Instant Pot Creamy Chicken and Wild Rice Soup

chicken and rice.jpg

(My spring tablecloth is out!!)

This is my favorite soup. Every time I make it I ask myself why I don’t make it more often. It is sooo simple and it tastes amazing. Nothing fancy, just really good.


  • 1 finely chopped onion
  • 4 stalks of celery finely chopped with leaves
  • 5-6 finely chopped carrots
  • 2 lbs chicken breasts
  • 1 can cream mushroom soup
  • 1 49 oz can chicken broth
  • 2 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 2 teaspoon black pepper
  • 2 8 oz microwavable rice pouches (1 wild, 1 white)*
  • 1/2 cup heavy cream

Salt and pepper to taste

*I used 1 pouch of Simply Balanced Cultivated Wild Rice from Target and 1 pouch of Uncle Ben’s Jasmine Rice)  This comes out to 4 cups of cooked rice. You can sub in 4 cups of any cooked rice you choose. 🙂


  1. Add chopped vegetables, chicken breasts, cream of mushroom, broth, and all seasonings to the Instant Pot. Stir.
  2. Add lid, seal and set to cook for 16 minutes. (It will take about 10 minutes for the pot to heat/pressurize.)
  3. While you’re waiting, follow the directions on the microwavable rice pouches to cook.
  4. When cooking time on the Instant Pot is finished, depressurize and remove lid. Remove chicken and chop or shred into bite-sized pieces.
  5. Add chicken back to the pot. Then add rices and heavy cream and stir. Taste and add salt or pepper as needed. I didn’t find it needed much salt, but I love to add extra pepper to things. 🙂