Carole King had it right. There are few things as comforting and tasty as Chicken Soup with Rice. And because I prefer to use wild rice as my choice of grain, this version is going to bring it to the next level. Nutty and rich in flavor, wild rice isn’t only one of the most premium around, it’s also beautiful to look at in this delectable work-of-art in a bowl.
This recipe will be on the table with any effort whatsoever in the magical Instant Pot!
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Begin with an onion…
…and dice it up.
Then, take some carrots…
…and dice those up.
And some celery stalks…
…and dice those up. These three veggies diced up and combined is a french word called a “mirepoix” (pronounced meer-pwah. There! A little French lesson for you!)
Then, take some butter, add it to the pot and give it some heat.
Once melted and bubbling…
…add in the mirepoix…
…and some mushrooms (but if you hate mushrooms, you can leave them out but you’ll also reduce the butter).
Give everything a good toss so it’s all coated in the butter.
Allow it to sauté for a few minutes until the mushrooms brown and soften.
Then, add in some garlic…
…and some sherry. Allow to simmer for another minute.
Now, pour in some broth…
…and wild rice!
(Alternatively, you can use a wild rice blend if you don’t want to just use wild rice exclusively).
Give everything a stir.
Lastly, take some chicken (I use a mix of breasts and thighs)…
…and add it to the pot, making sure it’s submerged in the broth. Secure the lid and cook at high pressure.
When done, it’ll look like this.
Take some tongs and remove the chicken…
…so it rests on a plate.
In a bowl, combine the cream…
…and whisk together until thickened and blended (the texture should look curdled, but don’t worry about that. as it will smooth out once added to the soup. Speaking of which…)
Stir in the mixture to the soup…
…and stir until blended.
Add the final optional, yet suggested touches of some creole seasoning…
…and, you guessed it, Boursin!
Give a good stir until fully melded into the soup (mmmm)…
Now, shred that fork-tender chicken using (what else?) a pair of forks…
…return it to the soup and stir.
Ladle into bowls…
show off this beautiful soup…
…and give Carole King a high five! What a perfectly comfortable, rich and hearty soup for the ages!
Instant Pot Chicken & Wild Rice Soup
Carole King had it right. Chicken Soup and Rice is a very special soup for your ladle to host. Mine uses wild rice for extra oompf and has the most wonderful, creamy and "just right" conistency.
- 6 tablespoons (3/4 stick) salted butter
- 1 Spanish or yellow onion, diced
- 2 medium carrots, diced
- 3 ribs celery, diced
- 1 tablespoon (3 cloves) garlic, crushed or minced
- 16 ounces baby bella mushrooms, sliced (optional, but suggested. If not using, reduce the butter to 4 tablespoons, which is 1/2 stick)
- 1/4 cup sherry wine (optional)
- 1 tablespoon seasoned salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried or rubbed sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried dill
- 6 cups chicken or garlic broth (I used 6 teaspoons Chicken Better Than Bouillon + 6 cups water)
- 1 – 1 1/2 cups wild rice (you don’t need to rinse it. You can also use a wild rice blend but it won’t be as prominent as wild rice on its own)
- 2 – 3 pounds boneless, skinless chicken breast and/or thighs (I used half of both. The more chicken used, the more of a stew-like consistency. Go for 1 1/2 – 2 pounds of you want it more soupy)
- 2 cups heavy cream or half & half
- 1/2 cup all-purpose flour
- 1 tablespoon Creole/Cajun/Louisiana seasoning (optional, I use Tony Chachere’s)
- 5.2 ounce package Boursin, any flavor (optional)
- Add the butter to the Instant Pot and hit Sauté and adjust so it’s on the More or High Setting.
- Once melted, add in the onion, carrots, celery and mushrooms and sauté for 5 minutes. Add the garlic and then the wine and let simmer for 1 minute and deglaze the pot for anything that’s stuck on.
- Add the seasonings, broth, rice and stir. Then, add the chicken and make sure it’s submerged in the broth.
- Hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 35 minutes. Quick release when done.
- Using tongs, remove the chicken to a bowl and shred with two forks (it will fall apart).
