This creamy Instant Pot chicken and wild rice soup is the ultimate comfort food that comes together in a jiffy. The Instant Pot works its magic to create deep, rich flavors that taste like they've been simmering all day, making this the perfect choice for chilly days!
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This Instant Pot chicken and wild rice soup is so creamy and flavorful, yet somehow still light enough that you don’t feel weighed down after eating it. The combination of tender chicken, hearty wild rice, and fresh veggies like carrots and celery is just perfect.
Best of all, this recipe is incredibly forgiving and adaptable to what you have on hand. You can use rotisserie chicken to save time, swap in different vegetables based on the season, or make it dairy-free by using coconut milk instead of cream. The leftovers taste even better the next day as the flavors continue to develop, making this soup an excellent choice for meal prep or a comforting lunch to look forward to.
Why You’ll Love This Instant Pot Chicken And Wild Rice Soup Recipe
- Time Saver: Unlike traditional stovetop versions that can take hours, this Instant Pot version delivers deep, rich flavor in under an hour - perfect for busy weeknight dinners or meal prep Sundays.
- Foolproof Method: The Instant Pot's precise temperature control means you'll get perfectly cooked wild rice and tender chicken every time, without any guesswork or babysitting the pot.
- Meal Prep Champion: This soup tastes better the next day as the flavors continue to develop, and it freezes beautifully for up to three months - making it perfect for batch cooking and future meals.
- Budget Friendly: Using simple, wholesome ingredients like chicken thighs, basic vegetables, and a single cup of wild rice creates multiple servings of restaurant-quality soup at a fraction of the cost.
🍲 If you’re ever in the mood for a no-fuss dinner that everyone will love, you’ve got to try making Instant Pot Chili—it’s an absolute lifesaver!
Recipe Ingredients
- Butter
- Wild rice
- Onion, carrots, and celery - You also can buy mirepoix at the grocery store.
- Chicken breasts
- Chicken broth
- Dried parsley
- Red pepper flakes
- Cornstarch
- Salt and pepper
- Cream cheese
- Milk
- Half and half
For the exact amounts needed, please see the recipe card below.
How to Make This Recipe
Step 1: Using your Instant Pot's Sauté function, melt the butter and cook the diced onions, carrots, and celery until they begin to soften, about 5 minutes. This creates a flavorful foundation for your soup.
Step 2: Add the cubed chicken, chicken broth, wild rice, and seasonings to the pot. Lock the lid in place, ensure the valve is set to "sealing," and cook on High Pressure for 5 minutes. When done, carefully perform a quick pressure release by turning the valve to "venting."
Step 3: In a small bowl, create a slurry by whisking together cornstarch and cold water until smooth. Switch your Instant Pot back to Sauté mode, and slowly stir in the cornstarch mixture, stirring constantly to prevent lumps from forming.
Step 4: Add the cream cheese to the soup and stir until it's completely melted and incorporated. Pour in the milk and half-and-half, stirring gently. Heat the soup through without letting it boil. Taste and adjust seasonings before serving piping hot.
Recipe FAQs
Wild rice isn’t technically rice — it’s the seed of a type of grass that grows in freshwater lakes and rivers. It’s packed with nutrients like protein, fiber, and antioxidants, so it’s a healthy addition to soups and other dishes.
While you can substitute regular rice, the cooking time and liquid ratios will need to be adjusted. Wild rice gives this soup its distinctive nutty flavor and chewy texture, so I recommend sticking with wild rice for the best results. If you must substitute, brown rice is your next best option.
You can substitute the butter with olive oil, and replace the milk, half-and-half, and cream cheese with full-fat coconut milk. The soup won't be quite as creamy but will still be delicious. For extra richness, add a splash of coconut cream.
Yes! If using frozen chicken, add 3-4 minutes to the pressure cooking time. Just make sure your chicken pieces aren't frozen together in one large block, as this will affect cooking time and result in uneven cooking.
Expert Tips
- Prep Ahead: Cut all your vegetables the same size for even cooking, and have all ingredients measured and ready before starting - this "mise en place" approach makes the cooking process much smoother.
- Rice Rinse: Always rinse your wild rice before adding it to the pot. This removes excess starch and any debris, resulting in a cleaner-tasting soup with better texture.
- Season Smart: Start with less salt than you think you need - remember that store-bought chicken broth already contains sodium. You can always add more at the end after tasting.
- Quality Matters: Use fresh herbs when possible, and opt for good-quality chicken broth - it's the backbone of your soup's flavor. If using store-bought, choose low-sodium to better control the salt level.
Storage Tips
This Instant Pot chicken and wild rice soup stores beautifully, making it perfect for meal prep or batch cooking. Let the soup cool completely before transferring it to airtight containers - this prevents condensation from forming and helps maintain the soup's quality.
It will keep in the refrigerator for up to 4 days, though you may notice it thickens considerably when chilled. To freeze, store in freezer-safe containers or heavy-duty freezer bags for up to 3 months, leaving about an inch of headspace for expansion.
When reheating, simply add a splash of chicken broth or milk to reach your desired consistency, and warm gently over medium-low heat to prevent the cream from separating.
Other Delicious Instant Pot Soup Recipes To Try
One thing about my family is that we love soups. From creamy comfort to hearty one-pot meals, these recipes are sure to become your favorites too.
- If you love comforting soups, you'll adore my Instant Pot Cauliflower Soup, a creamy and flavorful option that’s both healthy and satisfying.
- For a sweet and earthy twist, this Instant Pot Carrot Soup is a vibrant, nutrient-packed recipe perfect for any season.
- Craving something hearty? The Instant Pot Potato Soup combines rich, velvety textures with a touch of classic comfort food vibes.
- Finally, for a filling and wholesome meal, try my Instant Pot Chicken and Rice Soup Recipe, a one-pot wonder that’s both easy and delicious!
More Favorites From Longbourn Farm
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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
- Using your Instant Pot's Sauté function, melt the butter and cook the diced onions, carrots, and celery until they begin to soften, about 5 minutes. This creates a flavorful foundation for your soup.
- Add the cubed chicken, chicken broth, wild rice, and seasonings to the pot. Lock the lid in place, ensure the valve is set to "sealing," and cook on High Pressure for 5 minutes. When done, carefully perform a quick pressure release by turning the valve to "venting."
- In a small bowl, create a slurry by whisking together cornstarch and cold water until smooth. Switch your Instant Pot back to Sauté mode, and slowly stir in the cornstarch mixture, stirring constantly to prevent lumps from forming.
- Add the cream cheese to the soup and stir until it's completely melted and incorporated. Pour in the milk and half-and-half, stirring gently. Heat the soup through without letting it boil. Taste and adjust seasonings before serving piping hot.
Notes
- This recipe is naturally gluten-free as long as you use a certified gluten-free broth and check your spice blends for hidden gluten ingredients.
- For a lighter version, you can substitute the half-and-half with evaporated milk - you'll still get creaminess but with fewer calories.
- Fresh thyme makes a beautiful garnish and adds an extra layer of flavor, along with a sprinkle of cracked black pepper just before serving.
- The natural release method can be used instead of quick release if you're not in a hurry - this can help prevent the soup from sputtering through the valve and will result in even more tender chicken.
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