30-Minute Instant Pot Chicken and Wild Rice Soup
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This creamy chicken and wild rice soup is full of vitamin-rich veggies, chunks of chicken, nutty wild rice, and is ready in under 30 minutes.
- 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
- 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.
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.
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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.
Mary jo Hill says
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?