Instant Pot Creamy Chicken and Wild Rice Soup
The weather outside doesn't feel like December right now - the weather here in Texas can change on a moment's notice. Regardless, December to me means "soup season" - I have lots of memories of my mom making big pots of soup that would fill the house with warmth and delicious smells that we never had to be told twice when it was time for dinner.
This soup is very easy to make in an Instant Pot or other pressure cooker, or even just on a stovetop without pressure cooking; alternate cooking directions are provided in the notes below the recipe card.
Adapted from Pressure Cooking Today
A classic creamy soup made quick and easy in an Instant Pot or on a stovetop.
Adapted from Pressure Cooking Today
- 2 tablespoons butter
- 1 cup sweet onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, diced
- 4 cups chicken broth
- 2 boneless skinless chicken breasts, cubed
- 6 ounces long grain and wild rice (Uncle Ben's or similar)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 dash red pepper flakes
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 ounces cream cheese, cut into 1-inch cubes
- 1 cup milk
- 1 cup half and half or heavy cream
- fresh parsley for garnish (optional)
Turn on Instant Pot to Sauté and melt butter in the pot. Add onion, carrots, and celery and cook about 5 minutes or until softened. Turn off sauté.
Discard any seasoning packets included with the rice. Add chicken broth, chicken, rice, salt, pepper, and red pepper flakes to pot. Stir to combine.
Close and lock the lid on the Instant Pot and set the vent valve to Sealing. Turn on Pressure Cook, set to High pressure, and set the timer for 5 minutes. At the end of cooking, allow a natural release for 5 minutes followed by turning the vent valve to Venting for a quick release. Carefully remove the lid after venting.
In a small bowl mix cornstarch and water to make a slurry. Set Instant Pot to Sauté and pour in the cornstarch slurry, stirring constantly.
Add cream cheese and stir until melted. Add milk and half & half and continue stirring until heated through (do not let it boil). Garnish with parsley when serving if desired.
Serving Size 1 1/4 cup
Servings 8
- Amount Per Serving
- Calories 316kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 81mg27%
- Sodium 1003mg42%
- Potassium 471mg14%
- Total Carbohydrate 21g8%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 24g48%
- Calcium 8 mg
- Iron 24 mg
- Vitamin D 11 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Stovetop (non-Instant Pot) Instructions:
- Follow steps 1 and 2 above, using a large cookpot or Dutch oven in place of the Instant Pot
- Instead of pressure cooking (step 3), bring the mixture to a boil, then reduce heat, cover, and simmer for 25 minutes or until chicken is cooked through and rice is tender
- Add cornstarch slurry, cream cheese, milk, and half & half, and heat through