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Panera Copycat Chicken and Wild Rice Soup made in an Instant Pot
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Instant Pot Creamy Chicken and Wild Rice Soup

This Instant Pot Chicken and Rice Soup is incredibly easy to make- making it perfect for lunches and quick dinners. The Instant Pot has this soup ready in under 30 minutes. It freezes beautifully too!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Jacqueline

Ingredients

  • 2 tablespoons olive oil
  • 8 oz sliced portobello mushrooms
  • 1 medium onion chopped
  • 2 cloves garlic
  • 4 ribs celery sliced in half lengthwise
  • 1 carrot chopped
  • 2 tablespoons Better than Bouillon Chicken
  • 4 boneless skinless chicken breasts
  • 1 quart chicken stock
  • 3 T butter
  • 3 T flour
  • 3 cups milk
  • 1 cup cream
  • 2 boxes Uncle Ben's Original Recipe Wild Rice

Instructions

  • Heat an Instant Pot on the SAUTE setting. Add the olive oil to the insert, then the mushrooms, onion and garlic. Saute until golden. 
  • Add in the celery and carrot, then stir in the Better than Bouillon. 
  • Pour in the chicken stock, rice, and seasoning packet, then place the chicken breasts in the pot. Secure the lid, set the valve to Vent and turn on Soup mode for 20 minutes. 
  • When Instant Pot is done, allow to naturally vent for 5 minutes, then manually vent the remaining pressure. 
  • Add the butter to a 2 cup microwave safe measuring cup. Melt in microwave, then stir in the flour with a fork. Stir in cream.
  • Remove chicken breasts from the pot and shred. Pour in the cream/butter/flour mixture, along with the milk and shredded chicken and stir to combine. Replace the cover for 5 minutes to let the soup warm and thicken before serving.