This Instant Pot Chicken & Wild Rice Soup is so crazy delicious!! This soup flavor is one of my favorite soups! I love the delicious texture elements of this dish, plus I love how hearty it is. I make this dish in my Instant Pot, to make it even easier than ever! This is the perfect fall/winter recipe. I promise it will make you feel all warm and cozy inside and out! Make it with me!
Hearty Soup
My little brother Ryan is famous for saying “soup is a waste of stomach space”. He hates soup with a burning passion and I think it is hilarious. One day when he was home sick from school, I asked him what he wanted me to make for dinner.
He begrudgingly told me that soup actually sounded good. Ryan said that he wanted warm soup, but he didn’t want it to be thin and wimpy; a hearty filling soup.
I immediately knew I should make this Instant Pot Chicken & Wild Rice Soup.
Freezes Well!
This soup is one that’s going to fill you up and keep you feeling fuller, longer. It has a full serving of protein, carbs, and vegetables.
So really, it’s a well balanced meal.
This recipe also holds up in the freezer very well! So any extra you have, place it in a ziplock baggie and freeze it for a later date!
Instant Pot & Crock Pot Recipe
You can also make this recipe in the crockpot if you don’t have an Instant Pot yet. I would recommend the instant pot method because I know it tastes delicious and it’s fast!
If you are cooking this soup in the crockpot, do the same steps, but allow it to cook on high for 4-6 hours, until chicken is cooked and rice is soft.
What You’ll Need
chicken breasts
diced celery
grated carrots
water
Gold Label Chicken Base
wild rice (uncooked)
pepper
salt
dried parsley
sugar
garlic powder
thyme
half & half, heavy cream, or milk
- To the Instant Pot, add the chicken breasts.
- Add in the celery, and grated carrots.
- Combine the water and chicken broth base until dissolved, then add to the Instant Pot.
- Add the wild rice, salt, parsley, sugar, garlic powder, and thyme. Stir.
- Place the lid on the Instant Pot, seal the valve, and set the timer manually to 30 minutes.
- When finished, quick release the pressure and remove the lid.
- Using two forks, pull and shred the chicken breasts until no big chunks are left.
- Finally, stir in the half and half. Soup should be thick and creamy.
- Serve hot.
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Instant Pot Chicken & Wild Rice Soup
This Chicken and Wild Rice soup is so crazy delicious!! This soup flavor is one of my favorite soups! I love the delicious texture elements of this dish, plus I love how hearty it is.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup diced celery
- 1 cup grated carrots
- 6 cups water
- 4 teaspoons Gold Label Chicken Base
- 1 cup wild rice (uncooked)
- 1 teaspoon pepper
- 1 1/2 teaspoon salt
- 1 Tablespoon dried parsley
- 1/4 cup sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1-2 cups half & half, heavy cream, or whole milk (for creaminess)
Instructions
- To the Instant Pot, add the chicken breasts.
- Add in the celery, and grated carrots.
- Combine the water and chicken broth base until dissolved, then add to the Instant Pot.
- Add the wild rice, salt, parsley, sugar, garlic powder, and thyme. Stir.
- Place the lid on the Instant Pot, seal the valve, and set the timer manually to 30 minutes.
- When finished, quick release the pressure and remove the lid.
- Using two forks, pull and shred the chicken breasts until no big chunks are left.
- Finally, stir in the half and half. Soup should be thick and creamy.
- Serve hot.
Notes
*for the creaminess- you can use heavy cream, half & half, or whole milk! If your soup feels thick after pressurizing, add 2 cups of cream. If it feels runny, only add about a cup of cream.
My favorite way to thicken soups is to add a few tablespoons of Instant Potatoes. I add a couple of tablespoons of the dried instant pot potatoes to the hot soup and stir. In a few minutes, the base will thicken as the potatoes dissolve. So easy!
