Instant Pot Wild Rice Chicken Soup
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!
- 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
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.