Instant Pot Chicken and Wild Rice Soup

While chicken noodle soup is always a classic, sometimes you need variety in your weekly meals. Pull out the pressure cooker and whip up a batch of this chicken and wild rice soup to end the monotony. Tender chicken, mushrooms, and hearty rice grains combine to make a flavorful and healthy meal. Perfect before a meal, as a meal, or to pack for lunch. Enjoy!

Tips for Making Pressure Cooker Chicken and Wild Rice Soup

This recipe was developed for the 6 QT Instant Pot, such as the Ultra model I use. The controls for other brands will be different, but the results should be very similar.

This recipe was tested at 30 minutes active cook time. The rice is soft, but not overly mushy at this time setting. For firmer rice, reduce active time to 28 minutes.

Baby Portobello mushrooms have become pretty common in most grocery stores, but if you can’t find them just substitute with whatever variety is available.

Make your own stock and keep it on hand in the fridge or freezer. Here’s our easy recipe for homemade chicken stock.

Ingredients for Pressure Cooker Chicken and Wild Rice Soup

• 1 T. extra virgin olive oil
• 2 large stalks celery, diced small
• 1 large carrot, diced small
• 1 small white onion, diced small
• 4 oz. baby Portobello mushrooms, cleaned and sliced
• 1 t. dried thyme
• 1 cup wild rice blend, rinsed
• 1 lb. boneless chicken breasts
• 2 whole bay leaves
• 6 cups chicken stock/broth, or 4 cups stock and 2 cups water
• ¼ cup fresh parsley, chopped

Directions for Making Instant Pot Chicken and Wild Rice Soup

1. Add olive oil to Instant Pot and select the Sauté function. Set to medium and once hot, add celery, carrots, and onion. Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies start to soften, approximately 3 minutes.
2. Add mushrooms and dried thyme. Stir to combine and continue cooking, stirring occasionally, until the mushrooms start to develop some color, approximately 3-4 minutes. Turn unit off.
3. Add wild rice, chicken breast, bay leaves, and broth to Instant Pot. Add lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 30 minutes.
4. When cook time is complete, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and carefully remove lid.
5. Transfer the chicken breast to a platter and shred with two forks. Return chicken to Instant Pot. Season with additional salt and black pepper, if needed, and stir to combine. Serve topped with fresh parsley. Enjoy!