Instant Pot Chicken and Wild Rice Soup

Instant Pot Chicken and Wild Rice Soup

  • Servings: 12+
  • Difficulty: easy
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  • 2 T. butter
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 6 cups water
  • 3 chicken breasts, raw (preferably with bones)
  • 1/3 c. wild rice
  • 2/3 c. long grain rice
  • 1 t. salt
  • 1/4 t. pepper
  • 1 t. dried parsley
  • 2 T. tapioca flour + 2 T. water
  • 4 oz. cream cheese
  • 1 1/2 cup milk
  • 1/2 cup cream


  1. Melt butter in Instant Pot insert on Saute setting. Add onions, carrots, celery and saute until tender. Add water, raw chicken, rices, salt, pepper and parsley. Combine 2 T. of tapioca flour and 2 T. water and then stir into soup to thicken.
  2. Set Instant Pot to Manual on High Pressure and cook for 5 minutes. NPR for at least 5 minutes (can keep on warm until closer to meal time if necessary). Stir in cream cheese, milk and half and half until heated through.

This hearty, kid-friendly, gluten-free soup is so easy because it’s made with ingredients you probably have on hand.


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