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There are recipes that just hit the spot every single time. This Instant Pot Creamy Chicken and Wild Rice Soup is the definition of cozy in a bowl!! Creamy, dreamy, packed with veggies, and full of fresh herbs, it’s the perfect cold-weather staple. To make it even better, buttery garlic mushrooms are spooned right on top for the ultimate flavor explosion. It’s one of those Instant Pot meals that just nails it every time with barely any effort and all the cozy vibes.
The Coziest Comfort Soup
This is the kind of soup you crave when you want to slip into sweatpants, grab a blanket, and curl up by the fire. Or maybe that’s just me? Either way, it’s everything I love about fall and winter cooking. As a nutritionist, I love soups because they bring comfort, nourishment, and flavor together in one bowl and this one might just be my favorite.
Each spoonful is hearty and satisfying, yet still light enough to leave you feeling good. The creamy broth wraps around tender chicken, hearty wild rice, and colorful veggies, while fresh rosemary, thyme, and sage brighten every bite. And then there are those garlic mushrooms!! They’re rich, savory, and take this soup from everyday cozy to next-level delicious.
Best part? It’s unbelievably easy. Just toss everything into the Instant Pot and let it do the work. Minimal effort, maximum flavor, and all the cozy vibes. You’ll want to bookmark this one and make it on repeat!
How to Make Instant Pot Creamy Chicken and Wild Rice Soup
- Prep your veggies. Chop up onion, carrots, and celery. That’s really all the prep you need.
- Add everything to the pot. Place chicken breast, onion, carrots, celery, wild rice, and herbs (rosemary, thyme, sage, bay leaves) directly into the Instant Pot. Pour in chicken broth and sprinkle with sea salt.
- Cook under pressure. Seal the lid and set to high pressure for 15 minutes.
- Make the mushrooms. While the soup cooks, sauté minced garlic in butter, ghee, or avocado oil. Add sliced mushrooms and cook for 5 to 7 minutes until golden and tender. Sprinkle with sea salt.
- Finish the soup. Once the timer goes off, quick release the steam. Remove the chicken, shred it with a fork, and return it to the pot. Stir in heavy cream (or half and half, or coconut cream for dairy-free) and a handful of fresh parsley. Let everything warm together for a few minutes.
- Serve it up. Ladle into bowls and spoon garlic mushrooms right on top!
Tip: If the soup seems thicker than you’d like, add a splash of extra broth before serving. If you want it even creamier, stir in a little more cream at the end.
Slow Cooker Variation
You can also make this in the Slow Cooker with just a little more planning. Place chicken, rice, veggies, broth, and herbs into the slow cooker and cook on low for 6 hours. Sauté the garlic mushrooms separately and stir in cream and parsley once cooking is complete.
Serving and Storing
This soup is satisfying all on its own, but serving it with a fresh salad or bread makes it feel extra special. I love pairing it with something crisp and tangy like this Apple Slaw with Toasted Pecan Vinaigrette or going hearty and seasonal with a Fall Harvest Salad with Pumpkin Vinaigrette.
Leftovers keep well in the fridge for up to 5 days, and the flavors actually deepen over time. For longer storage, freeze in an airtight container for up to 3 months.
This one is guaranteed to become a go-to cozy meal in your kitchen. Creamy, comforting, packed with goodness, and so simple to make. Once you try it, you’ll want it on repeat all season long!!
Instant Pot Creamy Chicken and Wild Rice Soup
Equipment
- Instant Pot
Ingredients
- 1 lb chicken breast
- 4 stalks celery, (diced)
- 2 carrots, (diced)
- 1 small yellow onion, (diced)
- 1 cup wild rice, (uncooked)
- 2 tsp dried rosemary, (or 2 tbsp fresh)
- 2 tsp dried thyme, (or 2 tbsp fresh)
- 2 tsp dried sage, (or 2 tbsp fresh)
- 2 bay leaves
- 1/2 tsp sea salt, + more to taste
- 5 cups chicken broth
- 2 tbsp butter or avocado oil
- 2 cloves garlic, minced
- 10 oz sliced bella mushrooms
- 3 tbsp fresh parsley, (chopped)
- 3/4 cup heavy cream, half and half or coconut cream
Instructions
- Begin by adding the chicken breast, chopped veggies, wild rice, herbs, sea salt, and chicken broth into the Instant Pot. Secure the lid and cook on high pressure for 15 minutes.
- When you have about 10 minutes left of cook time, cook the mushrooms. Heat a large saute pan to medium high heat. Add the butter or oil, then the garlic. Saute the garlic for one minute, and toss in the sliced mushrooms. Saute for about 5-7 minutes, or until browned and softened. Sprinkle with a bit of sea salt.
- Once cook time is complete on the IP, remove the lid. Remove the bay leaf and remove the chicken. Shred the chicken with a fork, then return the shredded chicken to the pot. Stir in cream, half and half, or coconut cream. Add the fresh parsley. Let sit for another 5 minutes.
- Pour into individual bowls to serve. Top with garlic mushrooms and additional salt to taste.
- For the slow cooker: Toss the chicken breast, chopped veggies, wild rice, herbs, sea salt, and chicken broth into the slow cooker. Cook on low for 6 hours. Cook the mushrooms as mentioned above. Remove the bay leaf. Stir in cream, half and half, or coconut cream. Add the fresh parsley. Let sit for another 5 minutes. Pour into individual bowls to serve. Top with garlic mushrooms and additional salt to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this soup recipe, easy to make and delicious!!!! Definitely add the mushrooms at the end, they add such a great flavor.
I made it tonight. Family loves it. I thickened with a little flour broth paste.
This was absolutely delicious! I used a dairy free heavy cream and I ended up putting more chicken in (1.7 lbs), since that’s what came in the package I bought, and it turned out amazing.
It seemed pretty liquidy at first, but thickened up as I was shredding the chicken.
The entire family loved it and I will definitely be making it again.
Tried this recipe, tasted great but the soup wasn’t creamy, more liquidy like the chicken broth. I used 5 cups chicken broth and 3/4C heavy cream – anything I’m missing?
Giving this a try tonight. Is there any reason the mushrooms must be cooked separately instead of all inside the instant pot together? Will it be a huge difference not to do so? Trying make things as simple as possible over here…
I like to saute them as I think it builds an extra layer of texture and really deep flavor! They can go in the Instant Pot, but will just be a different and softer texture (without that yummy garlic).
This stuff is awesome! I made it as you have it on the recipe except for halving the onion and cutting the thyme to 1/4 of the amount listed (mainly scared because I accidentally over thymed another dish and didn’t want my family to kill me…)
I didn’t do the mushrooms but maybe I’ll do those next time.
My only question is: on the serving size what volume of soup is in each final serving or how much volume does it have in the end?
I didn’t pay attention to how much volume it makes and I need to track the calories for someone that’s trying to put on some weight.
Anyway, amazing thank you we loved it.
Didn’t use any cream of any kind at the end of the recipe and it tastes shockingly delicious!!!
Glad I doubled everything.
Made this last night and it was very good. I had some issues but I think it is because I had instant wild rice… so a little thin at first. I had added some extra garlic and onion powder to the beginning of the soup because my onion was quite small.
The sage was too strong and not enough chicken flavor. So I added 4 bouillon cubes and some salt. I also added canned carrots at the end instead of at the beginning and just warmed them for a little bit.
Next time I will sear all veggies before I start. I just love that extra flavor it gives.
But all in all, it was really good. Just had to tweak it a bit.