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March 7, 2023

Instant Pot Chicken and Wild Rice Soup

This instant pot meal is easy to make and packed with a variety of satisfying textures. Although the cook time of this recipe is similar to a standard cook time of a stovetop recipe, it’s much easier! The beauty of the instant pot is you can set it and forget it! Warm up the whole family with this flavorful dish.

Prep Time

25 minutes

Cook Time

35 minutes


9 servings


2 tablespoons butter

1 medium onion, chopped

2 large carrots, chopped

3 ribs celery, chopped

1 bay leaf

1 teaspoon thyme, dried

3 cloves garlic, minced

5 cups low-sodium chicken broth

8 ounces mushrooms, sliced

1 cup wild rice, uncooked

1 teaspoon rosemary, dried

1 ½ cups half & half, divided in half

1 ½ teaspoons salt

½ teaspoon pepper

2 chicken breasts

¼ cup flour


  1. Turn the pot on to Sauté. Melt the butter and sauté the onions, carrots and celery for a few minutes until softened.
  2. Add the bay leaf, thyme and garlic to pot and cook for 1 minute.
  3. Pour the broth in and stir to combine.
  4. Add the mushrooms, rice, and rosemary. Stir.
  5. Add ¾ cup half & half, salt, and pepper, then stir.
  6. Add the chicken breasts and submerge them in the broth.
  7. Put the lid on the pot and set the steam release knob to the Sealed position. Then cancel the Sauté setting.
  8. Press the Pressure Cook/Manual button or dial and cook on high pressure for 35 minutes.
  9. When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then manually release the remaining steam/pressure.
  10. Remove chicken to a bowl and set aside.
  11. Mix the flour and remaining 3/4 cup of heavy cream together very well and stir into the hot soup.
  12. Shred the chicken and add it back into the soup. Let sit for a few minutes to thicken.
  13. Remove bay leaf and serve hot. Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition Information

Serving Size: 1/9th of recipe

Calories: 210, Fat: 8g, Protein: 14g, Carbohydrates: 20g, Fiber: 2g, Sodium: 800mg

Adapted from:

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