Instant Pot Chicken And Wild Rice Soup

Instant Pot Chicken and Wild Rice Soup by The Cooking Doc

Instant Pot Chicken And Wild Rice Soup


Instant Pot Chicken + Wild Rice Soup

Servings 6 people
Calories 292 kcal


  • 1 onion chopped
  • 2 garlic cloves chopped
  • 4 carrots sliced
  • 2 celery stalks sliced
  • 2 tablespoons olive oil
  • 1 cup uncooked wild rice 
6 cups chicken broth sodium free
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 3 tablespoon fresh parsley
  • 1 pound skinless, boneless chicken breast


  • Press the Instant Pot's sauté button and wait for it to heat up. Pour in the olive oil and add the onion and garlic. Brown for 3 minutes.
  • Add the celery and carrots to the Instant Pot and sauté for 5 more minutes until the vegetables start to soften.
  • Stir in the chicken, wild rice, chicken broth, salt and pepper. Close the lid and secure it. Cook on high pressure for 45 minutes.
  • After the time has elapsed, allow it to depressurize before releasing the steam valve.
  • Take out the chicken pieces and shred them with a fork. Place them back in the soup.
  • Add the parsley, taste and season if necessary. Serve hot with a few pieces of parsley on top.


Notes: To lower sodium omit salt (save 194 mg sodium)
Potassium (K+)
6 cups chicken broth, sodium free 175
1-pound skinless chicken breast 145
4 carrots 140
1 cup uncooked wild rice 11107 


Calories: 292kcalCarbohydrates: 30gProtein: 25gFat: 8gSaturated Fat: 2gCholesterol: 53mgSodium: 376mgPotassium: 610mgSugar: 5gCalcium: 36mgMagnesium: 59mgPhosphorus: 241mg
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