Chicken and Wild Rice Soup Instant Pot

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5 from 2 reviews

This chicken and wild rice soup is so creamy, comforting and easy to prepare. Making it in the Instant Pot makes the process much faster.



11 1/2 Tablespoons butter or oil

1 large onion, chopped

3 medium carrots, peeled and sliced/chopped

3 celery stalks, sliced

46 garlic cloves, minced

8 cups chicken broth

1 cup wild rice or wild rice blend

12 chicken breasts (1/21 lb) (I used one really large chicken breast which was 15 oz) 

salt, ground black pepper, to taste

1/41/2 cup heavy cream, optional

12 Tablespoons chopped fresh herbs, to garnish (parsley, dill, thyme, etc.)


  1. Turn on the “Saute” function on the Instant Pot. Heat up the butter or oil. Add the onion, carrots, celery and garlic. Season with salt and pepper to taste. Cook for about 5 minutes, until the vegetables are softened. 
  2. Pour in the broth and add the rice. Close the lid of the Instant Pot (with the sealing ring in place). Turn the valve to “Sealing”. Cook for 15 minutes, High Pressure. Use the Quick Release method to release the pressure, but do it very carefully. 
  3. Add the chicken breast, close the lid again and cook for another 5 minutes on High Pressure. Let the soup rest for 10 minutes, then release the pressure. 
  4. Take out the chicken and cut into bite size pieces. Return the chicken to the soup. 
  5. Add the heavy cream and fresh herbs. Serve. 
  6. Store the soup in the refrigerator for up to 5 days. Reheat in the microwave or on the stove. You can also freeze the soup for up to 3 months in an airtight container.