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–+ servings

Instant Pot Chicken and Rice Soup

A comforting and nutritious soup made with chicken, wild rice, and vegetables, all cooked in the Instant Pot for a quick and easy meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 servings

Ingredients

For the soup

  • 1 tablespoon avocado oil (or olive oil)
  • 1 medium onion (diced)
  • 3 carrots (chopped)
  • 3 stalks celery (chopped)
  • 4 cloves garlic (minced)
  • 1 tablespoon flour
  • 4 cups low sodium chicken broth
  • 1 cup wild rice
  • 1 cup frozen corn
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon dried sage
  • 2 teaspoons dried basil
  • ¼ teaspoon salt
  • 1 pound chicken thighs (boneless & skinless)
  • ½ cup heavy cream
  • ½ cup shredded parmesan cheese

Instructions

Preparation

  • In your 6qt Instant Pot or larger, press the "saute" button and heat the oil on high.
  • Add the onion, carrots, celery, and garlic, cooking for 4-5 minutes until softened.
  • Stir in the flour and cook for about 30 seconds.
  • Add the chicken broth and deglaze the pot, scraping up any brown bits.
  • Press "cancel", then add the wild rice, corn, thyme, sage, basil, and salt. Stir until well combined.
  • Nestle the chicken thighs into the pot, ensuring they are covered in the liquid.
  • Close the lid and set the venting knob to "sealing". Pressure cook for 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
  • After 12 minutes of cooking, allow the Instant Pot to sit untouched for 5 minutes (natural release).
  • After 5 minutes, release the pressure using the venting knob.
  • When the pin drops, open the lid and remove the chicken. Cut or shred the chicken, then return it to the Instant Pot.
  • Add the heavy cream and parmesan cheese, stirring until the cheese is melted and everything is combined. Serve!

Notes

Serve hot in bowls, garnished with additional fresh herbs if desired. It pairs well with crusty bread or a simple side salad for a complete meal. This soup can also be dressed up with a sprinkle of more parmesan cheese or a squeeze of lemon juice for added zest. Store leftover soup in an airtight container for up to 4 days, or freeze for up to 3 months.