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Instant Pot Chicken Wild Rice Soup
Quick cooking creamy
60 minutes,   8 Servings
recipe image
Ingredients
2 Tbsp Butter
1 cup Onion, diced small
1 cup Carrots, diced small
1 cup Celery, diced small
2 cans Chicken broth
2 large Chicken breasts (boneless, skinless, uncooked and diced in to 1/2 inch or smaller pieces)
1 box 6-oz box long grain & wild rice (Uncle Bens or similar), seasoning packet discarded.
1 tsp Salt
½ tsp Black pepper
dash Red pepper flakes
1 Tbsp Dried parsley
2 Tbsp Cornstarch
2 Tbsp Water
4 ounces Cream cheese cut in to cubes
1 cup Milk
1 cup Half and half
Preparation
1.  Select saute on your pressure cooker.
2.  Add 2 tablespoons of butter to the pot.
3.  When the butter is melted, add 1 cup of onion.
4.  Now add 1 cup of carrots to the pot.
5.  Then add 1 cup of celery.
6.  Cook, stirring occasionally until vegetables are tender, it would take roughly about 5 minutes.
7.  Add 2 cans of chicken broth to the pressure cooking pot.
8.  Add the diced uncooked chicken breasts to the pot.
9.  Add the box of long grain and wild rice (discard the seasoning packet)
10.  Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a dash of red pepper flakes.
11.  Lock the lid in place, select high pressure, and set a 5 minutes cook time before you start.
12.  When the timer beeps, turn off the pressure cooker.  © FirstPageRecipes.com
13.  Wait for 5 minutes, then perform a quick pressure release.
14.  In a small bowl, combine the 2 Tbsp cornstarch and 2 Tbsp water.
15.  Select simmer on your pressure cooker.
16.  Add the cornstarch mixture to the pot, stirring constantly.
17.  Cube 4 ounces cream cheese and add to the pot.
18.  Stir until all the cream cheese is melted.
19.  Add the 1 cup of half and half, and enough of the milk to reach desired consistency.
20.  Heat through but do not bring to a boil.

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Instant Pot Chicken Wild Rice Soup. Recipe on first page, not a blog.