Instant Pot Chicken and Rice Soup

Instant Pot chicken and rice soup is one of those easy, cozy recipes that really hits the spot! Made with wild rice and a mix of hearty veggies, it’s a comforting bowl of goodness you can enjoy any time of the year.

If you’re searching for a simple, no-fuss meal to whip up in your Instant Pot or any pressure cooker, this creamy and flavorful Instant Pot chicken and rice soup has got you covered!

It’s wonderfully hearty and creamy, with the light broth carrying fresh herbs like thyme, sage, and garlic that make every bite tasty. The wild rice and Parmesan cheese add a rich, satisfying touch that your whole family will love.

Whether you crave soup mostly during fall and winter or enjoy it all year round, this recipe makes the perfect warm, comforting meal on any chilly day at home.

This chicken and rice soup delivers bold herb flavors from sage, fresh thyme, and basil leaves. Plus, the creamy texture from Parmesan and a bit of heavy cream gives it a rich, cozy feel. Serve it alongside crusty French bread for dipping, some crackers, or a fresh green salad to round out the meal.

With wild rice and tender chicken thighs in there, it’s filling and wholesome enough to be a complete dinner made right in your Instant Pot.

When you want a warm, comforting one-pot meal that doesn’t require standing over the stove, this Instant Pot chicken and rice soup is just the answer. Made with chewy wild rice, juicy boneless chicken thighs, savory herbs like thyme, sage, and basil, plus a touch of cream and Parmesan to bring it all together — it’s a cozy dinner that’s full of flavor without any extra hassle.

In about 45 minutes from start to finish (just 5 minutes to prep and around 40 for cooking and pressure release), you’ll have a hearty, family-friendly meal that reheats beautifully and even freezes well. Below, you’ll find the full list of ingredients, easy step-by-step instructions with photos, tips to avoid common Instant Pot slip-ups, and quick swaps so you can tailor the soup to what you have on hand.

Keep reading for how to build this hearty soup, cook it perfectly in your pressure cooker, and finish it with creamy goodness for a bowl you’ll want to eat again and again — especially served with some crusty bread or a simple side salad.

Reasons You’ll Love It

This Instant Pot chicken and rice soup ticks all the boxes we busy cooks love: it comes together fast, cooks mostly hands-off, and ends up rich, cozy, and comforting thanks to wild rice, tender chicken thighs, creamy heavy cream, and sharp Parmesan. Plus, it’s a complete, satisfying one-pot meal that’s protein-packed (see our high-protein, high-fiber chicken soup for another nutrient-dense option), budget-friendly, and easy to customize.

• Quick and simple: pressure cooking speeds things up and brings out the flavors—just like in our Keto Taco Soup (Crock-Pot + Instant Pot).
• Hearty and filling: wild rice and chicken thighs make it a meal all on its own.
• Creamy but not heavy: just a splash of cream and a sprinkle of Parmesan add richness.
• Flexible and freezer-friendly: swap different rices or broths, and freeze leftovers for busy nights.
• Fam-friendly flavors: the classic herbs and savory cheese appeal to all ages.

Ingredients and Staples

• 1 tbsp avocado oil or olive oil
• 1 medium onion diced
• 3 carrots chopped
• 3 celery stalks chopped
• 4 garlic cloves minced
• 1 T flour
• 4 cups low sodium chicken broth
• 1 cup wild rice
• 1 cup frozen corn
• 2 tsp fresh thyme leaves
• 1 tsp dried sage
• 2 tsp dried basil
• ¼ tsp salt
• 1 lb chicken thighs boneless & skinless
• ½ cup heavy cream
• ½ cup shredded parmesan cheese

Step-by-Step Instructions

1. Turn the Instant Pot to Sauté (High) and heat the oil.
2. Add diced onion, chopped carrots, chopped celery, and minced garlic; sauté 4–5 minutes until softened and fragrant.
3. Sprinkle in the flour and cook, stirring, about 30 seconds to remove the raw flour taste.
4. Pour in the chicken broth and scrape the bottom of the pot to deglaze and lift browned bits.
5. Press Cancel to stop Sauté, then stir in the wild rice, frozen corn, fresh thyme, dried sage, dried basil, and salt; mix to combine.
6. Nestle the boneless skinless chicken thighs into the liquid, ensuring they are submerged.
7. Secure the lid, set the vent to Sealing, and pressure cook on high for 12 minutes.
8. Let the pressure release naturally for 5 minutes, then carefully switch the valve to Venting to release remaining pressure; open the lid and remove the chicken thighs.

