Learn how to make a hearty Chicken and Wild Rice Soup with your Instant Pot in less than 30 minutes, perfect for any day.
What You’ll Love About This Chicken and Wild Rice Soup Recipe
- Quick and Convenient: Utilize your Instant Pot for a satisfying meal that’s ready in about 30 minutes.
- Nutritious and Hearty: Packed with vitamin-rich veggies, lean chicken, and nutty wild rice for a balanced meal.
- Family-Friendly: A creamy, delicious soup that the whole family, even the kids, will love.
- Versatile: Perfect for chilly nights or when you need a comforting meal without the fuss.
Ingredients Needed
- Wild rice
- Chicken broth (or water and bouillon)
- Celery
- Onion
- Carrots
- Boneless, skinless chicken breasts
- Salt
- Pepper
- Red pepper flakes
- Milk, cream, or half and half
- Cornstarch slurry (cold water and cornstarch mixed)
- Parsley
Recipe Overview
Instant Pot Preparation
- Turn your Instant Pot on, then add the chicken broth and wild rice.
- Cook the wild rice on high pressure for 15 minutes, then quick release the pressure. Be careful of the steam as it will be very hot.
- Add the veggies, chicken, and spices, cooking for another 5 minutes on high pressure before quick releasing again. Be very careful of the steam as you release the pressure.
- Switch the Instant Pot to sauté mode, add your cream choice, and bring to a simmer. Thicken the soup with the cornstarch slurry, finishing with parsley.
Serving Suggestions
Enjoy this Chicken and Wild Rice Soup with a dollop of sour cream and or one of my buttery butterhorn rolls.
Tips
- Rice Choice: Use true wild rice for its texture and flavor; remember, it takes longer to cook but is worth it.
- Spiciness: Adjust the red pepper flakes according to your preferred spice level.
- Creaminess: For a richer soup, opt for cream or half-and-half; for a lighter version, use milk.
Storage
If you have leftover soup it can be stored in an airtight container in the fridge for 4 to 5 days, making it perfect for meal prep or leftovers.
Enjoy this delicious and nutritious Instant Pot soup that combines the comforting flavors of chicken and wild rice with the convenience of modern cooking. Whether you’re battling a cold month or looking for a quick and tasty meal, this Instant Pot Chicken and Wild Rice Soup will surely become a family favorite.
What’s your favorite Instant Pot recipe?
More Instant Pot Recipes You May Like:
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. If you want to check out all the Instant Pot recipes I’ve shared you can find them HERE.
Chicken and Wild Rice Soup Recipe Card:
30-Minute Instant Pot Chicken and Wild Rice Soup
Learn how to whip up a hearty Chicken and Wild Rice Soup with your Instant Pot in less than 30 minutes, perfect for any day.
Ingredients
- 1 1/2 cups wild rice
- 4 1/2 cups chicken broth, (water and bullion works too)
- 1 cup celery, chopped
- 1 1/2 cups onion, chopped
- 2 cups carrot, chopped
- 2 lbs boneless, skinless chicken breasts, raw, cubed 1/2 inch pieces
- 1 teaspoon salt, additional to taste
- 1/2 teaspoon pepper, additional to taste
- 1/4 to 1/2 teaspoon red pepper flakes, depending on how spicy you'd like it, add more or less
- 2 1/2 cups milk, cream, or half and half
- cornstarch slurry, 1/2 cup cold water, 1/4 cup cornstarch mixed
- 1/4 cup parsley, chopped
Instructions
- In Instant Pot, add chicken broth and wild rice. Cook on high pressure for 15 minutes. Release pressure immediately. Stir.
- Add carrots, celery, onion, salt, pepper, red pepper flakes, and chicken cubes. Cook on high pressure for additional 5 minutes. Stir.
- Set Instant pot to saute. Add milk, cream or half and half. Once the mixture begins to simmer, add half the cornstarch slurry. Heat and stir for 2-3 minutes until thickened. If you prefer it thicker, add remaining slurry and stir until thickened. Add parsley.
- Serve with sour cream if desired.
Notes
If recipe is followed, wild rice will be softened but chewy. If you prefer your rice to be softer, cook rice for an additional 5-10 minutes then follow remainder of recipe.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 110mgSodium: 950mgCarbohydrates: 24gFiber: 3gSugar: 9gProtein: 41g
Originally Published: 05.02.2017 Updated: 03.08.2024
What size IP did you use? I have a 3 qt, would that be 1/2 recipe??
Hi there! I have a 6 qt IP. I’m not sure if a 1/2 recipe will work in your 3 qt. I would think so though. I’d love to hear how it went if you tried halving the recipe to fit your pot.
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.
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?
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?
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.
Is the chicken raw or cooked when you put it in?
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.
1/2 cup of corn starch?
Yes, to make the slurry it’s 1/2 cup water to 1/2 cornstarch (1:1 ratio). Depending on how thick you want your soup will depend on if you only put part or all of the slurry in. Let me know if you have any other questions.