There’s nothing more comforting than a nice warm bowl of soup, but who has time to whip one up? With your instant pot, you can have this chicken and wild rice soup in a few minutes with little work.
Instant pot chicken and wild rice soup recipe
A few months ago, when my friend was sick, I wanted to make her something to help her feel better. I thought about a really yummy soup I had at Panera Bread so I decided to make up a copycat recipe for that chicken and wild rice soup. I’m just guessing what was in it, but it tasted great to me.
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She loved it and it helped her in the healing process, so it was a winner in my book. I wanted to share it with you.
Frozen chicken in the instant pot
I love how instant pot recipes can be made with meat that is frozen solid. I use frozen meat in most of my instant pot recipes and I did in this one as well. Thawed chicken is fine also, but know if you forgot to thaw your meat, the instant pot will have your back.
This recipe made enough chicken and wild rice soup to bring two quarts to my friend for her and her family and have a quart leftover for my husband and me to eat. What’s better than feeding two families with one mess?
Chicken wild rice soup instant pot
To make this soup, all I had to do was chop up a few vegetables and throw stuff in the pot. Once it was cooked, I had to shred up some chicken and the rest was a piece of cake. The instant pot makes dinner a whole lot easier. This instant pot chicken wild rice soup was super simple.
Instant pot chicken wild rice soup
I love cooking in bulk because if I’m going to get the mess out to cook something, I want to be able to eat it more than once. I like freezing half of what I cook or even more than half so I can pull out a surprise meal from the freezer that’s delicious.
This soup freezes great.
Warm, creamy, savory chicken and wild rice soup made in a snap in the instant pot.
- 2 boneless, skinless chicken breasts
- 2 qt chicken stock
- 4.3 oz box wild rice
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 c heavy cream
- 1 tsp oregano
- 1/2 tsp thyme
- 3 T olive oil
Turn the instant pot on sauté.
Add oil, onion, and veggies.
Cook and stir for one minute.
Add chicken, stock, rice, herbs garlic and salt and pepper to taste.
Turn the instant pot on high or soup for 30 minutes.
Do a quick release.
Remove chicken and allow to cool.
Shred and add back to the soup.
Add heavy cream and stir.
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