Instant Pot Chicken and Rice Soup

Learn how to make Instant Pot Chicken Wild Rice Soup with tender chicken, wild rice, mushrooms, and vegetables. Its seasoned creamy broth contains no heavy cream. Ready in less than an hour, it’s incredibly nutritious and delicious!

Boneless skinless chicken breasts Onion Garlic Carrots Celery Potatoes Dried mushrooms or brown mushrooms Wild rice Chicken broth or water Thyme Mustard Garlic powder Salt Ground black pepper Whole milk Parsley

What You Need

In 6 or 8 quart Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper.


Cover, set pressure valve to Sealing and press Pressure Cook on High Pressure or Manual for 25 minutes.


After wait for 10 minutes to avoid food splatters. Then release pressure by turning valve to Venting.


Remove chicken onto plate and shred with 2 forks.


To Instant Pot, add milk and using an immersion blender give a few pulses until soup is desired thickness. Don’t forget to stir.


Add shredded chicken, parsley, stir and serve hot.



Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

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