This Instant Pot Chicken & Wild Rice Soup is a comforting and nourishing dish, perfect for cooler days or whenever you need a warm, satisfying meal. Packed with tender chicken, nutty wild rice, and a medley of vegetables, this soup delivers a balance of protein, fiber, and flavor. Using no-sodium chicken broth keeps it kidney and heart healthy, while fresh parsley adds brightness and a touch of herbal goodness.
For additional variety, try incorporating other vegetables, like zucchini or green beans, or experiment with herbs like thyme or rosemary for a different flavor profile. The Instant Pot ensures a quick, hands-free cooking process while locking in all the flavors.
Dr. Blake’s Top Tip: This soup is perfect for meal prep—it tastes even better the next day!
- Yield: 8 Servings
Ingredients
2 tablespoons olive oil
1 onion, sliced
2 carrots, peeled, halved and sliced
2 celery stalks, sliced
2 garlic cloves, thinly sliced
1 pound boneless, skinless chicken breast
1 cup uncooked wild rice
6 cups no sodium chicken broth
Kosher salt and fresh ground black pepper, to taste
3 tablespoons chopped parsley
Instructions
1 Using the sauté function, heat the Instant Pot. Add the olive oil and saute the onion, carrots and celery until the vegetables start to soften, about 5 minutes. Add the garlic and saute 1 minute. Add the chicken, wild rice and broth, season with salt and pepper. Close the lid, secure and cook on high pressure for 45 minutes.
2 Allow the Instant Pot to depressurize before releasing the steam valve. Remove the chicken breasts and shred with a fork. Add the shredded chicken and parsley to the soup and serve hot.
Notes
This is a very low sodium soup. Try a low sodium broth instead of a no sodium broth to add more sodium to the base of the soup.
- Low Sodium
- Low Potassium
- Low Added Sugar
