Instant Pot Chicken and Rice Soup

Instant Pot chicken and rice soup is a super simple and delicious soup made with wild rice and a mix of hearty vegetables. It’s the kind of cozy, comforting meal that warms you up from the inside out any day of the year!

If you’re hunting for an easy, weeknight-friendly meal to whip up in your Instant Pot or pressure cooker, this creamy Instant Pot chicken and rice soup is exactly what you want.

It’s bursting with flavor from fresh thyme, sage, and garlic, with the wild rice and parmesan cheese blending perfectly for a hearty, satisfying bite every time.

Whether you’re a fan of soup all year round or just look forward to it during chilly fall and winter days, this recipe is a total winner to enjoy any time you want a warm, comforting bowl at home.

Instructions

If you’re craving a no-fuss, heartwarming bowl of soup, this Instant Pot chicken and rice soup is your new go-to. It pairs nutty wild rice with tender boneless chicken thighs and a mix of sautéed veggies, all brightened up with fresh herbs and wrapped in a silky finish of cream and parmesan. You get a rich, brothy soup that’s hearty but easy enough for busy weeknights.

The best part? You only need about 5 minutes of hands-on time. The Instant Pot does most of the work, and in about 45 minutes total, you’ll have a cozy, one-pot meal that serves four. It’s great leftovers reheat like a dream, and it freezes well too — perfect for busy days when you want dinner ready fast. Keep reading for detailed steps, cooking tips, and easy ingredient swaps to make this recipe your own.

• Flavor highlights: fresh thyme, sage, basil, and a punch of garlic, finished with Parmesan for rich, savory notes.
• Texture: chewy, nutty wild rice, juicy chicken thighs, and soft, tender vegetables.
• Timing: about 5 minutes of prep, 12 minutes pressure cooking, plus 5 minutes natural release — around 45 minutes total.
• Convenience factor: all made in one pot with your Instant Pot, so minimal cleanup and maximum flavor.

Why This Soup Works So Well

This instant pot chicken and rice soup shines thanks to a blend of savory herbs like sage, fresh thyme, and basil. Creamy parmesan and silky heavy cream add a rich touch that balances the broth beautifully. Plus, wild rice gives it a nutty, hearty quality that’s just perfect for filling you up without feeling heavy.

Pair it with some crusty French bread, crackers, or a fresh side salad for dinner, and you’ve got a meal that’s quick, comforting, and totally satisfying. Bonus? The chicken stays juicy and tender, while the veggies soften just right, all thanks to pressure cooking magic.

Here’s why this Instant Pot chicken and rice soup will quickly become a weekly favorite:

• Quick and easy: Just about 5 minutes hands-on, with the Instant Pot doing the rest in under an hour. Perfect for busy families.
• One-pot wonder: Saute, pressure cook, and finish all in the same pot — minimal mess and big flavor.
• Creamy and comforting: A splash of heavy cream and fresh parmesan turns broth into something silky and satisfying without heaviness.
• Hearty and filling: Wild rice and juicy chicken thighs make it a complete meal that sticks to your ribs.
• Bold flavor from simple ingredients: Fresh herbs, garlic, and a good deglazed base give it a delicious depth without fuss or fancy extras.
• Family- and budget-friendly: Affordable at under $3 per serving and usually a hit with kids thanks to the mild, creamy flavors.
• Flexible and freezer-friendly: Easy swaps and make-ahead options mean you can double the batch for quick future meals—similar to the approach in 20 Minute Meal-Prep Chicken, Rice and Broccoli. Leftovers heat up beautifully.

Ultimately, this instant pot chicken and rice soup is a cozy, reliable dinner that feels a little special but takes almost no effort to throw together. If you’re craving another hearty, high-protein soup for busy nights, check out Protein Packed Black Bean and Lentil Soup. Who doesn’t love that kind of meal?

What You’ll Need

• 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

Instant Pot Cooking Steps

1. Set Instant Pot to sauté on high and heat oil until shimmering.
2. Add diced onion, chopped carrots, chopped celery, and minced garlic; cook, stirring occasionally, 4–5 minutes until softened.
3. Sprinkle in the flour and stir for about 30 seconds to cook out the raw taste.
4. Pour in chicken broth and scrape the bottom of the pot with a wooden spoon to loosen browned bits.
5. Cancel sauté mode; stir in wild rice, frozen corn, fresh thyme, dried sage, dried basil, and salt.
6. Nestle boneless skinless chicken thighs into the soup, ensuring they are submerged in the liquid.
7. Close the lid, set the vent to sealing, and pressure cook on high for 12 minutes.
8. Allow natural pressure release for 5 minutes, then carefully switch the vent to venting to release remaining pressure and open the lid once safe.
9. Remove the chicken thighs, shred or dice into bite-sized pieces, and return the chicken to the pot.

