Go Back
+ servings
overhead view of a bowl of creamy chicken and wild rice soup
Print

Instant Pot Creamy Chicken and Wild Rice Soup

Instant Pot Creamy Chicken and Wild Rice Soup is the perfect comfort food soup. Healthy vegetables, hearty wild rice, and pulled chicken in a creamy chicken stock based broth.
Course Soup
Cuisine American
Keyword chicken and wild rice, how to make a roux in an instant pot, instant pot creamy soups, instant pot soups, thick and hearty soups
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 361kcal
Author Lauren

Ingredients

  • 2 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 medium carrots peeled and diced small
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 6 cups low-sodium chicken stock
  • ½ cup heavy cream
  • 1 15-ounce can corn, drained
  • ½ cup wild rice
  • 1 pound chicken breast fresh or frozen
  • salt and pepper to taste (about 1/2 teaspoon salt for low sodium chicken stock)

Instructions

  • Heat the olive oil on the 'sauté' setting.  Once hot, add the onion and carrot, season with salt and pepper.  Cook for 4 to 5 minutes, stirring frequently, until onions are translucent and the carrots are soft.  Carefully remove the vegetables from the pot to a separate bowl.
  • Make the roux by melting the butter on the 'sauté' setting.  Sprinkle the flour over the melted butter, stirring to form a paste.  Continue to stir while paste thins out and cook until it because a light tan color, about 2 minutes.
  • Using a whisk to avoid clumping, slowly add about 1/2 cup of the chicken stock while whisking continuously.  Repeat until the roux is fully incorporated into the stock and add the remaining stock and heavy cream.  (See notes for what to do if your broth clumps.)
  • Add the corn, wild rice and chicken.  Close the Instant Pot and make sure the valve is on the 'sealing' setting.  Cook for 20 minutes on high pressure or using the 'stew' option depending on your model.
  • Once the Instant Pot is done cooking, manually release the pressure by pushing the valve to 'venting' - watch out for escaping steam!  Once the red button goes down, remove the lid.
  • Transfer the chicken to a separate plate and shred using two forks.  While you are pulling the chicken, put the Instant Pot on the 'sauté' setting for normal heat to thicken the roux.  Transfer the pulled chicken and any juices back to the soup and season with salt and pepper to taste.

Notes

If your broth clumps with the roux, you can either use a hand blender or transfer the broth to a standard blender to smooth out the clumps before adding all of the chicken stock.
If using regular chicken stock (not low-sodium) taste the soup before adding salt.

Nutrition

Calories: 361kcal | Carbohydrates: 20g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 183mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3889IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg