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Instant Pot Chicken And Wild Rice Soup

Instant Pot Chicken and Wild Rice Soup

This Instant Pot chicken and wild rice soup is creamy, comforting, and full of rich flavor. It’s packed with tender chicken, hearty wild rice, vegetables, and herbs — all ready in under an hour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6 bowls

Equipment

  • Instant Pot For pressure cooking soup
  • Tongs or Forks For shredding cooked chicken
  • Wooden Spoon For sautéing and stirring

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 1 pound chicken thighs boneless, skinless
  • ¾ cup wild rice blend rinsed
  • 6 cups chicken broth
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 cup milk or half-and-half warmed
  • salt and pepper to taste

Instructions
 

  • Set Instant Pot to sauté mode. Add olive oil, onion, carrots, and celery. Cook for 5 minutes until vegetables soften. Stir in garlic and thyme.
  • Add chicken, wild rice, bay leaf, and broth. Stir to combine and scrape any browned bits off the bottom.
  • Seal lid and set to HIGH pressure for 25 minutes. Naturally release pressure for 10 minutes, then quick release.
  • Remove chicken, shred with forks, then return to the pot. Stir in warm milk or half-and-half. Add salt and pepper to taste.
  • Serve hot with optional chopped parsley or lemon juice for brightness.

Notes

  • Add chopped spinach after cooking for extra greens.
  • To thicken, mix 1 tablespoon cornstarch with water and stir in during sauté mode.
  • For dairy-free, use unsweetened almond milk or skip the milk entirely.
Keyword chicken wild rice soup, creamy chicken rice soup, instant pot soup
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