This creamy Chicken Wild Rice Soup is full of vitamin-rich veggies, chunks of chicken, nutty wild rice, and is ready in under 30 minutes.
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.
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).
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) “accidentally” 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.
Before I get into the recipe I wanted to share this cost savings info with you. If you are looking for a great place to purchase high-quality boneless skinless chicken breast (or any other kind of meat, chicken, pork, beef) you need to check out Zaycon Fresh. They offer fabulous products and have great prices. The best part, they run specials regularly so make sure to sign up for their email list. Jump over to their site by clicking HERE. I just pick up a 40 lb case of all natural, antibiotic-free boneless skinless chicken breast for less than $1.50 a pound. Seriously!
Okay, let’s get started!
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 and nutty flavor. On high pressure, I cook the wild rice for 15 minutes then immediately release the pressure.
Next, I add the veggies, raw chicken chunks, spices and cook for another 5 minutes on high pressure. Once complete, I immediately release the pressure, set the Instant Pot cooker to saute and add the cream (milk or half and half). Once it begins to simmer, I add the cornstarch slurry to thicken the soup. Then for the last ingredient, parsley.
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! Serve this yummy soup by itself or with a basket of these amazing Better-Then-Dinner-Rolls Butterhorns. Either way, you can’t go wrong!
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.
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**Originally posted: 5.2.17 Updated: 1.31.18
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.
What size IP did you use? I have a 3 qt, would that be 1/2 recipe??
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?
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.
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.
1/2 cup of corn starch?
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.
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?
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.
Is the chicken raw or cooked when you put it in?