Instant Pot Chicken Rice Soup

Instant Pot chicken rice soup with frozen, fresh or leftover rotisserie chicken is an easy healthy low fat comfort food everyone loves. Make in your Crockpot Express or Ninja Foodi pressure cooker too.

With this pot you will use the lid that is not attached. If you can only find rather large pieces I’d slice them in half to ensure they shred easily when done. Medium is my preference because then I can just throw them right in.

Ninja Foodi Chicken and Rice Soup

1. Turn pot to saute and add olive oil. Add the amount recipe calls for for chopped onions, celery, carrots and minced garlic. Cook until these start to soften, then press cancel.
2. Add chicken, mushrooms, thyme, and wild rice on top sprinkled with salt and pepper. Then pour broth over it all.
3. Lock the lid and set steam valve to sealing position. Press pressure cook button, set on high for 30 minutes. When done naturally release steam.
   Remove chicken and shred or chop on cutting board, will fall apart easily.
4. Return meat to soup and stir. If you want a thicker version you can scoop some of the hot liquid out of your pot and whisk in 2 tbsp cornstarch until smooth.
5. Set pot to saute again and pour this in when it is bubbling. Stir and let it bubble for about 2 minutes so it can thicken up nicely. Then turn off and serve.

You could load in the veggies but slice them thick. After a thirty minutes on high pressure they’ll disintegrate if you don’t make them pretty big. Onions are a given for me with just about any dish so I always add those.

How do you make Creamy Chicken and Wild Rice Soup in Instant Pot?

If you wanted it to be creamy and thicker you could add 1 cup of heavy whipping cream with 1 tbsp of cornstarch whisked in that at the end. When done cooking set to saute, when bubbling pour this mixture in for a few minutes for a creamier comfort food texture.

Remember when you’re accounting for cook times that it takes 10 – 15 minutes to reach pressure. In case you’re in a hurry you might need a really accurate time.

Personally I usually just throw it all in and walk away and don’t pay much attention. I will set an alarm on my phone though if I am not in the room so I can check and not have it sit longer than it should, or it would get mushy.

Yes you will need to naturally release, not quick release, but after about 15 minutes you’ll want to take the lid off so it doesn’t sit and continue to soften much longer. When you pressure cook on high it will get as tender as you want but….

I just don’t like the rice to get tooooo soft, or it’s a bit mushy for my tastes. You do not have to use fresh meat either. This is a great leftover chicken recipe during the Wintertime. I make this a lot after I buy a rotisserie.

Many times I’ll have a breast left and will make this the next day. Just dice it up and it doesn’t need to cook but with the time it will bring back the nice moisture and tenderness of the meat.

As a healthy low saturated fat dinner idea you’ll all love this one. Let’s jump to recipe below and talk about a few yummy side dishes for this as well;

What side dishes go with soup?

I think bread of some kind is a must, rarely do I make anything else to go with this or our Instant Pot chicken noodle soup.

1. Our air fryer garlic bread rolls are amazing.
2. You can make just a simple loaf of air fryer bread as well.
3. Give this pretty bundt Instant Pot cornbread a whirl.
4. OR if you want to cook something outside, people love our cheesy smoked bread.

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