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–+ servings
instant pot chicken and rice soup
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4.73 from 11 votes

Instant Pot Chicken Wild Rice Soup

Enjoy this ​​Instant Pot Chicken Wild Rice Soup for busy weeknight dinners or meal prep. Chicken breasts, wild rice, vegetables, and herbs are so nourishing and cook quickly in the pressure cooker
Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: Chicken, Instant Pot, Rice, Soup
Servings: 8 servings
Author: Silvia Dunnirvine

Ingredients

  • 1 tbsp olive oil
  • 1/2 large white onion, diced
  • 2 cloves garlic, minced
  • 3 large carrots, sliced
  • 1 cup celery, thinly chopped
  • 1 cup mushrooms, sliced
  • 4 cups chicken broth
  • 1 cup wild rice mix,
  • 1 1/2 lb 3 boneless skinless chicken breasts, cubed
  • 1/4 cup heavy cream
  • 1 tsp thyme, fresh or dried
  • 1 pinch sea salt and black pepper, to taste
  • 2 cups fresh kale, chopped

Instructions

  • Turn instant pot on sauté mode and add in oil. When the oil is hot add onion and garlic and sauté until fragrant and onions are translucent (2-3 minutes) 
  • Start to add in the carrots, celery and mushrooms. I first add the carrots, let them sauté while I chop the celery to save time. Then I add the celery, stir and let it sauté while I slice the mushrooms. Finally I add the mushrooms, thyme and season with salt and pepper. Stir and sauté for 3-5 minutes. 
  • Add broth, rice and chicken, stir to combine. Turn sauté mode off and set on high pressure for 25 minutes. 
  • Allow 5 minutes of NPR then release all remaining pressure. Open the instant pot and pour in heavy cream and kale. Stir to combine. You may want to cover the pot to allow the kale to soften a bit, however you don’t need to. 

Notes

To store: Place the leftover soup into an airtight container and store in the fridge for up to 4 days.
To freeze: Make sure the leftovers have cooled completely before transferring them to an airtight container or ziplock bag. Store in the freezer for up to 3 months. 
To reheat: Place the chilled or thawed soup into a large pot and heat over medium-high heat. Add additional chicken broth as necessary and serve when warmed through.

Nutrition

Calories: 243kcal | Carbohydrates: 21g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 582mg | Potassium: 662mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6394IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 1mg