Instant Pot Creamy Wild Rice and Chicken Soup–pure comfort food made quickly in your electric pressure cooker. It’s a thick and hearty soup made with wild rice, brown rice, seasonings, vegetables and tender bites of chicken. You can also substitute leftover turkey in this soup. No rice-a-roni packages or pre-packaged foods are used in this version of the soup.
Get the SLOW COOKER version of the recipe here
Instant Pot Creamy Wild Rice and Chicken Soup
I’ve eaten many versions of this soup before and I love them all! There is nothing more creamy and comforting than a bowl of creamy soup with chewy wild rice. In the version that I’ve used for years it called for a package of long grain and wild rice rice-a-roni. I never have this on hand and would always have to make a special trip to the store. Today I decided to make a version that doesn’t have any pre-packaged items like this. It tastes just as good and you will know exactly what you’re eating. The only thing that I might change when I make this soup again is adding mushrooms to it! My kids don’t like mushrooms and so I left them out this time. But I think they would make this awesome instant pot creamy wild rice and chicken soup even better. A few notes about the ingredients I used:
Wild rice: wild rice is black and can be sort of hard to find. It’s also kind of pricey. I went to the bulk section at my grocery store (winco) and bought just the amount I needed, a half cup.
Better than Bouillon Chicken Base*: I love keeping this stuff in my fridge. It tastes so much better than regular bouillon. I buy a big jar of it at Costco. If you don’t have this or can’t have it for dietary reasons than simply use chicken broth instead. You can use 4 cups of chicken broth and 2 cups of water.
Half and half: this is just an equal blend of whole milk and light cream that is sold in a carton. If you want to use milk instead you can totally do that. You can also use evaporated milk.
More Instant Pot Creamy Soup Recipes
Instant Pot parmesan, sausage and kale soup
Instant Pot chicken gnocchi soup
Instant Pot chicken pot pie soup
Instant Pot buffalo chicken chili
Instant Pot creamy chicken vegetable soup from Tasty Yummies
Instant Pot creamy enchilada soup from Center Cut Cook
What Pressure Cooker Did You Use?
To make Instant Pot Creamy Wild Rice and Chicken Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. If you had an 8 quart Instant Pot you could double this recipe.
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Instant Pot Creamy Wild Rice and Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes (plus 10 minute NPR)
- Total Time: 40 minutes
- Yield: 8 servings 1x
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Pin RecipeDescription
Pure comfort food made quickly in your electric pressure cooker. It’s a thick and hearty soup made with wild rice, brown rice, seasonings, vegetables and tender bites of chicken. You can also substitute leftover turkey in this soup. No rice-a-roni packages or pre-packaged foods are used in this version of the soup.
Ingredients
- 1 1/2 lbs of boneless, skinless chicken thighs that have been trimmed of excess fat
- 1 cup or about 3 ribs of diced celery
- 1 cup of grated carrots (about 2 carrots)
- 6 cups water
- 4 tsp Better than Bouillon Chicken Base
- 1/2 cup wild rice (uncooked)
- 1/2 cup long grain brown rice (uncooked)
- 1 tsp black pepper
- 1 1/2 tsp salt
- 1 Tbsp dried parsley
- 1/4 tsp sugar
- 1 tsp garlic powder
- 1/2 tsp thyme (optional)
- 1/4 cup butter
- 1/2 cup flour
- 2 cups half and half (you can also use plain milk or evaporated milk)
- Salt and pepper to taste
Instructions
- Add chicken, celery, carrots, water, bouillon, rices, pepper, salt, parsley, sugar, garlic powder and thyme to the Instant Pot.
- Lock the lid into place. Make sure valve is set to sealing. Push the manual high pressure button and set the timer to 25 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure.
- Remove the lid. Remove the chicken and shred it or cut into pieces. Put the chicken back into the pot.
- Melt the butter (I melted mine in a glass bowl in the microwave). Stir in the flour, a tablespoon at time. It will make a cookie dough type consistency. Ladle in a cup of the broth of the soup and stir until creamy. Turn the Instant Pot to the saute setting. Add the mixture into the Instant Pot and stir. The soup will thicken up. While it’s thickening, stir in the half and half.
- Salt and pepper to taste. Ladle into bowls and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Click here for the SLOW COOKER VERSION of this recipe.
Wild rice: wild rice is black and can be sort of hard to find. It’s also kind of pricey. I went to the bulk section at my grocery store (winco) and bought just the amount I needed, a half cup.
Better than Bouillon Chicken Base: I love keeping this stuff in my fridge. It tastes so much better than regular bouillon. I buy a big jar of it at Costco. If you don’t have this or can’t have it for dietary reasons than simply use chicken broth instead. You can use 4 cups of chicken broth and 2 cups of water.
Half and half: this is just an equal blend of whole milk and light cream that is sold in a carton. If you want to use milk instead you can totally do that. You can also just evaporated milk.
- Category: Soup
- Method: Instant Pot
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Can you use boneless, skinless chicken breasts instead of the thighs?
Yes but they’ll come out stringy because of the long cooking time.
