This easy recipe for Instant Pot Creamy Chicken & Wild Rice Soup is super comforting – perfect for a winter weeknight dinner! Can be made in a pressure cooker for a quick family meal.
I've always said that my best recipes come from the nights I clean out my fridge.
I'm the kind of person who likes to use up everything in my fridge/freezer every now and then. I absolutely hate wasting food, so if I can use it up before it goes bad, I'm all about it. A few weeks ago, I had some rotisserie chicken, a little bit of half and half, cream cheese, and some frozen celery/onion to use up. From that, I did my famous “chopped challenge” (the method used to make my Instant Pot Cheesy Chicken & Rice a few years ago) to make the recipe you're reading about today – Instant Pot Creamy Chicken & Wild Rice Soup!
This soup is so easy to whip up in an Instant Pot in about 30 minutes. It basically just involves browning a few veggies, tossing in some already-cooked rotisserie chicken, cooking rice with the pressure cooker setting, and adding in your cream at the end. It's a super comforting Instant Pot soup recipe that everybody in my family loved.
You'll want this recipe around for a cold winter night – it's incredibly rich and filling! Add in a little bit of toasted French bread and you've got a perfect comfort meal.
Let's take a look at the recipe for Instant Pot Creamy Chicken & Wild Rice Soup…
Instant Pot Creamy Chicken & Wild Rice Soup
Ingredients
- 2 tbsp butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground thyme
- 1 tsp oregano
- 2 bay leaves
- 7 oz boxed long grain & wild rice mix
- 2 cups shredded rotisserie chicken
- 4 cups chicken stock
- 1 cup half and half
- 8 oz cream cheese
Instructions
- Turn your Instant Pot on saute mode and allow to warm. Add oil.
- Add onion, celery, and carrots to the hot oil. Allow to brown for 3-5 minutes.
- Add garlic and seasonings. Cook for about a minute, until fragrant.
- Add chicken and rice mix; brown for about a minute, stirring frequently.
- Add chicken stock. Turn Instant Pot to manual, 5 minutes, and lock on the lid. Allow cook cycle to finish and release pressure once cook cycle is over.
- Stir soup well. Add half and half and cream cheese until incorporated.
As always, this recipe could be easily adapted. Change to Mexican rice and corn/tomatoes for your vegetables for more of a Spanish/Mexican meal. You could sub a few peppers in and add some Italian or Greek seasoning to make it more of a Mediterranean-inspired soup. There are a ton of possibilities for adapting this recipe to your flavor profile! This could also be made without the half and half or cream cheese if you're trying to cut dairy – simply add in a little more chicken stock to still give it a soup consistency.
Hope you enjoy this one on a cold night! To see more of my Instant Pot recipes, click here.
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