Making Instant Pot chicken and wild rice soup in the pressure cooker is a quick and easy way to make the creamy, hearty and comforting soup you crave!
Instant Pot chicken and wild rice soup is a delicious and soothing meal –plus it’s super simple to make!
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By now, you probably know that Olive Garden soups have long been a favorite of mine (with salad and breadsticks, of course), which is why I had to learn how to make Instant Pot versions of zuppa toscana and pasta e fagioli at home!
Another favorite restaurant I enjoy ordering soup from is Panera. Specifically, I love their chicken and wild rice soup. It’s oh-so-creamy and I love to enjoy it alongside a crusty baguette.
But alas, it’s not in my budget to regularly eat at Panera, and their chicken and wild rice soup is also over 300 calories per serving. Now, that’s certainly not terrible, especially for restaurant food, but I thought I could probably lighten it up a bit.
Not only that, but the restaurant version has over 1400 mg of sodium in one serving, which is A LOT.
Want to know how to make plain wild rice in your pressure cooker? Check out my recipe for Instant Pot wild rice!
Homemade Chicken and Wild Rice Soup
So I decided to make my own better-for-you version of chicken and wild rice soup at home, and the result is nothing short of delicious! It’s basically like the soup version of this Instant Pot chicken and wild rice casserole!
There’s good reason why this soup landed on my list of the best Instant Pot soup recipes AND the best Instant Pot chicken and rice recipes–it’s simply delicious!
If you love Panera soups, you’ll also love this copycat recipe–my Instant Pot broccoli cheese soup!
Why You’ll Love this Easy Instant Pot Chicken and Wild Rice Soup Recipe
First of all, this recipe truly is easy. You just throw some ingredients into the Instant Pot and start cooking. That’s one of the best things about making chicken soups in the Instant Pot–it’s easy peasy.
Next, it’s a healthier alternative to canned soups and restaurant soups! It’s still delicious and creamy and so good, but without the guilt.
Plus, it’s a relatively inexpensive and frugal meal you can make to feed your family well! Serve it with some Instant Pot dinner rolls and you’re set!
Check out these other cheap and easy Instant Pot recipes for dinner!
More Instant Pot Chicken Soup Recipes You’ll Love:
- Instant Pot Creamy Chicken Noodle Soup
- Instant Pot Italian Chicken Soup
- BBQ Chicken Chili in the Instant Pot
- Instant Pot Chicken Taco Soup
- Instant Pot Chicken Barley Soup
How to Make Creamy Instant Pot Chicken and Wild Rice Soup
(Full printable recipe is available below).
Combine Ingredients. First, you’ll start by adding some diced onion, sliced celery, sliced carrots, chicken breast, and Uncle Ben’s wild rice to the insert pot of your Instant Pot.
Next, add in some broth and water. Give it a good stir.
Pressure Cook. Twist the lid into place. Set the vent to the sealed position and select a 4 minute cook time at high pressure, using the Manual/Pressure Cook button.
After the cook time has completed, allow a natural release of pressure. Then, once the pressure has released, carefully remove the lid and pull out the chicken pieces and set aside.
Thicken and Shred. Next, create a slurry of milk and flour, then pour that into the soup and stir. Allow it to warm through and thicken just slightly while you shred or chop the chicken.
Stir and Serve. Return the chicken to the pot and stir everything to combine. Add salt and pepper to taste, and voila! You have delicious, hearty chicken and wild rice soup you can feel good about!
Notes and Adaptations for Chicken and Wild Rice Soup in the Pressure Cooker
- I used Uncle Ben’s Original Long Grain and Wild Rice mix for this recipe, because that’s what I’m most familiar with and I like the seasonings it’s made with. However, feel free to use a different brand if you prefer. You may need to tweak the seasonings a little bit to taste after cooking.
- This soup is freezer-friendly! After cooking, just transfer the soup to a freezer-safe container and allow it to cool completely before freezing.
- If you are dairy-free, you can skip the milk and flour slurry entirely or you could try adding in a bit of canned coconut milk as a substitution.
- I have not tried making this with a frozen chicken breast. I used a thawed chicken breast because its cook time matches that of the rice more closely. If you want to use frozen chicken, I think you could try it with frozen tenders and a cook time of 5 or 6 minutes, but I have not personally tested it this way.
Recommended Equipment and Products:
- Instant Pot (I have the DUO60 model and love it!) or another electric pressure cooker
- Chef’s knife and cutting board for cutting the vegetables and shredding the chicken
- Uncle Ben’s Long Grain and Wild Rice is what I used in this recipe
Instant Pot Chicken and Wild Rice Soup
Making chicken and wild rice soup in the Instant Pot pressure cooker is a quick and easy way to create the creamy, hearty and comforting soup you crave!
Ingredients
- 1/2 medium onion, diced
- 3 celery ribs, sliced
- 3 carrots, sliced
- 1 large boneless skinless chicken breast, cut into three pieces
- 4 cups (1 quart) chicken broth
- 2 cups water
- 6-oz box wild rice with seasoning (I used Uncle Ben's Original Long Grain & Wild Rice)
- 1 cup milk
- 2 Tbs flour
- Salt and pepper to taste
Instructions
- In the insert pot of an Instant Pot, add onions, celery, and carrots. Add the chicken pieces, chicken broth, and water. Pour in the rice and seasoning mix, then stir to combine.
- Twist the lid into place and set the vent to the sealed position.
- Using the Manual/Pressure Cook setting, select a 4 minute cook time at high pressure.
- After the cook time is complete, allow a natural release of pressure.
- Once the pressure has released and the valve has dropped, carefully open the lid. Remove the three chicken pieces to a cutting board.
- Whisk together the milk and flour to form a slurry. While the soup is still hot, stir the slurry into the soup and allow it to thicken slightly for a few minutes (the soup will not get really thick--this just adds a bit of creaminess to the soup and thickens it just a bit).
- Meanwhile, shred or chop the chicken as desired and add back into the insert pot, stirring to combine.
- Add salt and pepper to taste.
Notes
- I used Uncle Ben's Original Long Grain and Wild Rice mix for this recipe, because that's what I'm most familiar with. However, feel free to use a different brand if you prefer. You may need to tweak the seasonings a little bit to taste after cooking.
- This soup is freezer-friendly! After cooking, just transfer the soup to a freezer-safe container and allow it to cool completely before freezing.
- If you are dairy-free, you can skip the milk and flour slurry entirely or you could try adding in a bit of canned coconut milk as a substitution.
- I have not tried making this with a frozen chicken breast. I used a thawed chicken breast because its cook time matches that of the rice more closely. If you want to use frozen chicken, I think you could try it with frozen tenders and a cook time of 5 or 6 minutes, but I have not personally tested it this way.
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Recommended Products
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer -
Raj Plastic Cutting Board Reversible Cutting board, Dishwasher Safe, Chopping Boards, Juice Groove, Large Handle, Non-Slip, BPA Free, FDA Approved (3 Piece Set, White/Black) -
Mercer Culinary M22608 Millennia 8-Inch Chef's Knife, Black -
UNCLE BEN'S Flavored Grains: Long Grain & Wild, 6oz.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 70Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 599mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 7g
Yum! It’s perfect to warm up from the cold weather without being too heavy on the tummy. I have a question, hope you don’t mind. Why did you choose wild rice as opposed to other types? Does it hold better?
Hi Evelyn! I do think the wild rice holds up a little bit better, plus it has extra fiber and protein compared to plain white rice. In this case, I also liked that the box came with seasonings already added, which made it even easier to make the soup. 🙂