There’s nothing cozier than a warm bowl of creamy soup on a cold day.

This creamy chicken and rice soup is hearty, comforting, and easy to make in the Instant Pot.

With tender chicken, vegetables, wild rice, and a rich creamy broth, it’s a one-pot meal the whole family will love.

Why You’ll Love This Recipe

It’s a complete meal in one bowl—protein, veggies, and grains.

The Instant Pot makes it quick and nearly hands-free.

Creamy broth gives it a comforting, cozy flavor.

Easy to thicken to your preference with a simple cornstarch slurry.

What You’ll Need (Ingredient Highlights)

Chicken breasts – lean, tender, and perfect for shredding or dicing.

Uncle Ben’s Wild Rice – adds earthy flavor and texture, plus comes with seasoning.

Carrots, onion, and mushrooms – the veggie base for flavor and heartiness.

Heavy cream – creates the rich, silky texture.

Chicken broth – the flavorful cooking liquid.

Cornstarch – optional, for thickening the soup.

Pro Tips Before You Start

Scrape the bottom of the pot after sautéing to avoid a burn warning.

Let the pressure release naturally for 5 minutes before quick release for best texture.

Stir in the cream slowly to prevent curdling.

If reheating leftovers, warm gently to keep the creamy texture.

How to Make Creamy Chicken and Rice Soup

Step 1 – Sauté the vegetables

Turn Instant Pot to sauté mode.

Add butter, onions, carrots, and mushrooms.

Cook until onions are translucent, about 5 minutes.

Step 2 – Add chicken and rice

Stir in chicken breasts, chicken broth, wild rice, and the seasoning packet.

Make sure nothing is stuck to the bottom.

Step 3 – Pressure cook

Seal the lid and cook on manual high pressure for 8 minutes.

Let pressure release naturally for 5 minutes, then quick release.

Step 4 – Shred the chicken
Remove chicken, chop or shred into bite-sized pieces, and return to the soup.

Step 5 – Make it creamy

Slowly stir in heavy cream until blended.

Add salt to taste.

Step 6 – Thicken if desired

For a thicker soup, mix 1 cup hot broth with cornstarch, then stir slurry back in.

Let rest with lid on for 10 minutes before serving.

What to Serve It With

Pair with crusty bread or garlic knots.

Serve with a side salad for a lighter balance.

Top with fresh parsley or thyme for freshness.

Variations / Substitutions

Use chicken thighs instead of breasts for richer flavor.

Swap wild rice for brown or jasmine rice (adjust cooking time).

Make it dairy-free by using coconut milk or a plant-based cream.

Add spinach or kale for extra greens.

Storage & Leftovers

Refrigerate in an airtight container for up to 4 days.

Reheat gently on the stove over low heat—avoid boiling after adding cream.

Freeze before adding cream for up to 2 months. Add cream after thawing and reheating.

FAQs

Can I use rotisserie chicken instead?
Yes, add cooked chicken at the end with the cream to save time.

Can I make this without an Instant Pot?
Yes, simmer on the stovetop for about 30–35 minutes until chicken and rice are cooked.

Will the rice get mushy in leftovers?
Yes, it may soften, but the soup will still taste great.

Can I use half-and-half instead of cream?
Yes, though the soup will be less rich.

Can I make it vegetarian?
Swap chicken for mushrooms and use vegetable broth.

How do I prevent curdling when adding cream?
Add slowly, stirring constantly, and keep heat low.

Final Thoughts

This creamy chicken and rice soup is the ultimate comfort food—creamy, flavorful, and filling.

Whether you serve it on a weeknight or when hosting friends, it’s guaranteed to warm everyone at the table.