Instant Pot Creamy Chicken and Wild Rice Soup

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.

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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

1. Prep your veggies. Chop up onion, carrots, and celery. That’s really all the prep you need.
2. 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.
3. Cook under pressure. Seal the lid and set to high pressure for 15 minutes.
4. 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.
5. 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.
6. 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!!

5 from 20 votes

Instant Pot Creamy Chicken and Wild Rice Soup

By Amy Rains

Prep: 10 minutes mins

Cook: 15 minutes mins

Servings: 4

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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!

Equipment

• Instant Pot

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Ingredients 

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• ▢ 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

Cook ModePrevent your screen from going dark

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

Calories: 538kcal, Carbohydrates: 42g, Protein: 35g, Fat: 27g, Saturated Fat: 15g, Cholesterol: 149mg, Sodium: 1627mg, Potassium: 1328mg, Fiber: 5g, Sugar: 5g, Vitamin A: 6412IU, Vitamin C: 33mg, Calcium: 107mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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