Instant Pot Chicken Rice Soup (Printable Version)

Creamy, savory chicken and wild rice soup made quickly with mushrooms.

# What You Need:

→ Proteins

01 - 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

→ Vegetables

02 - 8 oz cremini or white mushrooms, sliced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced

→ Grains

07 - 3/4 cup uncooked wild rice blend, rinsed

→ Liquids

08 - 6 cups low-sodium chicken broth

→ Seasonings & Extras

09 - 1 tsp dried thyme
10 - 1 tsp dried parsley
11 - 1/2 tsp dried rosemary
12 - 1 bay leaf
13 - 1 tsp salt
14 - 1/2 tsp black pepper
15 - 2 tbsp olive oil

→ Garnish

16 - Fresh parsley, chopped

# How-To Steps:

01 - Set the Instant Pot to Sauté mode. Add olive oil. Once hot, add onion, carrots, and celery. Sauté for 3–4 minutes until softened.
02 - Add garlic and mushrooms; cook for 2 more minutes until fragrant and mushrooms begin to soften.
03 - Stir in the chicken pieces and wild rice.
04 - Pour in chicken broth. Add thyme, parsley, rosemary, bay leaf, salt, and black pepper. Stir to combine.
05 - Secure the Instant Pot lid and set the valve to Sealing. Cook on Manual (High Pressure) for 25 minutes.
06 - Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
07 - Remove the bay leaf. Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with fresh parsley, if desired.

# Helpful Tips:

01 -
  • It comes together in under an hour from start to finish, making weeknight dinners feel effortless.
  • The wild rice soaks up all the savory broth and chicken flavors, making each bite deeply satisfying.
  • Mushrooms add an earthy richness that makes this humble soup taste like it simmered for hours.
02 -
  • Don't skip the sauté step—those few minutes of cooking vegetables in oil create the flavor foundation that makes this soup taste like it was worth the time.
  • Wild rice blend cooks in 25 minutes under pressure, but pure wild rice needs 30 minutes and extra liquid, so read your package if you're substituting.
  • Taste before serving because broth brands vary wildly in saltiness, and you want to be the one in control of the final flavor.
03 -
  • If your Instant Pot tends to run hot, start checking the wild rice at 20 minutes to avoid mushy grains.
  • Bloom your dried herbs in the hot oil during the sauté phase to wake up their flavors before they go into the broth.

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