Creamy Wild Rice Chicken Soup
By :Chop Secrets
Votes: 6
Rating: 4.5
Rate this recipe!
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Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Poultry, Rice & Pastas, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Brown Rice, Chicken Thighs, Half and Half
Keyword chicken recipe, chicken soup, insta pot soup, instant pot, instant pot chicken recipe, instant pot chicken soup, soup, soup recipes
Prep Time 5 minutes
Cook Time 50 minutes
Servings
8 servings
Ingredients
Pot Mixture:
  • 4 cups broth
  • 2 cups Water
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 cup celery diced
  • 1 cup carrots shredded
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 1 tbsp honey
  • 1 tbsp dried parsley
  • 1 tbsp kosher salt
  • 2 tsp pepper
  • 1 tsp garlic powder
To Finish:
  • 1/4 cup butter melted
  • 1/2 cup flour
  • 2 cups half and half
  • 1/4 cup Italian parsley chopped for garnish
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Poultry, Rice & Pastas, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Brown Rice, Chicken Thighs, Half and Half
Keyword chicken recipe, chicken soup, insta pot soup, instant pot, instant pot chicken recipe, instant pot chicken soup, soup, soup recipes
Prep Time 5 minutes
Cook Time 50 minutes
Servings
8 servings
Ingredients
Pot Mixture:
  • 4 cups broth
  • 2 cups Water
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 cup celery diced
  • 1 cup carrots shredded
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 1 tbsp honey
  • 1 tbsp dried parsley
  • 1 tbsp kosher salt
  • 2 tsp pepper
  • 1 tsp garlic powder
To Finish:
  • 1/4 cup butter melted
  • 1/2 cup flour
  • 2 cups half and half
  • 1/4 cup Italian parsley chopped for garnish
Votes: 6
Rating: 4.5
Rate this recipe!
Print Recipe
Instructions
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Carefully remove the chicken from the pot to a cutting board. Shred the chicken and return to the pot.
  5. In a medium bowl, add flour a little at a time to melted butter until it makes a paste. Ladle 1 cup of the hot soup broth into the paste and stir to incorporate, then pour the butter/flour mixture into the Instant Pot.
  6. Using the display panel select CANCEL and then SAUTE . Cook and stir until thickened, then stir in the half and half.
  7. Serve warm topped with chopped Italian parsley
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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7 replies
  2. Marshroger
    Marshroger says:

    We made this and substituted frozen turkey breast for chicken. Also illuminated the salt and added some no salt seasoning’s. It was straightforward, easy to make and turned out delicious.

  3. Bwalter
    Bwalter says:

    25 minutes is definitely too long. Would recommend more liquids too. The chicken fell apart in the instant pot so no need to actually remove from the pot.

  5. gotspeared
    gotspeared says:

    Worked out great. Made me look like a soup connesour ( if that’s how you spell it). Anyway. Great. Will do it again.

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