Instant Pot Chicken and Wild Rice Soup is a simple weeknight dinner that’s cozy and filling and comes together quickly in your pressure cooker. All you need is a few ingredients and less than an hour to get this hearty meal on the table!
Prep Time:20 minutes
Cook Time:38 minutes
Total Time:58 minutes
Yield:4-6 bowls 1x
2 boneless, skinless chicken breasts
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups chopped carrots (1/2-inch thick)
2 cups quartered cremini mushrooms
1 cup wild rice blend, uncooked
6 cups no salt added chicken broth
1/4 cup tapioca flour
3/4 cup unsweetened almond or cashew milk
2 cups packed fresh baby spinach
Grease the Instant Pot insert with cooking spray and add the chicken breasts. Season with basil, oregano, salt and pepper. Add the carrots, mushrooms, wild rice and broth and stir to combine.
Lock the lid in place and turn the valve to seal. Set the Instant Pot to pressure cook on high for 12 minutes. (It will take about 15 minutes for pressure to build).
Once the timer goes off, let pressure release naturally for 5 minutes and then do a quick release.
Open the lid and carefully remove the chicken breasts and place them on a cutting board. Shred the chicken and add back to the soup.
In a small bowl or measuring cup, add the tapioca flour and nut milk. Stir until the mixture is smooth and creamy.
With the lid removed, set the Instant Pot to sauté for 5 minutes. Slowly pour in the flour/milk mixture and stir until the soup thickens.
Once thickened, add the spinach and let it wilt. (Continue to stir the soup so it doesn’t burn onto the pot).
Taste and season with additional salt and pepper, if necessary. Serve and enjoy!
Store leftovers in an airtight glass container in the refrigerator and enjoy within 3-4 days.
You can re-heat leftovers on the stove or in the microwave. The soup will thicken in the fridge, so you may need to add some broth or water when re-heating.
Cook time may vary slightly depending on the size of your chicken breasts. Just make sure your chicken is cooked to a safe internal temperature of 165F.
This recipe calls for a wild rice blend (wild and whole grain brown rice) and I recommend sticking with that. If you use all wild rice, it will take longer to cook and white rice will cook too quickly.
I used no salt added chicken broth, but if you like your soup a little saltier, you can add some more salt or use low-sodium or regular chicken broth.
If you’d like to use fresh herbs instead of dried, just triple the amount.
Keywords: chicken soup, instant pot soup, chicken and rice soup