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Soup • American

Instant Pot Creamy Chicken and Wild Rice Soup Recipe

Instant Pot Creamy Chicken and Wild Rice Soup is the perfect comfort food soup. Healthy vegetables, hearty wild rice, and pulled chicken in a creamy chicken stock based broth.

4.8 from 152 votes
40 mins
Total Time
6
servings
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Instant Pot Creamy Chicken and Wild Rice Soup

How to Make the Best Instant Pot Creamy Chicken and Wild Rice Soup

This Instant Pot Creamy Chicken and Wild Rice Soup is the ultimate comfort food—a warm, hearty bowl that brings everything you love about classic chicken and wild rice soup right to your table, but in half the time thanks to your trusty Instant Pot.

Loaded with tender pulled chicken, nutritious vegetables, and chewy wild rice all swimming in a rich, creamy broth, this soup is pure comfort. The key to its incredible flavor is building a proper roux at the start, which creates that luscious, velvety texture that makes every spoonful so satisfying. Unlike traditional stovetop versions that can take hours, this recipe gets you a restaurant-quality soup in just 50 minutes total.

Perfect for meal prep or a quick weeknight dinner, this soup is hearty enough to be a complete meal and pairs beautifully with crusty bread or a simple salad. Whether you’re looking for a cozy dinner or need something nourishing to warm you up on a cold day, this Instant Pot version delivers all the comfort without the fuss.

Instant Pot Creamy Chicken and Wild Rice Soup

Instant Pot Creamy Chicken and Wild Rice Soup

Instant Pot Creamy Chicken and Wild Rice Soup is the perfect comfort food soup. Healthy vegetables, hearty wild rice, and pulled chicken in a creamy chicken stock based broth.

4.8 from 152 votes
CourseSoup
CuisineAmerican
Keywordchicken and wild rice, instant pot creamy soups, instant pot soups, thick and hearty soups
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings6 servings
Calories361kcal
AuthorChristina Hill
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Ingredients

Base

Broth and Main Ingredients

Instructions

Sauté the Vegetables

  1. Heat the olive oil on the 'sauté' setting. Once hot, add the onion and carrot, season with salt and pepper.
  2. Cook for 4 to 5 minutes, stirring frequently, until onions are translucent and the carrots are soft.
  3. Carefully remove the vegetables from the pot to a separate bowl.

Make the Roux

  1. Melt the butter on the 'sauté' setting.
  2. Sprinkle the flour over the melted butter, stirring to form a paste.
  3. Continue to stir while the paste thins out and cook until it becomes a light tan color, about 2 minutes.

Build the Broth

  1. Using a whisk to avoid clumping, slowly add about 1/2 cup of the chicken stock while whisking continuously.
  2. Repeat until the roux is fully incorporated into the stock and add the remaining stock and heavy cream.

Cook the Soup

  1. Add the corn, wild rice and chicken. Close the Instant Pot and make sure the valve is on the 'sealing' setting.
  2. Cook for 20 minutes on high pressure or using the 'stew' option depending on your model.

Finish

  1. Once the Instant Pot is done cooking, manually release the pressure by pushing the valve to 'venting' - watch out for escaping steam!
  2. Once the red button goes down, remove the lid.
  3. Transfer the chicken to a separate plate and shred using two forks. While you are pulling the chicken, put the Instant Pot on the 'sauté' setting for normal heat to thicken the roux.
  4. Transfer the pulled chicken and any juices back to the soup and season with salt and pepper to taste.

Notes

  • If your broth clumps when adding the stock, you can strain it to remove lumps.
  • This soup is perfect for meal prep and stores well in the refrigerator for up to 4 days.
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