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! With juicy chicken, flavorful broth, and the perfect texture of the wild rice, this meal will have your family coming back for seconds!
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.
Recipe
Ingredients:
- 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 bouillon cubes
- 2 tbsp oregano
- 1 tbsp thyme
- 12 cups water
- Salt and pepper to taste
- 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!
Instant Pot Wild Rice Chicken Soup
Equipment
- Instant Pot (6 qt) or larger
Ingredients
- 4 frozen chicken breasts
- 1 onion (chopped)
- 4 carrots (full size, chopped)
- 5 celery stalks (chopped)
- 2 cups wild rice
- 1 1/2 Tbsp garlic
- 1 can sliced mushrooms or raw sliced mushrooms
- 2 cubes chicken bouillon
- 2 Tbsp oregano
- 1 Tbsp thyme
- 12 cups water
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Chop all of the vegetables.
- Add all ingredients, except heavy cream, to Instant Pot. Cook 16 minutes on High Pressure. Natural release for 10 minutes. (For thawed chicken, cook on High Pressure for 7 minutes.
- Remove lid. Shred chicken and return to pot.
- Stir in 1 cup of heavy cream and let sit for 3-5 minutes.
- Serve hot with sliced bread or a small salad.
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