Easy Chicken and Wild Rice Soup Made in the Instant Pot®
This comforting soup is perfect for busy weeknights when you want something warm and satisfying without the fuss. Using the Instant Pot makes it quick and easy to enjoy hearty chicken and wild rice in no time.
Prep Time15 min
Cook Time1 hr
Total Time1 hr 15 min
Difficulty
Hard
Cooking Advice
Use bone-in chicken thighs for more flavor and moisture.
Rinse the wild rice before adding it to remove any debris and improve texture.
Allow the soup to naturally release pressure for a creamier consistency.
Ingredients
0/13
Why This Recipe Is A Must Try
This soup is warm, comforting, and full of wholesome ingredients. It comes together quickly thanks to the Instant Pot®, making it perfect for busy days. The combination of tender chicken and nutty wild rice creates a satisfying meal everyone will enjoy.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Pour in the olive oil and let it warm up for about a minute. Toss in the chicken and onion, cooking and stirring for around 5 minutes until the chicken starts to brown. Then, cancel the sauté function.
Step 2
Add the broth, mushrooms, wild rice, celery, carrots, and herbs (thyme, rosemary, and parsley) to the pot. Secure the lid and set the Instant Pot to high pressure for 35 minutes. Keep in mind it will take about 15 minutes for the pressure to build.
Step 3
When the cooking time is up, carefully release the pressure using the quick-release method as your Instant Pot’s instructions suggest. Once it’s safe to open, remove the lid.
Step 4
While the soup is resting, mix the half-and-half and cornstarch in a small bowl until the cornstarch is fully dissolved. Stir this mixture into the soup and let it sit for about 5 minutes so the soup thickens nicely.
Step 5
Finally, give it a taste and add salt and pepper as needed. Serve warm and enjoy!
190
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Inspiration
Serve this soup with crusty bread or warm dinner rolls to soak up the broth. A side salad with fresh greens and a light vinaigrette pairs well for a complete meal. Garnish with fresh herbs like parsley for a bright finish.
How To Store This Recipe
Let the soup cool completely before storing it in airtight containers. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken, but increase the pressure cooking time to 40 minutes.
What can I substitute for wild rice?
You can use brown rice or a rice blend, but adjust the cooking time as needed since wild rice takes longer to cook.
Is it necessary to use fresh herbs?
No, dried herbs work fine; just use about one-third of the amount if substituting for fresh.
Can I make this soup dairy-free?
Yes, replace half-and-half with coconut milk or a non-dairy creamer and proceed as usual.
How thick will the soup be after adding the cornstarch mixture?
It will be slightly thickened but still soup-like; add more cornstarch slurry if you prefer it thicker.
Can I prepare this soup without an Instant Pot?
Yes, cook the ingredients in a pot on the stove; simmer for about 1 hour until rice and chicken are tender.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I add other vegetables to the soup?
Absolutely, vegetables like peas, green beans, or bell peppers can be added before pressure cooking.
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