Instant Pot Chicken & Rice Soup

A hearty and slightly creamy Chicken & Rice Soup made in the Instant Pot. This is an easy weeknight family dinner recipe because it is made with frozen chicken breast and is ready in under 30 minutes. No thawing or planning required!
Course Soup
Cuisine American
Keyword creamy chicken and rice soup, healthy frozen chicken recipe, instant pot chicken and rice soup
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 5 people
Author Susie


  • 1 tbsp oil
  • 1 cup yellow or white onion, diced
  • 1 cup carrots, sliced
  • 2 celery stalks, chopped
  • 3 plump garlic cloves, minced
  • 1/4 tsp each: turmeric powder, onion powder, garlic powder
  • 3/4 tsp salt
  • pepper to taste
  • 1 tsp chicken base
  • 32 oz chicken stock or broth
  • 2 frozen raw boneless skinless chicken breasts see note for using fresh chicken breasts
  • 1 cup wild rice blend choose a quicker cooking wild rice- 15 to 20 minute rice
  • 10.5 oz can cream of mushroom soup
  • 1/2 cup milk can use half & half or heavy cream for a creamier soup


  • With the Instant Pot on saute mode add the oil and saute the onions, garlic, celery, and carrots for 5 minutes. 
    Add the turmeric, garlic, and onion powder, salt, pepper, and optional chicken base or bouillon cube. Stir to combine with the veggies.
  • Turn off the saute mode. Pour in the chicken broth, add the chicken breasts, and wild rice. 
    Set the Instant Pot to Meat/Stew mode for 14 minutes.
  • Meanwhile whisk together the cream of mushroom soup and milk. Set aside.
    Once the soup is done cooking do a quick release.
  • Remove the chicken with a pair of tongs and chop into bite size pieces.
    Stir the mushroom soup/milk mixture into the soup.
    Add the chicken back to the soup.


If you use fresh boneless skinless chicken breasts follow all the same instructions, however, lessen the cooking time to 12 minutes.