Chicken and Wild Rice Soup (Instant Pot)
This cozy, creamy Chicken and Wild Rice Soup made in the Instant Pot is packed with tender chicken, hearty wild rice, and vegetables — the perfect wholesome comfort meal ready in under an hour.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked wild rice
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 bay leaf
- 4 cups chicken broth low-sodium
- 1 cup milk or unsweetened almond milk
- 0.5 cup Greek yogurt
- salt and pepper to taste
Optional Garnish
- fresh parsley chopped
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil, then chopped onion, carrots, and celery. Sauté for 3–4 minutes until softened and fragrant.
- Stir in garlic, thyme, and bay leaf. Sauté for another 30 seconds to bloom the herbs.
- Add the chicken breasts and uncooked wild rice on top of the sautéed vegetables.
- Pour in chicken broth and season lightly with salt and pepper. Stir gently without disturbing the chicken too much.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.
- Remove the chicken breasts and shred with two forks. Return the shredded chicken to the soup.
- Stir in milk and Greek yogurt until the soup is creamy. Adjust salt and pepper as needed.
- Finish with chopped fresh parsley. Let sit 5 minutes before serving to allow flavors to meld.
Notes
For a dairy-free version, use almond or coconut milk and omit Greek yogurt or use a dairy-free alternative. For thicker texture, mash a few veggies before adding cream. Avoid stirring in dairy before pressure cooking.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 32gFat: 14gSaturated Fat: 4gCholesterol: 70mgSodium: 620mgPotassium: 680mgFiber: 3gSugar: 5gVitamin A: 5200IUVitamin C: 6mgCalcium: 120mgIron: 2.5mg
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