Go Back
–+ servings

Instant Pot Chicken And Wild Rice Soup

Angela Milnes
Warm up with a bowl of this hearty Instant Pot Chicken and Wild Rice Soup! Packed with tender chicken, nutty wild rice, and a medley of veggies, this comforting soup is full of flavor and comes together quickly in your Instant Pot. Perfect for a cozy lunch or dinner, it’s a wholesome meal that everyone will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch
Cuisine American
Servings 6 Servings
Calories 159 kcal

Ingredients
  

  • 1 Tablespoon Olive Oil
  • 2 tablespoons Minced Garlic
  • ⅔ cup Onion diced
  • ⅔ cup Carrots diced
  • ½ cup Mushrooms diced
  • 1 cup Chopped Spinach
  • 4 cups Low Sodium Chicken Broth
  • 2 cups Water
  • 2 Chicken Breasts Skinless
  • 1 Pkt Long Grain Wild Rice I used uncle ben’s
  • ½ teaspoon Salt optional
  • ½ teaspoon Ground Black Pepper
  • 1 tablespoon Italian Seasoning

Instructions
 

  • First, push the saute button on your Instant Pot and add the oil. Once the oil is hot, add your onion, carrots, garlic, and mushrooms. Saute them for 5 minutes.
  • Press cancel to turn the saute off. Then, add the cooked chicken, broth, water, rice and seasoning packet, salt, pepper, and Italian seasoning. Stir the rice in.
  • Next, close and lock the lid, and turn your pressure valve to the sealing position. Then hit pressure cook or manual and set the time for 20 minutes.
  • For any soups, I recommend letting the Instant Pot naturally release so it doesn’t spray through the valve. However, if you are rushed for time, you can do a manual release.
  • Remove chicken and set aside. Add the spinach and milk and stir until soup thickens. 
  • Shred the chicken and stir back into the soup.
  • Serve and Enjoy!

Notes

Pick Wild Rice: It holds its texture well and adds a nutty flavor.
Saute First: Saute onions, garlic, and chicken in the Instant Pot before pressure cooking for depth of flavor.
Avoid Overfilling: Don’t fill your Instant Pot more than two-thirds full for even cooking.
Quality Stock Matters: Use high-quality, low-sodium chicken stock for enhanced flavor.
Cook Rice Separately: To maintain its texture, cook wild rice separately and add it after pressure cooking.

Nutrition

Calories: 159kcalCarbohydrates: 8gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 49mgSodium: 183mgPotassium: 578mgFiber: 1gSugar: 2gVitamin A: 2884IUVitamin C: 6mgCalcium: 50mgIron: 1mg
Print Recipe Pin Recipe
Tried this recipe?Let us know how it was!