Instant Pot Creamy Chicken Wild Rice Soup Recipe

Instant Pot Creamy Chicken Wild Rice Soup Recipe

Instant Pot Creamy Chicken Wild Rice Soup Recipe

This Instant Chicken Cream Instant Chicken Rice Soup is one of the best soups my family has. It’s got classy ingredients that’s basically a comfortable chicken soup.

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes

Instant Pot Creamy Chicken Wild Rice Soup Recipe


  • 1 cup sliced carrots
  • 5 tablespoons of salted butter
  • 2 bay leaves
  • 4 cups of chicken stock
  • 2 cups of water
  • 2 cups and a half
  • 1 pound boneless skinless chicken breast
  • 1 cup of chopped onion
  • 1 cup of celery cut into pieces
  • 8 ounces of diced mushrooms
  • 1 cup of rinsed raw wild rice
  • 6 cloves of minced garlic
  • 1 teaspoon of dried parsley
  • 2 tablespoons of Mrs. original seasoning Versatile dash or multipurpose seasoning without sodium
  • 1 teaspoon of salt
  • 1/2 teaspoon pepper
  • 1/3 cup all-purpose flour


  1. Place onions, carrots, celery, mushrooms, rice, chicken, garlic, parsly, mrs. dash, bay leaf, broth, salt water and pepper to instant pan.
  2. Cover and cook in soup (or high pressure) settings for 35 minutes. When time runs out do a quick release. While the steam is released, prepare the roux.
  3. To make roux, in a small saucepan, melt the butter over a medium beat. After melting, stir in the flour. After the butter and flour are combined well, gently shake it in half and half. After the sauce has thickened (about 2-3 minutes) remove it from the heat.
  4. After the pressure is released, open and remove the chicken, cut it with two forks, and add it back to the instant pan.
  5. Stir the prepared roux into an instant pan and let it sit for 5-7 minutes before serving. And adjust salt and pepper as desired.

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