Like creamy chicken soup? How about chicken rice soup? Well, this Instant Pot cream of chicken and wild rice soup changes things up a bit by using wild rice. You can substitute regular rice if you prefer, but it isn’t the same. Using pure wild rice is the best for this recipe!
I used rotisserie chicken for this, which is a great use for leftovers. But you can also make chicken soup in the instant pot using raw chicken breasts. I have the instructions for both ways in the recipe. I was a bit worried about the precooked chicken holding up for 35 minutes of pressure, but it came out fine.
Ingredients are simple. The mushrooms add a nice extra flavor to the soup. I used baby bellas for this recipe.
The soup is made creamy by adding milk or cream after cooking. Do not pressure cook the milk/cream as it does not hold up to pressure that well. Simply stir it in at the end, turn on the saute mode, and thicken it a bit with a slurry of cornstarch (you can substitute flour if desired) and milk or cream.
The end result is a very tasty creamy chicken and wild rice soup with a nice mushroom flavor to boot!
- 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
- Put all the ingredients except the cornstarch and milk/cream into the Instant Pot.
- Cook on manual high pressure for 35 minutes.
- Use quick release.
- If using raw chicken breasts, remove the breasts, shred them and add the meat back to the pot.
- Add 1 cup milk.cream to the pot.
- Mix cornstarch with ½ cup milk/cream.
- heat on saute mode for a few minutes to slightly thicken the soup.