Instant Pot Creamy Chicken and Wild Rice Soup

This Instant Pot creamy chicken and wild rice soup delivers everything people love about a slow-simmered classic but with the convenience of pressure cooking. The base starts with sautéed carrots, celery, onion, and garlic, which create a fragrant foundation before the fresh herbs and chicken develop deeper flavor under pressure. Wild rice cooks perfectly alongside the chicken, releasing starch that helps naturally thicken the broth.
Once cooked, the chicken is shredded and returned to the pot along with a quick butter-and-flour paste that adds body without extra fuss. Kale softens right at the end, and a splash of half-and-half brings silky richness without making the soup heavy. A squeeze of lemon brightens everything up before serving. For tools, you'll need an Instant Pot, a wooden spoon, a ladle, and a small bowl for the thickening paste. This soup reheats beautifully and makes a cozy meal for busy nights or meal prep alike.

1. Brown the chickenSeason the chicken with salt and pepper. Set the Instant Pot to sauté and heat the olive oil. Working in batches, brown the chicken on both sides until golden, then transfer to a plate.Browning adds depth of flavor and keeps the chicken from tasting flat.Wipe any splatters from the rim of the pot before continuing to prevent sticking.

2. Sauté the vegetables and herbsAdd the celery, carrots, garlic, onion, rosemary, sage, and thyme. Cook for 1 minute, stirring often. Pour in the white wine and scrape up any browned bits. Reduce by half, then add the chicken broth, wild rice, and water. Return the chicken and add the bay leaf.Scraping the brown bits ensures the soup gets all the cooked-in flavor.Rinse the measuring cup used for wine or broth immediately to avoid residue.

3. Pressure cookLock the lid and cook on high pressure for 25 minutes. Release the pressure carefully, then remove the lid when safe.If the rice looks underdone, let the soup sit on warm mode for several minutes.Use a folded towel when venting steam to keep condensation off your counter.

4. Shred the chickenTransfer the chicken to a bowl and shred with two forks.Shred while the chicken is hot for easier, cleaner strands.Place a paper towel under the bowl to catch drips.

5. Thicken the soupMash together the butter and flour in a small bowl to form a paste. Return the chicken to the pot, then stir in the butter mixture and set the Instant Pot to sauté. Add the kale and cook for about 2 minutes.This classic beurre manié technique thickens without lumps.Use a silicone spatula to prevent sticking as the soup thickens.

6. Finish and serveStir in the half-and-half and bring to a gentle simmer. Press cancel. Remove the bay leaf, add the lemon juice, and season with salt and pepper before serving.Add the lemon at the end to keep the flavor bright and fresh.Soak the Instant Pot insert in warm soapy water right after serving for easy cleaning.

boneless skinless chicken thighs2 lb

- meat

Kosher salt1 tsp

- Spices

Black Pepper1 tsp

- Spices

Olive Oil1 tbsp

- Oil & Vinegar

Celery3 stalk

- Produce

Carrots2 large

- Produce

Garlic1 clove

- Produce

Onion1 whole

- Produce

Fresh rosemary2 tsp

- Produce

Fresh Sage2 tsp

- Produce

Fresh thyme2 tsp

- Produce

White Wine1/2 cup

- Liquor

low-sodium chicken broth4 cup

- broth

wild rice1 cup

- grains

Water1/2 cup

- Beverages

bay leaf1 leaf

- Spices

salted butter2 tbsp

- dairy

All-Purpose Flour2 tbsp

- Baking

kale4 cup

- produce

half-and-half1/2 cup

- dairy

Lemon Juice1 tbsp

- Produce

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Instant Pot Creamy Chicken and Wild Rice Soup