Instant Pot Creamy Chicken and Wild Rice Soup

Sharing is caring!

Jump to Recipe

When cold days roll in, there’s nothing more comforting than a bowl of homemade soup. This instant pot creamy chicken and wild rice soup is the perfect soup to warm you up from the inside out. It’s creamy, cozy, and loaded with tender juicy chicken, a hearty nutty rice blend, and fresh herbs.

If this is your first time using your instant pot for a creamy soup, you’ll be amazed at how easy it is. In under an hour, you’ll have a restaurant-worthy meal that tastes like it’s been simmering on the stove top all day.

**This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission by linking to Amazon.com and affiliated websites.

Why You’ll Love This Creamy Chicken and Wild Rice Soup

This instant pot creamy chicken and wild rice soup checks every box — creamy, hearty, and full of flavor. It’s also a healthy chicken meal that feels like comfort food. Whether you use chicken thighs, chicken breasts, or even leftover rotisserie chicken, the result is always tender and delicious.

If you’ve ever made creamy chicken soup on the stove top or in a medium saucepan, you’ll appreciate how the instant pot speeds things up. The natural release method ensures a rich texture while keeping every bite moist and flavorful. Pressure cooking today has truly changed the game for homemade soups.

Ingredients Needed for Creamy Chicken and Wild Rice Soup

• 2 tbsp butter (or olive oil)
• 1 medium onion, diced
• 1–2 large carrots, diced
• 4–6 cloves garlic, minced
• 2 tsp salt
• 1 tsp dried rosemary
• Black pepper, to taste
• 32 oz chicken broth or homemade chicken broth
• 1 cup milk (whole milk or skim milk)
• ½ cup heavy cream (or coconut milk for dairy-free)
• 1 cup wild rice or wild rice blend
• 1½ lbs boneless, skinless chicken thighs (or chicken breasts)
• 4 cups baby spinach
• Grated parmesan cheese
• Lemon juice, for serving

How to Make Instant Pot Creamy Chicken and Wild Rice Soup

Sauté the Vegetables

Turn your instant pot to the sauté feature and add the butter or olive oil. Once it melts, add the diced onion and carrots. Cook on medium heat until they begin to soften, then stir in the minced garlic. Season with salt, dried rosemary, and black pepper. The aroma alone will make you fall in love with this recipe.

Add Liquids and Rice

Pour in the chicken broth, milk, and heavy cream. Stir well, then add the wild rice and chicken thighs.

Pressure Cook the Soup

Secure lid and ensure the steam valve is in the sealing position. Set the instant pot to cook on high pressure for 25 minutes. When the cook time is up, let the instant pot naturally release for 10 minutes before venting the remaining pressure. Once all remaining steam escapes, carefully remove the lid.

Shred the Chicken

Take the chicken thighs out of the pot and shred them in a medium bowl using two forks. The pressure cooking process locks in moisture, giving you tender juicy chicken every time.

Add Spinach and Finish the Soup

With the instant pot set to “keep warm,” stir in the baby spinach and let it wilt gently into the creamy broth. Return the shredded chicken to the pot and mix everything together. The result is a creamy chicken soup with a perfect balance of textures and flavors.

Serve and Enjoy

Ladle the soup into a small bowl and top with grated parmesan cheese and a squeeze of lemon juice. This creamy broth paired with chewy wild rice and hearty chicken makes the perfect soup to serve alongside homemade bread.

Tips and Variations

Rice Options

For best texture, use true wild rice or a hearty nutty rice blend. Avoid long grain white rice or brown rice since they can overcook.

Thickening

For a thicker texture, stir a small flour mixture or corn starch slurry into cold water and add it at the end. For a thinner soup, add an extra cup of broth or cups of water.

Flavor Boosts

Try adding a bay leaf, fresh herbs, or garlic powder. You can even toss in meaty umami mushrooms for extra depth.

Time-savers

If you have leftover chicken or leftover rotisserie chicken, add it after cooking to shorten your cooking time.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors develop beautifully by the next day.

How to Make This Recipe Without an Instant Pot

Don’t have an instant pot? No problem! You can still enjoy this creamy chicken and wild rice soup with the same rich flavor and tender juicy chicken. Whether you’re cooking on the stove top or using a slow cooker, the process is simple — it just takes a little more time.

Stove Top Method

In a medium saucepan or large soup pot, melt butter or warm olive oil over medium heat. Sauté the diced onion, carrots, and garlic until they soften. Add the salt, black pepper, and dried rosemary to release even more flavor.

Next, add your chicken broth, wild rice blend, and chicken thighs or chicken breasts. Bring everything to a light boil, then reduce to medium heat and cover. Let it simmer for about 45 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.

Remove the chicken, shred it, and return it to the pot. Stir in the milk and heavy cream to create that signature creamy broth. Add your spinach and allow it to wilt before serving. If the soup thickens too much, stir in a cup of broth or a few cups of water to thin it out to your liking.

Slow Cooker Method

For a slow cooker chicken version, add the butter, onion, carrots, garlic, wild rice blend, chicken stock, and seasonings directly into your slow cooker. Place the chicken thighs or breasts on top, secure lid, and cook on low for 6–7 hours or on high for about 4 hours.

Once the chicken is tender, remove it, shred it, and stir it back in along with the milk and heavy cream. The result is the same creamy chicken soup you’d get from pressure cooker chicken — just with a longer cooking time.

Both methods create a hearty soup full of flavor and creamy goodness. It’s the perfect soup to make on cold days, especially if you don’t have an 8-quart instant pot or prefer the traditional way of cooking.

Final Thoughts

This instant pot wild rice soup is easily one of my favorite recipes for busy nights or cozy weekends. It’s a good thing to make extra because the leftovers taste even better the next day.

Next time you’re at the grocery store, grab what you need for this easy creamy chicken recipe and give it a try. You’ll have the perfect soup to share with family and friends.

Sharing is caring!