Creamy Chicken and Wild Rice Soup
By :Instant Brands Culinary Team
Creamy Chicken and Wild Rice Soup
Cozy, homey, and comforting — this creamy chicken and wild rice soup recipe is the definition of comfort food. Simple ingredients, preparation and bold on flavor. You can serve this soup with a dollop of sour cream and chopped parsley just before serving.
Creamy Chicken and Wild Rice Soup
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Course Dinner, Lunch, Soup
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Breast, Cream of Mushroom Soup, Wild Rice
Keyword instant pot soup, instant pot soup recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings
8-10 servings
Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 1/2 oz chicken breast medium diced
  • 1/2 onion diced finely
  • 2 garlic cloves minced
  • 1/3 cup celery diced finely
  • 1/3 cup carrot diced finely
  • 2 cups cream of mushroom soup
  • 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 cup wild rice blend
  • 4 cups low sodium chicken stock
  • 1/3 cup all-purpose flour
  • 3 cups milk
Course Dinner, Lunch, Soup
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Breast, Cream of Mushroom Soup, Wild Rice
Keyword instant pot soup, instant pot soup recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings
8-10 servings
Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 1/2 oz chicken breast medium diced
  • 1/2 onion diced finely
  • 2 garlic cloves minced
  • 1/3 cup celery diced finely
  • 1/3 cup carrot diced finely
  • 2 cups cream of mushroom soup
  • 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 cup wild rice blend
  • 4 cups low sodium chicken stock
  • 1/3 cup all-purpose flour
  • 3 cups milk
Creamy Chicken and Wild Rice Soup
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Select SAUTÉ, select HIGH. Select START. Add butter and olive oil to the inner pot.
  2. Once the oil and butter are hot, add the diced chicken.
  3. Sauté chicken until it turns a light, golden-brown color, about 5 minutes.
  4. Add onion, garlic, celery and carrot. Set heat to LOW and cook for an additional 1–2 minutes.
  5. Add cream of mushroom soup, salt and black pepper. Mix all the ingredients in the pot.
  6. Select CANCEL to turn off SAUTÉ.
  7. Add bay leaf, thyme sprig, wild rice, and chicken stock into the inner pot.
  8. Secure lid for pressure cooking. Select PRESSURE COOK, set pressure level to HIGH, and set time for 30 minutes (00:30). Select START.
  9. When the timer stops, allow for a 10-minute Natural Pressure Release. In the meantime, warm milk in a saucepan.
  10. Place flour in a separate mixing bowl. Gradually add warm milk to the flour and mix — this prevents lumps from forming.
  11. After 10 minutes have passed, Select CANCEL and Quick Release remaining pressure. Open lid.
  12. Select SAUTÉ on LOW. Add the warm milk, flour mixture to the soup and let simmer for 5 minutes.
  13. Select CANCEL to turn off SAUTÉ. Adjust seasoning as needed.
Recipe Notes

TIP: Add some chicken stock or milk to leftover soup before reheating as the soup will get thicker in the fridge.

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