This is my husband’s favorite IP recipe! Plus the rest of the family like it too. I freeze leftover rotisserie chicken and turkey and use it when I make the soup or just use 4-5 frozen chicken breasts if I don’t have anything else. It’s always excellent!! And so easy! I wondered if long grain and wild rices were necessary so I tried a mixed rice I bought at the store that had white, brown, red and wild rice. The rice soaked up most of the liquid and made it more like stew than soup. Taste was still fine, but the family prefered the texture of the rice and soupiness of the recipe using long and wild rices.
★★★★★
Oh that’s good to know! Thanks for sharing your experience!
Has anyone tried freezing it? Would love to know how if freezes. Thanks!
Hello Karen
I made this delicious soup for lunch! She’s so good! I didn’t have any wild rice, so I only used brown rice. In addition, I added a small can of corn cream.
My family really enjoyed it!
Thank you for all these good recipes!
Awesome! It’s good to know that brown rice works with this recipe. Thank you.
What if I used frozen chicken breast?
That will work!
I made this last Sunday and loved it so much I’m making again today. It was the first recipe I tried with my new Crock Pot Express Crock. Just one question, if using frozen breasts how much longer do you cook it?
★★★★★
Just keep the cooking time the same. The pot will just take longer to come to pressure.
What about using frozen chicken breast
That will work!
This is a really nice soup! I add in two to three cloves of chopped garlic and use all chicken broth (but I add a cup so it’s 7 cups, not 6). I also saute mushrooms before serving in a little vermouth and butter, then add them on top of the individual bowls. Super good!
★★★★★
Sounds fantastic!
Bobby on Flacity said Better Than Bullinon (ms) has some unhealthy ingredients in it. I’m getting educated by him but I always bought it before. Yipes
even the organic kind?
I’ve made this twice in two weeks now and we all LOVE it. My husband said he never craves soup but he was craving this one after the first time I made it, and that is amazing. We had the leftovers for lunch yesterday and were in soup heaven once again. Also, it’s so perfect with some easy dinner rolls. Yum, yum.
This soup is going to be a staple in our household for the rest of time.
Thank you so much for posting!!!
I made this tonight and it was amazing! There isn’t any nutritional information, is there?
★★★★★
I need to add that info into the recipe card!
I made this soup tonight in the Instant Pot – Wow – so good!!! I added a diced onion and sliced mushrooms. I will definitely make it again! Thanks for the recipe – yum!
Good call on the mushrooms!
This was excellent! I would make this again and wish I had doubled it for my 8qt instant pot. Just wanted to let you know that the recipe doesn’t indicate when to put in the rice.
Glad you liked it Jennifer. The rice is added in step one!
Does the 25 min cooking time apply after it’s built pressure? Or is it building pressure + pressured = 25 min. New to the pressure cooking! Just got mine 🙂
Hi Ali, Welcome! When you set the manual (or pressure cook button) to 25 minutes it will click over to a pressure building mode and build the pressure for about 10 minutes then it will start counting down from 25. So it will take at least 35 minutes. Plus the 10 extra minutes to release the pressure naturally. So it will take at least 45 minutes for the cooking process.
If I opt to not use the boullion and just use the 4 cups broth and 2 cups water, do I still add the 6 cups water in addition to that?
no, just the 6 cups of liquid total.
I made this tonight. I omitted the thickening part and kept it as a broth. Delicious! Getting very cool nights and this hit the spot. Thank you!
Nice!
This was easy to make and I think it would have tasted good, but it was way too salty! I think you must have meant 4 teaspoons of Better than Bouillon instead of tablespoons? That would be the same as 4 cups of broth plus 2 cups of water. I’m a person who likes things salty, but this was almost inedible. The whole teaspoon of pepper was a lot too. Now that I know this, I can make it with less bouillon and salt, but I wanted to leave a note for others.
Thank you so much for bringing this to my attention. You are right! It was supposed to be 4 tsp instead of tablespoons. I changed it. I feel horrible, I’m sorry!!
This recipe rocked! I used 2 cloves garlic instead of garlic salt, and I used chicken stock w/ 2 bullion cubes instead of water. I used a mandolin to slice 3 carrots, and I added a bit more celery. I also used 1 cup half & half & 1 cup heavy cream. I’ll make this often!
Nice! All your changes sound delish!
Does this stay in the refrigerator well after cooking? I am pretty sure I will have leftovers.
Yes it does. You could also freeze it.
If you use left over turkey, when do you add the turkey since it’s already cooked??
You can add it at the end. Just stir it in and heat up for a few minutes.
So adding cooked meat at the end doesn’t change the cooking time/settings of the other ingredients in the IP?
no you can keep the same. The rice will still need the time to cook through.
Trying this tonight! I have an 8qt. Do you think I have room to double this??
probably enough room to 1 1/2 times the recipe, I’m not sure about doubling the recipe. Did you do it? How did it work?
I have a 10 quart pressure cooker. I doubled the recipe without a problem. I like my soups with extra soup so I added a couple cups of stock. Absolutely marvelous!
Whoa that is a big pressure cooker! So glad you liked it.
Instead of using the flour and butter at the end of the recipe, I ised cornstarch and hot water to make a slurry to thicken. I also added a can of drained corn at he end. Great recipe! Everyone loved it!
Awesome! Glad you liked it 🙂