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A bowl of creamy instant pot chicken and wild rice soup garnished with herbs, featuring chunks of chicken, carrots, and rice. In the background, a dish with golden biscuits and another bowl of soup. A silver spoon rests in the front bowl on a pristine white surface.

Instant Pot Chicken And Wild Rice Soup

Melissa Griffiths
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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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 6
Calories 274 kcal

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.

Nutrition

Calories: 274kcalCarbohydrates: 7gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 96mgSodium: 577mgPotassium: 430mgFiber: 0.2gSugar: 4gVitamin A: 609IUVitamin C: 2mgCalcium: 121mgIron: 0.4mg
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