4.9 from 60 votes
Instant Pot Chicken and Wild Rice Soup
Instant Pot Chicken & Wild Rice Soup is packed with loads of warm, hearty goodness meant for cold days like vegetables, chicken broth, Italian herbs, and shredded chicken that all comes together in a creamy, buttery sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 6 servings
Calories: 321 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons butter
- 3 medium carrots chopped
- 2 celery stalks chopped
- 1 medium white or yellow onion diced
- 3 teaspoons minced garlic
- 8 ounces sliced mushrooms
- 1 cup wild rice or wild rice blend
- 4 ½ cups chicken broth I used low sodium
- 2 teaspoons italian herb seasoning blend or Herbs de Provence, see note for DIY
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 large chicken breasts
stovetop cream sauce
- 6 tablespoons butter
- 1/2 cup flour
- 2 cups milk
Instructions
prepare the soup
- Set your pressure cooker to SAUTE. Add butter, carrots, celery, onions, garlic, and mushrooms and stir for 2-3 minutes until onions are translucent.
- Stir in chicken broth, rice, Italian seasoning, salt, and pepper. Add chicken breasts.
- Cover, set vent to the SEALED position. Set pressure cooker to MANUAL or PRESSURE COOK (depending on the brand) and set timer to 30 minutes.
- When the cook time is finished, turn vent knob to the VENTING position. While cooker depressurizes, make the stovetop cream sauce.
Cup of Yum
prepare the cream sauce
- Melt butter in a medium sauce pan over medium heat.
- Stir in flour until a smooth paste forms.
- Gradually whisk in milk until smooth and creamy.
put it all together
- Remove chicken from the pot, shred gently with two forks, and return to the pot.
- Stir cream sauce into the soup until soup is creamylicious. Taste, add salt and pepper to taste. Garnish with fresh herbs and cracked black pepper if desired and serve.
Notes
- DIY Italian seasoning blend: stir together 1/2 teaspoon each dried thyme, oregano, basil, and parsley
- For an extra rice and creamy soup, stir 1 cup of heavy cream into the soup after the cream sauce.
Nutrition Information
Calories
321kcal
(16%)
Carbohydrates
40g
(13%)
Protein
27g
(54%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
1591mg
(66%)
Potassium
936mg
(27%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
5299IU
(106%)
Vitamin C
18mg
(20%)
Calcium
156mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 321
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 1591mg | 66% |
| Potassium | 936mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 5299IU | 106% |
| Vitamin C | 18mg | 20% |
| Calcium | 156mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.