Instant Pot Creamy Chicken and Wild Rice Soup

There are some recipes that hit the spot every time. This Instant Pot Creamy Chicken and Wild Rice Soup is a new cozy weather staple recipe! Creamy, dreamy, packed full of veggies and fresh herbs, and so easy to make thanks to the Instant Pot. It’s also topped with buttery garlic mushrooms for the ultimate flavor bomb! This recipe can be modified with a Paleo, Keto, and Whole30 option.

The coziest and comforting Soup:

It’s that time of year where we all want to put on sweat pants, grab a cozy blanket, and spend an evening hanging out by the fire. Or maybe that’s just me? I love this time of year because I am the ultimate lover of all things cozy!

If I am trying to describe that kind of night I love by using a recipe, this recipe for Creamy Chicken and Wild Rice Soup would be it!!! It’s the ultimate comfort food dish, while still light and healthy. As a nutritionist, my favorite recipes are those comforting dishes that I can make lighter. The creamy thickness of the soup is comforting and delicious, and the addition of fresh herbs has this soup bursting with flavor! Those garlic mushrooms on top are like icing on the cake.

It’s also so perfect for those evenings when we don’t feel like cooking. Because it’s so dang easy. Like throw everything in the Instant Pot or Slow Cooker easy. You guys are going to want to bookmark this one and make it ASAP!!

How to make Instant Pot Creamy Chicken and Wild Rice Soup:

Let’s gather up these easy ingredients:

• chicken breast
• onion
• carrots
• celery
• wild rice
• rosemary (dried or fresh)
• thyme (dried or fresh)
• sage (dried or fresh)
• bay leaves
• sea salt
• chicken broth
• heavy cream, half and half, or coconut cream (full fat)
• fresh parsley
• Bella mushrooms
• garlic
• butter, ghee, or avocado oil

The only thing we really need to prep is chopping our onion, celery, and carrots.

The best part of this recipe is that we toss everything into the Instant Pot without having to cook a thing. In the Instant Pot, toss in the veggies with the chicken and uncooked rice, add in your herbs, and then top with chicken broth. Seal the lid and cook on high pressure for 15 minutes!

When you have about 10 minutes left on your IP timer, start making the mushrooms. Heat up a large skillet to medium high heat. Add in the oil or butter and saute the garlic for 1 minute. Then add the mushrooms. Cook for 5-7 minutes, stirring frequently until the mushrooms are nice and soft, browned, and flavorful. Sprinkle with a little sea salt.

Once the soup is done, use a quick release. Once the steam is completely released, remove the lid. Remove the chicken and shred with a fork, place it back into the pot. Stir in the cream and add in fresh parsley. Let cook on the warm setting for about 5 minutes, then pour into individual bowls. Spoon the mushrooms on top!

Slow Cooker variation:

The slow cooker version is equally simple, but just takes longer and requires some planning in advance. Add the veggies, chicken, rice, herbs, and chicken broth into the slow cooker. Cook on low for 6 hours. Make the mushrooms like you did above. Once cooking is complete, stir in the cream and fresh parsley.

Paleo, Whole30, Keto variations:

Paleo and Whole30: For a paleo and Whole30 variation, omit the wild rice. Instead, once cooking is complete, toss in 2 cups of cooked cauliflower rice. Instead of cream or half and half, use full fat coconut cream.

Keto: For a keto variation, limit the carrot to just one diced carrot and add an additional stalk of celery. Omit the wild rice and toss in 2 cups of cooked cauliflower rice after IP cooking is complete. Use heavy cream, half and half, or coconut cream to finish it off. You can also top with parmesan cheese!

Serving and Storing:

Serve with a side salad or crusty bread. A few of my favorite side dishes for this soup:

• Apple Slaw with Toasted Pecan Vinaigrette
• Shaved Brussels sprouts and Pear Salad
• Fall Harvest Salad

This soup will keep well in the fridge for up to 5 days. You can also freeze in an air tight container for up to 3 months.

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Instant Pot Creamy Chicken and Wild Rice Soup

This Instant Pot Creamy Chicken and Wild Rice Soup is creamy, dreamy, packed full of veggies and fresh herbs, and so easy to make thanks to the Instant Pot. Paleo, Whole30, and Keto options!

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Calories 538 kcal

Author Amy Rains

5 from 18 votes

Print

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

1. 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.

2. 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.

3. 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.

4. Pour into individual bowls to serve. Top with garlic mushrooms and additional salt to taste.

5. 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.

Calories 538kcal

Fat 27g

Saturated fat 15g

Cholesterol 149mg

Sodium 1627mg

Potassium 1328mg

Carbohydrates 42g

Fiber 5g

Sugar 5g

Protein 35g

Vitamin A 6412%

Vitamin C 33%

Calcium 107%

Iron 3%