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Instant Pot Chicken & Wild Rice Soup
  • 6 tablespoons (¾ 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 ½ stick)
  • ¼ 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 to 1 ½ 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 to 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 ½ to 2 pounds of you want it more soupy)
  • 2 cups heavy cream or half & half
  • ½ cup all-purpose flour
  • 1 tablespoon Creole/Cajun/Louisiana seasoning (optional, I use Tony Chachere’s)
  • 5.2 ounce package Boursin, any flavor (optional)
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