9. Shred or slice the cooked chicken and return it to the pot.

   

10. Stir in the heavy cream and shredded Parmesan until the cheese melts and the soup is combined.

Pro Tips for Success

• Be sure to deglaze your pot really well after adding broth, scraping all those tasty browned bits so you don’t get a burn alert and your rice cooks evenly.
• Add the heavy cream and Parmesan only after pressure cooking and shredding the chicken to keep the soup creamy and avoid curdling (the same approach we use in our High Protein Creamy Taco Soup).
• Stick with the recipe’s timing to prevent mushy rice or overcooked veggies. Wild rice needs longer; swap to white or brown rice? Adjust cooking time or add rice later.
• Use boneless, skinless chicken thighs for tender, juicy texture and no bones to worry about. Shred the chicken before adding it back into the soup.
• If your soup thickens after sitting because the rice continues soaking up liquid, just thin it out with some extra warm broth when reheating.
• When freezing, leave about 2 inches of space at the top of your container for expansion. Thaw in the fridge overnight then warm gently, stirring in extra broth if it’s too thick.
• To thicken the soup after adding cream and cheese, set your Instant Pot to sauté mode and cook it down a bit or stir in a little slurry made from flour or cornstarch blended with cold water.
• Always taste and tweak salt at the end. Using low-sodium broth gives you control over seasoning so it’s never too salty.
• For an extra touch when serving, add crusty bread, a squeeze of fresh lemon juice, or fresh thyme leaves to brighten up the flavors and keep it fresh—an approach that also shines in our Super Greens and Beans Soup.

Variations and Add-Ins

Flour – Whole wheat flour works great for thickening, but gluten-free flours like rice or chickpea flour are good swaps for a gluten-free version. You can also skip the flour, but expect a thinner soup. For another cozy, thick soup idea, see our High Protein Broccoli Cheddar Soup.

Chicken broth – You can use vegetable broth if you want a lighter or vegetarian-friendly base, though chicken broth gives more depth. Always choose lower-sodium versions to control salt. For a fully meatless, high-protein option, check out our Protein Packed Black Bean and Lentil Soup.

Wild rice – Feel free to swap wild rice for white, brown, or even forbidden rice without any trouble.

Frozen corn – Whether canned, frozen, or fresh, corn adds great sweetness and pops of color.

Fresh thyme – If you don’t have fresh thyme, just use about 1 teaspoon of dried thyme instead—it still works well!

Chicken thighs – You can substitute chicken breasts if that’s what you have, just make sure they’re boneless and skinless for easy shredding.

Make-Ahead and Freezing Guide

This Instant Pot chicken and rice soup will keep nicely in the fridge for 2 to 3 days. Because the rice continues to soak up liquid, you may find it thickens, so add a splash of broth or water when reheating to loosen it up. For more chicken-and-rice lunches that hold well for a few days, see our 20 Minute Meal-Prep Chicken, Rice and Broccoli.

For freezing, I love using quart-sized wide-mouth mason jars—fill your soup leaving about 2 inches at the top to allow for expansion. You can also freeze in freezer-safe bags or airtight containers for up to 3 months. Always thaw in the fridge overnight before warming. If you’re prepping the fridge with grab-and-go meals instead of freezing, these Meal Prep Chicken Burrito Bowls keep well for days.

Common Questions Answered

Do you cook rice before adding to soup?

You don’t need to cook the rice ahead of time! The wild rice cooks perfectly right inside the Instant Pot along with everything else, soaking up all that delicious broth.

How do you keep rice from getting mushy in soup?

The trick is adding the rice at the right time and sticking to the cooking schedule. For this Instant Pot chicken and rice soup, the wild rice cooks just long enough to stay tender without turning mushy.

Can you put raw chicken in soup to cook?

Absolutely! Adding raw chicken thighs to the soup at the beginning lets them cook slowly and stay juicy while soaking up all the flavors. Just remember to shred them before putting them back in.

Can you overcook soup in the Instant Pot?

Yes, it’s possible to overcook soup if you’re not careful. Overcooking will cause the wild rice to get mushy, veggies to become soft, and chicken to dry out. The recipe timing helps avoid these problems, so I recommend following it closely.