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Instant Pot® Chicken and Wild Rice Soup

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Instant Pot® Chicken and Wild Rice Soup
  • Prep 50 min
  • Total 1 hr 50 min
  • Servings 10
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Chopped onions, mushrooms, carrots and celery are the fresh and flavorful base of this creamy and savory soup that stars a hearty helping of wild rice and chicken. This Instant Pot® spin on classic chicken and wild rice soup will be your go-to update on a universally loved recipe.
Updated Sep 13, 2019

Ingredients

  • 1 package (20 oz) boneless skinless chicken thighs, patted dry
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 cups chopped onions
  • 1 package (8 oz) white mushrooms, chopped
  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 cups peeled, sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup uncooked wild rice
  • 1 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • Chopped fresh thyme leaves, if desired
Make With
Make With
Progresso Broth

Steps

  • 1
    Rub chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to medium bowl.
  • 2
    Select SAUTE; adjust to normal. Add onions, mushrooms, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to drippings in insert; cook 6 to 8 minutes or until softened. Add chicken broth; heat to simmering, scraping bottom of insert with wooden spoon to remove browned bits. Select CANCEL.
  • 3
    Stir in carrots, celery and wild rice. Place chicken in even layer over wild rice mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
  • 4
    Select SAUTE; adjust to normal. Stir in chopped chicken; heat to boiling. In 2-cup measuring cup, beat whipping cream and cornstarch with fork. Stir into mixture in insert; cook 2 to 4 minutes, stirring frequently, until slightly thickened. Top with thyme leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    Like a thicker soup? Increase cornstarch to 3 tablespoons.
  • tip 2
    Cooked chicken will be very tender. Handle with care when transferring to cutting board.

Nutrition

250 Calories, 14g Total Fat, 15g Protein, 15g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
250
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
630mg
26%
Potassium
360mg
10%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
8%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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