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This best Instant Pot wild rice chicken soup recipe is easy and delicious! Packed with flavor, this is one of our family’s favorite “dump and go” meals!

Since the temperature dropped below 60 degrees, I think it’s safe to say it’s officially soup season! My husband and I busted out the soups from our freezer meals, which included this amazing wild rice chicken soup. I just love how simple it is, yet feels so warm. Soup is pretty much the only good thing about cold weather in my opinion.

My mom never made this growing up, but I tried it at a few restaurants, so I was really excited to invent this recipe for our home. Of course, I had to make it work with our Instant Pot! I prefer my soups more “soupy” so I have adjusted this recipe to have less cream. I think it keeps it closer to the original, while still giving it a little creaminess. If you prefer more or less creamy, you can adjust accordingly by adding or subtracting heavy cream at the end.



  • 4 frozen chicken breasts
  • 1 onion, chopped
  • 4 carrots, chopped
  • 5 celery stalks, chopped
  • 2 cups wild rice
  • 1 tbsp garlic
  • 1 can sliced mushrooms, or raw sliced mushrooms
  • 2 chicken boullion cubes
  • 2 tbsp oregano
  • 1 tbsp thyme
  • 12 cups water
  • Salt and pepper to taste

    After cooking:
  • 1 cup heavy cream

Add all ingredients, except heavy cream, to Instant Pot. Cook 16 minutes on high pressure. Natural release for 10 minutes. Remove lid. Shred chicken and return to pot. Stir in 1 cup of heavy cream and let sit for 3-5 minutes. Serve!

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