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

    

11. Taste and adjust salt if needed.

Expert Tips and Troubleshooting

Here are some friendly tips to get the best from your Instant Pot chicken and rice soup every time:

• Deglaze properly: When you add broth, be sure to scrape the bottom of the pot well to lift those flavorful browned bits. This step keeps your soup tasting rich and helps avoid the dreaded burn message on your Instant Pot.
• Stick to the cooking time: Pressure cook for 12 minutes with a 5-minute natural release. Overcooking makes the wild rice mushy and the veggies too soft—and the chicken can dry out.
• Be cautious swapping rice: White rice cooks quicker than wild rice. If you swap, reduce pressure cook time to about 6 to 8 minutes and keep an eye on it. Use package times as a guide.
• Choose thighs for juicy chicken: Boneless, skinless chicken thighs hold up well to pressure cooking, staying tender and juicy. If you prefer breast meat, watch your cooking time carefully to avoid drying.
• Add cream and cheese last: Stir these in after the pot turns off to keep your soup velvety. Boiling after adding cream can cause it to split. This off-heat dairy finish is the same approach we use in our High Protein Creamy Taco Soup.
• Adjust salt later: Broth and parmesan both add saltiness. Taste after adding cheese and then season if needed.
• Thicken if you like it heartier: Use the “saute” setting to simmer the soup for a few minutes to reduce it, or stir in a slurry of flour or cornstarch with cold water to get your desired thickness.
• Reheat with care: Leftovers tend to soak up liquid overnight. Add a splash of broth or water when reheating to loosen the soup back up.
• Freezing tips: Freeze in airtight containers or jars, leaving at least two inches of space at the top because soup expands when frozen. It keeps well up to 3 months. Defrost overnight in the fridge and reheat gently.
• Use fresh parmesan: Freshly grated cheese melts beautifully to create a smooth, flavorful finish. Avoid pre-shredded cheese with additives.

Swaps and Add-In Ideas

Flour – Try swapping regular flour with whole wheat to add a little fiber. For gluten-free, use a gluten-free blend or just skip flour, though soup might be slightly thinner.

Chicken broth – If you prefer, vegetable broth works just as well here. Use low sodium options if you’re watching salt. For a fully plant-based soup idea, check out Super Greens and Beans Soup (Vegan High-Protein).

Wild rice – You can substitute with white, brown, or even forbidden rice if you want. Just remember to adjust cooking times accordingly—wild rice takes longer.

Frozen corn – Canned, fresh, or frozen all work perfectly here, so use whatever you have on hand.

Fresh thyme – No fresh thyme? No worries! Use 1 teaspoon dried thyme instead.

Chicken thighs – If chicken breast is what you have, it works fine too. Just make sure it’s boneless and skinless, and watch the cooking time to keep it juicy.

Storage, Freezing, and Reheating

This soup stays good in the fridge for 2-3 days. The rice soaks up the broth over time, so feel free to add a bit of broth or water when reheating to loosen it back up. If you’d prefer a make-ahead option without rice, try our High-Protein Turkey Chili.

For freezing, I like using wide-mouth quart jars or freezer-safe containers. Leave about 2 inches of space at the top because the soup will expand as it freezes. Frozen soup keeps well up to 3 months. Thaw overnight in the fridge and warm gently on the stove or microwave. These tips also work well for other Instant Pot soups like Keto Taco Soup (Crock-Pot + Instant Pot).

Common Questions and Answers

Do you cook rice before adding to soup?

Nope, the wild rice cooks perfectly right inside the Instant Pot with the rest of the ingredients. This way it absorbs all the broth’s delicious flavors.

How do you keep rice from getting mushy in soup?

The secret is not to add the rice too early or pressure cook too long. Follow the recipe’s timing and your rice will be tender but not mushy every time.

Can you put raw chicken in soup to cook?

Absolutely! Cooking chicken thighs raw in the soup lets them soak up all those flavors while staying tender and juicy. Don’t forget to shred before adding back to the soup—see the easy shredding step in our High Protein Creamy Chicken Noodle Casserole.

Can you overcook soup in the Instant Pot?

Yes, overcooking makes veggies and rice mushy and dries out the chicken. That’s why sticking to the recipe’s timing is key to tender, flavorful soup. For another pressure-cooked benchmark, check the timing notes in our High-Protein Turkey Chili Recipe.