- In a separate bowl, whisk together the cream and flour until thickened and then stir it into the pot until melded. Then, add in the creole seasoning and Boursin (if using).
- Lastly, add back the shredded chicken and give it a final stir.
- Ladle into bowls and enjoy!
For a very thick and hearty thick soup, like a stew or creamy chicken cacciatore: use 3 pounds of chicken and 1 1/2 cups wild rice.
For a thinner soup, use no more than 2 pounds of chicken and up to 1 cup of wild rice.
As mentioned, you don’t need to use wild rice exclusively (it is pricier than most but it’s also extra delicious). You can also use a wild rice blend instead – it just won’t be as prominent.
I have made this soup so many times. It’s a huge hit with my family. It makes a lot and the leftovers are great too!
This soup was super satisfying! It made so much – I hope I can freeze some of it.
I’m so glad! You should be able to freeze the leftovers 🙂
What can you substitute for sherry wine? Also do you precook the wild rice? 1-1 1/2 cups is a lot of raw wild rice.
More broth. And no, you don’t precook the rice. Trust me. 😉
I used Port
Every time I see Boursin cheese at the grocery store, I always chuckle to myself and think of you Jeffery…..I love your recipes, especially the pot roast….
Could you use riced cauliflower instead of rice?
Sure you can! But it will become a bit mushy.
I added the cauliflower rice at the end with the Tony Chacheries and it was AMAZING!!
I highly recommend a black wild rice. Any other rice will become too soft and mushy. Just a suggestion.
What can I use instead of dairy for the cream? My husband is lactose intolerant and a lot of soup recipes call for heavy cream.
Try a lactose free milk
If the chicken is already cooked, how long just to cook the rice and then add the chicken at the end?
One time I added rotisserie chicken at the end with the Tony chacheries. It was awesome.
I can’t find the boursin here. Can I just use cream chz instead? Thanks!
What flavor of Boursin do you use? I saw a good recipe online for “Herb”.
Thank you Jeffrey! This was awesome!! Its definitely our new favorite!
35 minutes…is that bc of the rice? I don’t think I’ve ever cooked anything that long in instant pot! Lol
Wild rice takes longer 😉
If you use the rice blend do you still use the full cook time?
I did it with rice blend and cooked for 20 minutes and let it keep warm for 15 for a total of 35 and it was really good.
I made this last night and it was deee-licious! A very hearty soup with just the right amount of spices. I will definitely be making this one again.
I have prepared this every month since I’ve discovered Jeffrey’s Instant Pot website and it is ALWAYS a hit 😋😋😋❤️ Everyone wants the recipe!! In fact I have not yet made a recipe from his collection that was not a crowd pleaser 👍🏽👍🏽👍🏽
Thank you Jeffrey!
You’re a God sent 🙏🏽🙏🏽🙏🏽❤️
Made this today and it was soooo good. I did have to do a couple of things differently (didn’t have creole seasonings so made up my own). I cubed the chicken because I really don’t like having to shred it afterwards. This was so yummy and made a lot. But I’m sure it freezes well, if we can just quit eating it! thanks for sharing it.
Just plain YUMMY! I made it on a snowy (very) day and it really hit the spot. So Good!
Sherry L Ottoson
Just made this! It is to DIE for!!! Seriously one of the best soups ever!! The only thing I did differently was use rotisserie chicken because I had it available. I added it at the end. The Boursin put it over the top!!
In the video the cooked rice doesn’t appear to have “popped” open the way we typically cook wild rice in the north. Do you know if this is a fax of the type of rice you are using, or the amount of time it has cooked? Typically the “pop” is synonymous with being completely cooked. Thoughts?
Wow! Let me just say, WOW! I have cooked chicken and wild rice soup multiple times and tried this recipe for the first time last night. It was absolutely delicious! I used a mixture of breast and thigh chicken and a rice blend (I was unable to get any wild rice at the grocery store) of one and a half cups of rice. I have to say that is one of the most delicious dishes I have tasted in a while. I will absolutely make it again. I would highly recommend trying it and following the directions to a T.
Sherry L Ottoson
If I want to add rotisserie chicken instead, do I cut the cooking time?
