Instant Pot Cream of Chicken and Wild Rice Soup

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.

This recipe uses chicken both, which is fine on its own, but you can add additional flavor and increase the protein in the soup by using this chicken powder seasoning. Just add one teaspoon to each cup of broth for a big flavor boost!

The end result is a very tasty creamy chicken and wild rice soup with a nice mushroom flavor to boot! My family loves this soup.

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Instant Pot Cream of Chicken and Wild Rice Soup

Yield: 4-6

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Instant pot cream of chicken and wild rice soup that is super easy to make.

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Ingredients

• One pound boneless skinless chicken breasts or 1/3-1/2 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
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 3 Tablespoons cornstarch
• 1 1/2 cups milk or cream

Instructions

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 1/2 cup milk/cream.
7. heat on saute mode for a few minutes to slightly thicken the soup.
8. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 402Total Fat: 16gCholesterol: 82mgSodium: 1201mgCarbohydrates: 14gSugar: 8gProtein: 31g