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instant pot chicken and rice soup

Instant Pot Chicken and Wild Rice Soup

Instant Pot Chicken and Wild Rice Soup is deliciously creamy with chunks of meat, nutty wild rice, and fresh veggies.
Course Main Course, Soup
Cuisine American
Keyword Instant Pot Chicken and Wild Rice Soup
Prep Time 15 minutes
Cook Time 5 minutes
Natural Pressure Release 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 449kcal
Author Catalina Castravet


  • 2 tablespoons unsalted butter
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 cup diced carrots into rounds
  • 1 cup diced celery
  • 16 ounces chicken broth low-sodium
  • 2 large chicken breasts boneless and skinless - uncooked and diced
  • 6 ounces Long Grain & Wild Rice
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon dried parsley
  • 1 teaspoon Italian dried herbs
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 6 ounces cream cheese cut into 1-inch cubes
  • 2 1/2 cups half and half


  • Turn on the Instant Pot and select Sauté, adjust to More or High, based on your Pressure Cooker.
  • Once its Hot add butter and melt it. Once melted, add the onion, garlic, carrot, and celery, and cook, stirring occasionally, until tender, about 5-7 minutes.
  • Add wild rice, salt, pepper, red pepper flakes, Italian herbs and dried parsley to the pot and stir for 1 minute.
  • Add chicken broth and chicken, stir to combine.
  • Close and lock the lid, point the valve to sealed, and select High Pressure, for 5 minutes, press Start.
  • When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then a quick pressure release.
  • When the valve drops, carefully open and remove the lid.
  • In a small bowl, mix the cornstarch with the water until fully dissolved.
  • Press on Sauté and adjust it to Low, add the cornstarch mixture and stir.
  • Add cubed cream cheese, and stir until melted.
  • Add half and half, stir, but do not bring to a boil. Season with additional salt and pepper to taste and turn off the IP.
  • Serve with croutons or crusty bread, and garnish with fresh parsley.



Calories: 449kcal | Carbohydrates: 35g | Protein: 26g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 993mg | Potassium: 809mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4305IU | Vitamin C: 11mg | Calcium: 184mg | Iron: 1mg