Instant Pot Creamy Chicken & Wild Rice Soup
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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)
Spices: Thyme, Sage, Salt, and Pepper
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.
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
Healing Instant Pot Chicken Soup
Sheet Pan Italian Chicken and Veggies
Instant Pot Creamy Chicken & Wild Rice Soup
- 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
- 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.
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2 Comments on “Instant Pot Creamy Chicken & Wild Rice Soup”
Hi Nikki, this recipe looks amazing! I don’t have an Instant Pot, could I make it in a crockpot? Thanks so much and please keep the recipes coming!
Hey Robin! Yes, I haven’t tested it but I’m thinking 4-5 hours on High or 6-8 on Low. Then remove the chicken, chop it, and add it back in with the milk. Let me know how it works out for you! 🙂