Instant Pot Chicken and Wild Rice Soup Recipe

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I’m determined to learn how to use my Instant Pot as I know it could make meal planning easier. My hubby and son aren’t feeling well, so I made Chicken and Wild Rice Soup in my Instant Pot last night. It turned out so good that we ate almost all of it. Even my two year old loved it. So, today I thought I’d make another pot of soup so I could write down my steps and share my recipe. This is a broth based Chicken and Wild Rice Soup recipe so that it’s a healthier version.

I’ve included step-by-step pictures below as well as an easy to read printable version at the bottom of this post. If you are somewhat familiar with your Instant Pot, you may want to just skip down to the bottom.

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Dice veggies.

Turn the Instant Pot to saute’. Add 1 tablespoon olive oil and diced veggies. Saute’ until veggies are soft.

Pour 1/3 cup chicken broth into Instant Pot and stir to deglaze the pot.

Add diced chicken and seasoning packet from the wild rice.

Finally, add wild rice, additional seasonings, and 3 1/2 cups chicken broth. Click lid in place then select Manual on the Instant Pot and set time for 6 minutes. The display will switch to “on” while the Instant Pot comes to pressure. This takes several minutes. At the end of the cooking time, NPR (natural press release) for 7 minutes. This means to wait for the display to read 7 minutes before releasing steam.
Release steam until pin drops down. I placed a towel on top of the steam release so that soup would not spew out of it.

Remove the lid, then use a fork to shred the diced chicken chunks.

Turn the Instant Pot to the saute’ function, then add additional chicken broth until soup reaches desired consistency. Allow soup to come to a boil then turn off Instant Pot. Enjoy!

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Instant Pot Chicken and Wild Rice Soup Recipe

Ingredients

• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 tablespoon olive oil
• 3 chicken breast, diced into cubes
• 48 oz chicken broth
• 1 box Uncle Ben's quick cooking wild rice
• ¼ teaspoon rosemary
• 1 tablespoon parsley
• 1 tsp poultry seasoning
• 1 tsp minced garlic
• ½ teaspoon Italian seasoning
• 1 tsp salt
• 1 tsp pepper

Instructions

1. On your Instant Pot select the Saute' feature.
2. Add 1 tablespoon of olive oil, onions, carrots, and celery.
3. Saute for 5 minutes or until cooked through.
4. Add ⅓ cup of chicken broth. Scrap the bottom of the pan to deglaze.
5. Add diced chicken, the seasoning packet from the wild rice, rice, 3½ cups chicken broth, and additional seasoning.
6. Click lid in place then select Manual on the Instant Pot and set time for 6 minutes.
7. The display will switch to "on" while the Instant Pot comes to pressure. This takes several minutes.
8. At the end of the cooking time, NPR (natural press release) after 7 minutes. This means to wait for the display to read 7 minutes before releasing steam.
9. Release steam until pin drops down. I placed a towel on top of the steam release so that soup would not spew out of it.
10. Remove the lid, then use a fork to shred the diced chicken chunks.
11. Set Instant Pot to saute' then add additional chicken stock until soup reaches desired consistency.
12. Allow soup to come to a boil then turn off Instant Pot.
13. Enjoy!

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