This is a delicious and easy recipe for Instant Pot Chicken & Rice Soup. So simple that it makes a perfect weeknight dinner. This Instant Pot soup recipe has a flavorful broth with tender pieces of chicken and wild rice blend. Cream of mushroom soup and milk are added at the end to make it nice and creamy.
If you love a soup with wild rice blend also check out this Instant Pot Creamy Wild Rice Soup.
Ingredients
Just a few simple ingredients come together to make this delicious soup recipe. Here are some tips on a few ingredients:
Wild Rice Blend – You will want to use a wild rice blend, not true wild rice. The recipe is written to cook this type of rice. A true wild rice takes much longer to cook. We really like the Royal Blend Rice Blend – see the photo below.
Chicken – You will want to use boneless skinless chicken breasts for this Instant Pot Chicken and Wild Rice Soup recipe. As always I recommend using an air chilled chicken as it is really good quality and consistent texture.
The nice thing is you can use fresh or frozen chicken for this recipe!
Chicken Base – This ingredient makes all the difference. It adds amazing chicken flavor to the broth. You can find it in the soup aisle at the grocery store. It is a paste form and comes in a jar or tub. We prefer the “Better Than Bouillon” Brand.
Turmeric – This is an ingredient that is also added to this AMAZING Homestyle Chicken Noodle Soup (highly recommend you check it out!!!). The turmeric adds a nice earthy depth of flavor. It also is considered an anti-inflammatory, especially when eaten with black pepper.
Step by Step Instructions
This recipe is pretty simple to make thanks to the Instant Pot!
- Sauté the onions, carrots and celery in a little oil.
- Add the seasonings and chicken base, stir around the pot.
- Deglaze the bottom of the pot with the chicken broth.
- Add in the mushrooms, rice and chicken.
- Pressure cook for 12 minutes (14 minutes for frozen chicken).
- Quick Release
- Shred or chop chicken.
- Stir together the milk and cream of mushroom soup, whisk into the soup.
- Serve.
Serving
This is not an entertaining recipe, just a great weeknight family dinner recipe. But, it does make an excellent soup for a meal train!
Since this soup recipe already has your starch, protein, and veggies I would keep any side dishes simple.
A raw veggie tray with dip or green side salad and saltine crackers or warm ciabatta or sour dough complete this meal perfectly.
More Instant Pot Soup Recipes
If you love making soup in your Instant Pot, save some of these recipes for dinner tomorrow night:
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Instant Pot Chicken and Rice Soup Recipe
Ingredients
- 1 tablespoon oil
- 1 cup yellow or white onion - diced
- 1 cup carrots - sliced or diced
- 1 cup mushrooms - sliced (baby bella, button or cremini mushrooms)
- 2 celery stalks - chopped
- 3 plump garlic cloves - minced
- 1 teaspoon fresh rosemary or thyme - minced
- ¾ teaspoon kosher salt
- ½ teaspoon each: garlic powder and onion powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper
- 2 teaspoon chicken base - Better Than Bouillon is a great brand
- 32 oz chicken stock or broth
- 2 fresh or frozen boneless skinless chicken breasts
- 1 cup wild rice blend -
- 10.5 oz can cream of mushroom soup
- ½ cup milk - can use half & half for a creamier soup
Instructions
- With the Instant Pot on sauté mode add the oil and soften the onions, garlic, celery, and carrots for 5 minutes.1 tablespoon oil, 1 cup yellow or white onion, 1 cup carrots, 2 celery stalks, 3 plump garlic cloves
- Add the mushrooms, seasonings and chicken base. Stir to combine.1 cup mushrooms, ¾ teaspoon kosher salt, ½ teaspoon each: garlic powder and onion powder, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper, 2 teaspoon chicken base, 1 teaspoon fresh rosemary or thyme
- Turn off the sauté mode. Pour in the chicken broth, add the chicken breasts, and wild rice.32 oz chicken stock or broth, 2 fresh or frozen boneless skinless chicken breasts, 1 cup wild rice blend
- Set the Instant Pot to cook for 12 minutes (fresh chicken) OR 14 minutes (frozen chicken).Pro Tip: if using frozen chicken make sure your breasts are not frozen together, they will not cook through if they are in one clump.
- While that cooks, whisk together the cream of mushroom soup and milk. Set aside.10.5 oz can cream of mushroom soup, ½ cup milk
- Once the soup is done cooking do a quick release.
- Remove the chicken with a pair of tongs and chop or shred into bite size pieces. Then add back to the soup.
- Stir the mushroom soup/milk mixture into the soup.
- Serve warm with saltine crackers or warm crusty bread on the side.
Storing
- Store leftovers in an air tight container in the fridge for up to 4 days.
- Reheat on the stove top or in the microwave.
Recipe Tips and Notes:
- Veggie Tray with Ranch or Blue Cheese Dip
- Green Salad with Vinaigrette
- Warm Ciabatta or Sour Dough
- Saltine Crackers
M.J. Schreiber says
Fabulous! I use Zoup chicken bone broth which is so flavorful. Great recipe. Thank you!
Kara says
I just got an instant pot…finally. This was the first recipe I made in it and it was great! There are only two people in our house so we’ve been eating on it for three days now. Love it!
MH says
This turned out very hearty. Any suggestions to make it soupier as it came out super thick. I do feel it was lacking flavor as well. I partially thawed my chicken breasts, the larger one didn’t cook to tender as the smaller size did. Next time, I will cut the pieces. Yummy!
Susie says
You can always add a little chicken broth at the end if your rice thickened the soup too much.
Chelsea says
Absolutely delicious!!! 💜 I used basmati rice as that’s what we had on hand. Everyone loved it and I will definitely be making it again!!!
Jennifer Winston says
Easy to make on the fly! Thanks!
Emily Bruno says
This looks so creamy and delicious! Perfect comfort food.
John says
I ❤️ this soup! So delicious!!
Tawnie Kroll says
Instant Pot is a miracle maker! This looks and sounds delicious – I loved that you used a wild rice blend!
Susie says
I ate the leftovers for lunch today and it is SOOOO good!