This Instant Pot / Pressure Cooker Chicken and Wild Rice Soup is a warm, hearty soup recipe for wintery days.
Quick and easy pressure cooker Chicken and Wild Rice Soup is a creamy soup that’s loaded with chicken, two kinds of rice, carrots, onion, and celery. It’s a comforting meal that comes together in just 30 minutes in your Instant Pot or pressure cooker.
A while back, I spent two days at the Salt Lake City courthouse for jury duty. Lucky for me, the courthouse cafeteria offered a pretty tasty chicken and wild rice soup. It hit the spot, and I decided to make my own Instant Pot version for my family.
Since I originally posted this recipe, it has become one of the best pressure cooker / Instant Pot chicken recipes on Pressure Cooking Today! I’ve updated the photos and answer some common reader questions below.
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How to Make Chicken and Wild Rice Soup in an Instant Pot or Any Brand of Electric Pressure Cooker
What Kind of Rice to Look For
The key to this easy family dinner starts with choosing the right rice. I use Uncle Ben’s Long Grain and Wild Rice Original Recipe, which calls for a 25-minute stovetop cook time.
(Don’t get it confused with the Fast Cook wild rice, which has a 5-minute stovetop time and cooks up mushy in the finished soup.)
I chose the original, longer-cooking rice so that the chicken and rice will cook at the same time in the same pot.
One thing to note: There is a flavoring packet inside Uncle Ben’s Wild Rice mix. Our recipe does not call for you to use the packet, as there are so many other tasty flavors from the fresh vegetables and chicken stock. (If you want to use the wild rice seasoning, however, taste the soup before adding salt. The seasoning packet also contains salt, and you don’t want to overdo it!)
Tip: If you can’t find parboiled wild rice, regular raw white rice will also work, with no change to the cooking time.
Serving Chicken Wild Rice Soup
While picking up the chicken and vegetables for this recipe, I saw bread bowls at the grocery store. This pressure cooker Chicken and Wild Rice Soup is so thick and creamy, I thought it would go perfectly in a fluffy bread bowl.
Can I Make This Chicken Wild Rice Soup on the Stovetop?
Certainly! Simply follow the instructions as written for a pressure cooker. After adding the broth, chicken, and rice, cover and simmer your creamy chicken soup for 25 minutes, until the chicken is cooked through and the rice is tender.
Add the cornstarch slurry, cream cheese, milk, and half and half after simmering. Finally, warm the soup through without boiling.
How Many Servings Does This Chicken Wild Rice Soup Recipe Make?
As the recipe is written, you can feed 8 people a hot bowl of homemade wild rice soup. Each serving is about a 1½ cups.
Tip: If your Instant Pot or pressure cooker is 6-quarts or larger, you can double the recipe with no change to the cook time. If doubling, add 3 cans of chicken broth before you pressurize the pot. Add the remaining broth after you release the pressure.
Pressure Cooker Chicken and Wild Rice soup is a quick, easy, and delicious Instant Pot soup recipe. Whether you pour it into a bread bowl or serve it alongside crusty bread and butter, your family will thank you for this hearty winter meal!
More Hearty Pressure Cooker Soup Recipes You’ll Love
- Instant Pot / Pressure Cooker Potato Cheese Soup, Pressure Cooking Today
- Pressure Cooker Vegetable Beef and Rice Soup, Pressure Cooking Today
- Instant Pot Broccoli Cheese Soup, Pressure Cooking Today
- Instant Pot Low-Carb Loaded Cauliflower Soup, Kalyn’s Kitchen
- Instant Pot Lentil Soup with Sweet Potato, Cookin’ Canuck
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cans (14 ounces) chicken broth
- 2 large boneless skinless chicken breasts, uncooked and diced
- 1 package (6 ounces) Uncle Ben's Long Grain & Wild Rice (discard the seasoning packet)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dash red pepper flakes
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 ounces cream cheese, cut into 1-inch cubes
- 1 cup milk
- 1 cup half and half
- Crusty bread, for serving, optional
- Fresh parsley, for garnish, optional
- Select Sauté and add butter to the pressure cooking pot. When the 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, salt, pepper, red pepper flakes, and parsley to the pressure cooking pot.
- Lock lid in place, select High Pressure and 5 minutes cook time and Start. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
- When the valve drops, carefully remove the lid.
- In a small bowl, dissolve the cornstarch in water. Select Sauté (adjusted to low if your brand has that capability), and add the cornstarch mixture to the cooking 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. Season with additional salt and pepper to taste.
- Serve with crusty bread, and garnish with fresh parsley if you like.
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Amount Per Serving: Calories: 261Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 523mgCarbohydrates: 19gFiber: 2gSugar: 6gProtein: 16g
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