Instant Pot Creamy Chicken and Rice Soup: The Ultimate Quick & Comforting Recipe

There are some days when you just need a hug in a bowl, and for many, that means a steaming, creamy bowl of soup. Today, for instance, is one of those days. The rain is absolutely pouring outside, the kind that makes you want to curl up with a warm blanket, a good book, and a piping hot mug of tea. And alongside that cozy scene, what else is essential? A truly comforting, deeply satisfying bowl of soup.

This **Instant Pot Creamy Chicken and Rice Soup** is precisely that—a perfect culinary companion for any chilly or rainy day. It’s not just a meal; it’s an experience, a warm embrace that chases away the cold and gloom. Imagine a silky, savory broth, tender chunks of chicken, perfectly cooked rice, and earthy mushrooms, all coming together in a harmonious blend of flavors and textures. It’s the ultimate comfort food, made incredibly easy with the magic of your Instant Pot.

Forget spending hours over the stove. With your Instant Pot, you can whip up this rich and healthy creamy chicken and wild rice soup in a fraction of the time, making it an ideal choice for busy weeknights, quick lunches, or a hearty dinner after a long, cold day. Whether you’ve been soaking in the rain at your kids’ sports practices or just need a simple, delicious meal to warm you from the inside out, this pressure cooker chicken and rice soup fits the bill perfectly.

Why the Instant Pot is Your Best Friend for This Creamy Chicken Soup

The Instant Pot is a game-changer when it comes to making delicious, homemade meals quickly, and this creamy chicken and rice soup recipe is a shining example. Here’s why it’s the ideal tool for the job:

Speed and Efficiency: What would typically take 30-45 minutes on the stovetop, often requiring constant stirring, can be achieved in under 15 minutes of active cooking time with the Instant Pot. The pressure cooking technology drastically reduces the time needed for the rice to cook and the chicken to become tender.
One-Pot Wonder: From sautéing your aromatics and chicken to pressure cooking the rice and blending in the creamy goodness, everything happens in a single pot. This means less cleanup, which is always a win in a busy household.
Consistent Results: The Instant Pot maintains a precise temperature and pressure, ensuring that your chicken is always tender and your rice is perfectly cooked, never mushy or underdone. You get reliable, delicious results every single time.
Hands-Off Cooking: Once you set the Instant Pot, you’re free to attend to other tasks, help with homework, or simply relax. No need to stand over the stove, stirring continuously. This makes it perfect for those hectic weekdays when you need to get dinner on the table without much fuss.

Once you introduce this **creamy chicken, mushroom, and wild rice soup** to your family, prepare for it to become a regular fixture in your Instant Pot meal plan! And trust us, you won’t mind one bit. Not only is it incredibly delicious and satisfying, but the sheer ease of preparation—less than 15 minutes from start to finish—will make it a go-to recipe you’ll reach for again and again. Serve it with a side of crusty bread or a simple green salad, and you’ve got a complete, wholesome meal ready in almost no time.

So, whether it’s a rainy afternoon that calls for a Harry Potter marathon (is it just me, or does rain always make you want to watch Harry Potter?!) or just a regular weeknight craving for comfort, this Instant Pot creamy chicken and rice soup is your answer. Plus, if you manage to have any leftovers—a big “if” considering how delicious it is—they make an even better lunch the next day!

Recipe: Instant Pot Creamy Chicken and Rice Soup

This recipe is designed for maximum flavor and minimal effort, delivering a comforting meal that feels gourmet but is incredibly simple to make.

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: Approximately 20-25 minutes (including pressure building and release)
Yields: 6 servings
Freestyle SmartPoints: 7 (Please check current Weight Watchers program for accuracy)

Ingredients You’ll Need:

1 tbsp. cooking oil (olive oil, avocado oil, or vegetable oil work well)
2 pieces chicken breast, boneless and skinless, cut into bite-sized chunks
1 tsp chopped garlic (about 2 cloves, minced)
1 tsp salt (or to taste)
¼ tsp black pepper (freshly ground is best)
1 cup uncooked rice (white or wild rice; remember to wash it thoroughly to remove excess starch)
1 cup chicken broth (or 1 tsp chicken base dissolved in 1 cup water, low sodium recommended)
½ cup heavy cream (for rich creaminess, see variations for lighter options)
2 cups carrots, diced (about 2-3 medium carrots)
1 cup mushrooms, sliced (cremini or button mushrooms are great)
Optional garnishes: fresh parsley or dill, crusty bread for serving

Step-by-Step Instructions:

Sauté the Aromatics and Chicken: Set your Instant Pot to the “Sauté” mode. Once the display reads “Hot,” add the cooking oil. Add the chopped garlic and sauté for about 30 seconds until fragrant. Add the bite-sized chicken chunks, salt, and black pepper. Stir occasionally until the chicken is about half-cooked and no longer pink on the outside. This step adds a wonderful depth of flavor to the soup.
Add Rice and Broth: Turn off the “Sauté” function. Add the thoroughly washed uncooked rice and chicken broth to the pot. Stir well, making sure to scrape up any bits from the bottom of the pot to prevent a “Burn” notice. Ensure the rice is submerged in the liquid.
Pressure Cook the Base: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting on High Pressure for 8 minutes for white rice. If you are using wild rice, increase the cooking time to 15-20 minutes, depending on the variety, as wild rice takes longer to soften.
Quick Release and Add Cream: Once the cooking cycle is complete, perform a Quick Release (QR) by carefully turning the venting knob to the “Venting” position. Once all the steam has been released and the float valve drops, open the lid. Immediately add the heavy cream and stir well until fully incorporated. The residual heat will warm the cream through without it curdling.
Add Vegetables and Final Cook: Add the diced carrots and sliced mushrooms to the pot. Stir gently to combine them with the soup. Secure the lid again, set the vent to “Sealing,” and cook on High Pressure for another 2 minutes. This short cook time will soften the vegetables just enough while retaining their texture and vibrant color.
Serve Hot: Once the 2 minutes are up, perform another Quick Release. Carefully open the lid. Give the soup a final stir. Ladle into bowls and serve hot, optionally garnished with fresh herbs like parsley or dill. Enjoy immediately with your favorite crusty bread!

Nutrition Information (Approximate per serving):

Serving Size: 6

Calories: 216
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 48mg
Sodium: 550mg
Total Carbohydrates: 9g
Dietary Fiber: 1g (estimated)
Sugar: 2g
Protein: 4g

Please note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Tips for the Perfect Instant Pot Creamy Chicken and Rice Soup

Rinse Your Rice: Don’t skip rinsing your rice. This removes excess starch, preventing the soup from becoming overly gummy and ensuring each grain is separate and perfectly cooked.
Adjust Creaminess: For a thicker, richer soup, you can slightly reduce the chicken broth. For a lighter version, replace heavy cream with half-and-half or even whole milk, though the texture will be less decadent.
Prevent “Burn” Notice: After adding the rice and broth, ensure you scrape the bottom of the pot thoroughly to dislodge any stuck bits of chicken or garlic. This prevents the “Burn” warning that can sometimes occur in Instant Pots.
Customize Your Veggies: While carrots and mushrooms are classic, feel free to add other quick-cooking vegetables during the second pressure cook, such as frozen peas, corn, or chopped spinach. Add these in with the carrots and mushrooms for the final 2 minutes.
Herbs Make a Difference: Fresh herbs like thyme, rosemary, or a bay leaf added during the initial pressure cook can elevate the flavor profile. Garnish with fresh parsley or dill for a burst of freshness.
Season to Taste: Always taste your soup before serving and adjust salt and pepper as needed. A squeeze of lemon juice at the end can also brighten the flavors.

Variations to Try

Dairy-Free Creamy Soup: Replace heavy cream with full-fat coconut milk (for a subtle tropical note) or a cashew cream (soaked cashews blended with water) for a delicious dairy-free option.
Spicy Kick: Add a pinch of red pepper flakes with the garlic for a touch of heat.
Cheesy Goodness: Stir in a handful of shredded Parmesan cheese after the soup is done cooking for an extra layer of savory flavor.
Add Greens: Wilt in a generous amount of fresh spinach or kale after the pressure cooking is complete, using the residual heat to soften them.
Different Proteins: While chicken breast is excellent, you can also use boneless, skinless chicken thighs for a richer flavor. Ensure they are cut into similar bite-sized pieces.

Storage and Reheating

This Instant Pot creamy chicken and rice soup is fantastic for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave. The soup may thicken significantly upon cooling, so you might want to add a splash of extra chicken broth or milk to achieve your desired consistency when reheating.

Don’t let rainy days get you down. With this simple, quick, and incredibly comforting Instant Pot Creamy Chicken and Rice Soup recipe, you’ll always have a delicious way to warm up and bring a smile to your family’s faces. If you’re not making this creamy chicken and rice soup for dinner tonight, you’ll definitely want to pin it for later so you don’t lose this fantastic recipe!