Pressure cooker chicken and wild rice soup is a cream-based soup loaded with chicken, long grain and wild rice, carrots, onion and celery. A warm, hearty soup recipe for cold, snowy days. It’s one of the best chicken recipes for your pressure cooker or Instant Pot!
Last week I spent two days at the Salt Lake City courthouse. I was a juror in a two day trial. The weather was snowy, and I didn’t want to venture outside for lunch. So I ate at the courthouse cafeteria. The food was pretty good for a courthouse cafeteria, and on the second day, chicken and wild rice soup was on the menu. It was pretty tasty, and I decided I should make it one night for dinner for my family.
I used Uncle Ben’s Wild Rice mix, which is par boiled rice for a couple of reasons. First, I’ve purchased large containers of wild rice before, cooked it once, and then it just sat in the pantry until I finally got rid of it.
The second reason is because the stove top cook time is 20 minutes, so I knew it would cook quickly in the pressure cooker and I wouldn’t have to cook the chicken and rice separately.
While I was at the grocery store, I also planned to buy some bread sticks to serve with my soup. When I was in the bakery aisle, I saw bread bowls. So, I decided this pressure cooker chicken and wild rice soup was so thick and creamy, it would be perfect served in a bread bowl. And it was! If you would like to bake your own bread bowls, here is a bread bowls recipe that you can use.
Pressure cooker chicken and wild rice soup is a quick, easy and delicious pressure cooker soup recipe. However you serve it, your family will be glad you did.
Creamy Chicken and Wild Rice Soup
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 14 oz. cans chicken broth
- 2 large boneless skinless chicken breasts, uncooked and diced
- 6 oz. package Uncle Bens Long Grain & wild Rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- dash red pepper flakes
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 oz. cream cheese, cut into cubes
- 1 cup milk
- 1 cup half and half
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion, carrot, and celery and cook, stirring occasionally until vegetables are tender, about 5 minutes.
Add chicken broth, chicken, wild rice (discard seasoning packet) salt, pepper, and parsley to the pressure cooking pot.
Lock lid in place, select High Pressure and 5 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer (Saute on low on the Instant Pot) and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and stir until cheese is melted. Add milk and half and half and heat through but do not bring to a boil.
More soup recipes you might like:
Pressure Cooker Potato Cheese Soup, Pressure Cooking Today
Pressure Cooker Vegetable Beef and Rice Soup, Pressure Cooking Today
Instant Pot (or Stovetop) Low-Carb Loaded Cauliflower Soup, Kalyn’s Kitchen
Instant Pot Lentil Soup with Sweet Potato, Cookin’ Canuck
Instant Pot Corn Chowder with Bacon Recipe, Crunchy Cream Sweet