If I use frozen chicken breasts do I need to increase the cooking time?
Can frozen chicken breasts be used in this recipe?
Wow! Definitely some of the best soup I’ve ever had. I wanted more of the stew so I followed your advise and maximized the amounts. Didn’t have sage because I don’t care for it. I find it overpowering. But, in keeping with the stew, I added 14 oz of frozen corn after I removed the chicken for shredding. I thought it was really good that way. Thanks for this recipe. Definitely a favorite.
We made this today and it was really good, and really rich. We added about a half pound of snow pea pods. After the pressure was released and the chicken was removed, we added the pods and brought the pot back up to pressure for 0 minutes. This worked great. We ate it tonight, will eat ii again tomorrow and also froze two full containers of it. Next time, I think we will half the recipe. Thanks for another great meal.
I buy a wonderful creamy chicken and wild rice soup from Walmart, believe it or not. I’ve been searching for a recipe with the same ingredients and finally found one! This is a fantastic recipe! I didn’t really change anything. I had portabella mushrooms so I cut them in small pieces. I had about 2 pounds of chicken and used 1.5 cups of rice. I made my own Creole seasoning and Boursin cheese from recipes I found. These two ingredients were not in Walmart’s soup but they certainly enhanced this recipe. In fact, I only used half the Boursin cheese yesterday but I’m going to add the rest when reheating it. Thanks, Jeffrey for a delicious, filling, comfort-food soup!
I make this at least once every other week. This is absolutely my favorite soup of all time!! I’ve taken it to work a few times for my employees it is definitely their favorite too.
I absolutely loved the recipe the first time I made it. I didn’t use mushrooms, but I followed everything else to the letter. Oops. I did sun cream cheese for the Boursin. I just added a little extra garlic. The only problem I had was that the chicken was a little tough. It was still delicious. I’m making it for tonight. I might try 25 minutes at pressure and natural release. I’m so looking forward to supper.
Used boneless chicken thighs..and 1/2 block of cream cheese…this soup is well worth the effort!
Can I cut this recipe in half? I am the only one eating it and it seems like an awful lot…
I made this last week, sooooo good. I couldn’t find wild rice so I used the brand on your Youtube video, Royal Blend, the rice seemed to get lost and thickened up the sauce (which wasn’t a bad thing). I didn’t have to make a slurry at the end, but still added the cream (of course!). We be making again!!…So far I am 5 for 5 with your recipes!!
This was great! Just made it and my soup disliking husband ate till he about burst!
I made this tonight and it is wonderful. So far, every recipe that we made of yours is excellent!!
Music to my eyes! Thank you!
This is so good. I followed your recipe and it was perfect. Pretty easy to put together. I’ve shared this over and over again.
I’ve been meaning to comment for years about this recipe. This is definitely my very favorite soup. Absolutely LOVE it. Great recipe, Jeffrey!
Oh I’m so glad to hear it! 😘
I used white rice instead and it turned to mush. Maybe less cook time for white rice?
Dee-lish! First time EVER for making this soup, and I knew Jeffrey’s recipe would not disappoint. I didn’t use Boursin and honestly I don’t think the soup needs it. It’s mighty tasty without. Thanks for another fantastic recipe, Jeffrey!
Would it work to use puréed cauliflower in place of the cream?
You can! Although it will be a different texture.
Going skiing and not sure if there is an Instant pot 😬. Thoughts on trying a slow cooker if that’s available? Ever tried it stovetop or slow cooker?
I looks delicious, but Boursin, really? A lot of us don’t live in the city where we can go get fancy cheeses. What’s an alternative?
Make your own. Recipe is on my site – do a search.
10/10, so good! I did not use Boursin/cream cheese, as it was thick and creamy without it.
I am thrilled you enjoyed it!
This was SO GOOD! Like, I brought my neighbor a bowl of soup to share how good! I thought I had all ingredients when I started, but did not, so I used 3 c mushroom broth and 4 c veggie broth instead of chicken broth & sherry. I also used cream of mushroom soup instead of heavy cream. SO GOOD.
I am so happy you enjoyed it!