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!
Keyword creamy chicken and rice soup, healthy frozen chicken recipe, instant pot chicken and rice soup
2frozen raw boneless skinless chicken breasts see note for using fresh chicken breasts
1cupwild rice blendchoose a quicker cooking wild rice- 15 to 20 minute rice
10.5ozcan cream of mushroom soup
1/2cupmilkcan 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.Serve!
If you use fresh boneless skinless chicken breasts follow all the same instructions, however, lessen the cooking time to 12 minutes.