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Instant Pot Chicken and Wild Rice Soup

Posted in : MAIN DISHES on by : Admin

Instant Pot Chicken & Wild Rice Soup is packed with loads of warm, hearty goodness meant for cold days like vegetables, chicken broth, Italian herbs, and shredded chicken that all comes together in a creamy, buttery sauce.


  • 2 tablespoons butter
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium white or yellow onion, diced
  • 3 teaspoons minced garlic
  • 8 ounces sliced mushrooms
  • 1 cup wild rice or wild rice blend
  • 4 1/2 cups chicken broth I used low sodium
  • 2 teaspoons Italian herb seasoning blend or Herbs de Provence see note for DIY
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 large chicken breasts
  • stovetop cream sauce

  • 6 tablespoons butter
  • 1/2 cup flour
  • 2 cups milk
  • Instructions

    prepare the soup

  • Set your pressure cooker to SAUTE. Add butter, carrots, celery, onions, garlic, and mushrooms and stir for 2-3 minutes until onions are translucent.
  • Stir in chicken broth, rice, Italian seasoning, salt, and pepper. Add chicken breasts.
  • Cover, set vent to the SEALED position. Set pressure cooker to MANUAL or PRESSURE COOK (depending on the brand) and set timer to 30 minutes.
  • When the cook time is finished, turn vent knob to the VENTING position. While cooker depressurizes, make the stovetop cream sauce.
  • prepare the cream sauce

  • Melt butter in a medium sauce pan over medium heat.
  • Stir in flour until a smooth paste forms.
  • Gradually whisk in milk until smooth and creamy.
  • put it all together

  • Remove chicken from the pot, shred gently with two forks, and return to the pot.
  • Stir cream sauce into the soup until soup is creamylicious. Taste, add salt and pepper to taste. Garnish with fresh herbs and cracked black pepper if desired and serve.
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