Instant Pot Cream of Chicken and Wild Rice Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Instant pot cream of chicken and wild rice soup that is super easy to make.
  • One pound boneless skinless chicken breasts or ⅓-1/2 shredded rotisserie chicken
  • 5 medium carrots, chopped or a handful of baby carrots cut in halves
  • 5 stalks celery, chopped
  • 8 ounces fresh mushrooms, sliced (I used baby bellas)
  • Half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice
  • 4 cups of chicken broth
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 3 Tablespoons cornstarch
  • 1½ cups milk or cream
  1. Put all the ingredients except the cornstarch and milk/cream into the Instant Pot.
  2. Cook on manual high pressure for 35 minutes.
  3. Use quick release.
  4. If using raw chicken breasts, remove the breasts, shred them and add the meat back to the pot.
  5. Add 1 cup milk.cream to the pot.
  6. Mix cornstarch with ½ cup milk/cream.
  7. heat on saute mode for a few minutes to slightly thicken the soup.
  8. Enjoy!
Nutrition Information
Calories: 402 Fat: 16g Carbohydrates: 14g Sugar: 8g Sodium: 1201mg Protein: 31g Cholesterol: 82 mg
Recipe by Instant Pot Cooking at