30-Minute Instant Pot Chicken and Wild Rice Soup

If you are looking for an easy, healthy, hearty soup, this 30-Minute Instant Pot Chicken and Wild Rice Soup is it.  This chicken and wild rice soup is full of vitamin-rich veggies, chunks of chicken, nutty wild rice, and (with the help of your handy Instant Pot) is ready in under 30 minutes.  With this indecisive spring weather, this creamy thick chicken and wild rice soup will be great on any night of the week.

30-minute Instant Pot Chicken and Wild Rice Soup | KitchenCents.com

It’s been a rough month for us.  Sickness, traveling, more sickness.  Quick, easy, tasty meals are a must especial on days (weeks, or months) like this.  This soup is one of our go-to recipes because it’s full of vitamins, filling, and our girls gobble it up.

This soup is one of our go-to recipes because it’s full of vitamins, filling, and our girls gobble it up.  That’s not just a win, win but a win, Win, WIN!  They love the creaminess.   I love the nutty wild rice flavor combine with all the delicious veggies and chunks of chicken not to mention how quick it is to make (at least for a wild rice soup).

Click here for the recipe | KitchenCents.com

I took video the last time I made this soup to give you guys a little visual teaser.  Long story short, my husband (who edits my videos for me) “accidently” deleted them. :'(  Sad day!  I know.  So, sorry for the lack of step-by-step photos or video on this one.

Thank goodness this recipe is pretty simple to follow.

The first thing I do is get the Instant Pot warming.  I add the chicken broth and wild rice.  This recipe uses legit wild rice, not “instant.” Because of this, the rice takes much longer to cook but has such a great texture.  On high pressure, I cook the wild rice for 15 minutes then immediately release the pressure.

I add the veggies, raw chicken chunks, spices and cook for another 5 minutes.  Once complete, I immediately release the pressure.  I set the Instant Pot cooker to saute and add the cream (milk or half and half).  Once it is steaming again, I add the cornstarch slurry to thicken the soup.  That leaves the last ingredient to add, parsley. Voila! Soup is on.

Voila! Soup is on. I love to enjoy this soup with a large dollop of sour cream.  Yes, it takes it down a few notches on the health-o-meter but it’s soooo delicious!

30-minute Instant Pot Chicken and Wild Rice Soup | KitchenCents.com

What’s your favorite Instant Pot recipe?

If you like this recipe, you may also like this Fiery Lemon-Garlic Chicken with veggies or this Sweet, Honey Coconut Rice with Fresh Mango.

Fiery Lemon-Garlic Chicken with asparagus, green beans and Peppers | KitchenCents.com Easy Sweet Honey Coconut Rice and Fresh Mango | KitchenCents.com
Click here for the recipe | KitchenCents.com

30-minute Instant Pot Chicken and Wild Rice Soup | KitchenCents.com

30-minute Instant Pot Chicken and Wild Rice Soup | KitchenCents.com

Click here for the recipe | KitchenCents.com

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9 Responses

  1. IPNewbie says:

    Is the chicken raw or cooked when you put it in?

    • Rachel says:

      It goes in raw. Cubed chicken can cook very quickly when under pressure (like 5 minutes, no joke). If you have any other questions, let me know. This soup is fantastic if you like the nuttiness of wild rice and lots of veggies. Hope you enjoy it. Thanks for stopping by.

  2. IPNewbie says:

    I tried making it. When I released the pressure after the rice cooked, the liquid went everywhere. So, I added more, but it would never pressurize after that. Did I do something wrong? How do I fix it next time?

    • Rachel says:

      I’m so sorry to hear this. If you’re following the directions and ingredients, it shouldn’t lose liquid like that. It will let off steam but no more than that. You could try letting it stand for a few minutes after the timer sounds to allow the pressure to come down on its own a bit before releasing. If you followed the recipe quantities, that’s the only thing I can think of that might help. I’d love to hear about your experience when you try it again.

  3. Candace says:

    This recipe is amazing!! I’m making it for the fourth time and I thought I should finally thank you. I end up freezing the leftover soup and having it for many meals.

    • Rachel says:

      Thank you, Candace! That definitely makes me feel sooooo good to hear you have loved this recipe. We too think it’s a keeper. 😉 We usually don’t have much in the way of leftovers so I’ve never frozen it. How did it turn out after freezing?

  4. jm says:

    What size IP did you use? I have a 3 qt, would that be 1/2 recipe??

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