Pot Creamy Chicken and Wild Rice Soup comes together in about 30 minutes with minimal effort! It’s creamy and hearty, ideal on a cold winter day or anytime you are craving a homey, cozy meal. Tender chicken, savory mushrooms, and wild rice are the perfect pairing and a quick chop of the vegetables is the only prep work required. I’m not sure what you’ll love more – the ease of this recipe or the fabulous taste!

My version is a bit healthier than some, because there is no roux (butter/flour) mixture, cream of “something” canned soup, or seasoned packaged rice mix. You’ll see with this recipe that is perfectly easy to make a delicious soup without using convenience items containing junky stuff – just real, whole ingredients is all you need!

What You’ll Need

Mire Poix (finely chopped carrots, celery, and onion)

Mushrooms

Chicken Breast

Chicken Broth

Wild Rice

Spices: Thyme, Sage, Salt, and Pepper

Minced Garlic

Milk or Half and Half

How to Make Creamy Chicken & Wild Rice Soup

Place all ingredients (except chicken and milk) in the Instant Pot. Stir well.

Nestle the chicken breasts on top of the mixture. Seal the lid.

Set the pot for 6 minutes using the Manual setting.

When the cycle completes, let the pot depressurize naturally for an additional 10 minutes. Release remaining pressure.

Remove the chicken and chop or shred it. Stir the milk into the soup.

Add the chicken back to the pot and stir.

Dairy Free Chicken & Wild Rice Soup

To make a dairy free version of this soup, simply substitute coconut milk or almond milk for the milk/half and half.

Ingredient Substitutions

Chicken thighs can be used in place of the chicken breast.

Omit the mushrooms or use a different variety.

Use Chicken Bone Broth for an extra nutrient boost.

Plain white rice can be used in place of the wild rice. Do NOT substitute a packaged seasoned wild rice mix.

Can You Freeze Chicken & Wild Rice Soup?

Yes, this soup freezes well! After the soup as cooled, place in a freezer safe container and seal tightly. I love these Souper Cubes for freezing individual (1 cup) portions of soup! The soup will keep in the freezer up to 6 months.

More Recipes Like This

Instant Pot Chicken and Rice Casserole with Broccoli

Creamy Herbed Chicken Stew

Healthy Orange Chicken

Healing Instant Pot Chicken Soup

Sheet Pan Italian Chicken and Veggies

bowl of diced carrots, celery, onion, and mushrooms ingredients in the instant pot close up shot of instant pot creamy chicken and wild rice soup overhead shot of 2 bowls of creamy chicken and wild rice soup

Instant Pot Creamy Chicken and Wild Rice Soup

Instant Pot Creamy Chicken & Wild Rice Soup

Servings: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Author: Nikki
Course: Main Course
Cuisine: American
Keyword: chicken and rice soup, chicken soup, creamy soup, pressure cooker
Instant Pot Creamy Chicken & Wild Rice Soup - comforting, hearty, and easy to make in one pot! Cozy up with a bowl of this wholesome and nutritious creamy chicken and rice soup! 
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Ingredients 

  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced cremini mushrooms
  • 1 cup wild rice
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 4 cups low sodium chicken broth
  • 1 lb boneless skinless chicken breast
  • 1 cup milk or half and half

Equipment

Instructions

  • Add carrots, celery, onion, mushrooms, rice, and seasonings to the pot. Pour broth over the ingredients and give it a stir.
  • Add the chicken breasts to the top of the mixture. Seal the lid and cook for 6 minutes on Manual (High) pressure. When cycle is complete let the pot depressurize naturally for about 10 minutes.
  • Open the pot and remove the chicken. Shred or chop. Stir the milk into the soup and add the chicken back to the pot. Season with salt and pepper to taste.

Nutrition

Calories: 193kcal, Carbohydrates: 22g, Protein: 19g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 40mg, Sodium: 427mg, Potassium: 601mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2807IU, Vitamin C: 4mg, Calcium: 68mg, Iron: 1mg

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