Pressure Cooker Creamy Chicken and Wild Rice Soup

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 14 customer reviews
Pressure Cooker Creamy Chicken and Wild Rice Soup
Pressure Cooker Creamy Chicken and Wild Rice Soup


For best results, we recommend using:


Mealthy Tip

Wild rice is revered for its protein and fiber content compared to other varieties, as well as for the slightly nutty flavor it imparts. Despite the name "rice," wild rice is not directly related to the more-commonly used Asian rice varieties.

Nutrition Facts

Per Serving: 315 calories; 16g fat; 22.3g carbohydrates; 22g protein; 76mg cholesterol; 294mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 315 Calories from Fat144
% Daily Value*
Total Fat 16g 25%
Saturated Fat9g 45%
Trans Fat0.2g
Polyunsaturated Fat1.2g
Monounsaturated Fat4.8g
Cholesterol 76mg 25%
Sodium 294mg 12%
Total Carbohydrate 22.3g 7%
Dietary Fiber2g 9%
Protein 22g
Vitamin A102% Vitamin C9%
Calcium12% Iron7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(14 Reviews)

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What others are saying

Image of Jazzy Brewer

Jazzy Brewer says:

Not a huge fan of the dairy flavor. The consistency was good but I’m thinking maybe next time I will leave out the cream cheese. I did shredded chicken instead of the chunks.

Image of Garcia B

Garcia B says:

Used a wild rice blend that had lentils in it too. This was really good, the chicken was tender and I love the milk and the half and half instead of heavy cream.

Image of Blakely James

Blakely James says:

I tried it before adding the cornstarch, cream cheese, and dairy, and loved the way it tasted so I left all of that out and ate it as is. I thought it was really delicious, especially the carrots and onions.

Image of Erin Hudson

Erin Hudson says:

I substituted the cream cheese with sour cream and loved it. The sour flavor paired nicely with the veggies and chicken. This is my favorite soup when the weather is cool like today. It also keeps wells so it makes a great lunch with leftovers.

Image of Rebecca Gordon

Rebecca Gordon says:

This is a favorite of ours! I've also substituted wide egg noodles for the rice and my husband really likes it. I cook the noodles on the stove and just add them in at the end.

Image of Raymond Green

Raymond Green says:

Nice recipe, but stop with the bullshit reduced fat this or reduced fat that. Reduced fat products are dangerous. Just use full fat and enjoy it. Fat is not the enemy, stupid people are.

Image of Michelle Andrus

Michelle Andrus says:

I used chicken thighs instead of breast, added some spice, and it came out delicious.

Image of John Gribbin

John Gribbin says:

Liked everything except the chicken seemed dry maybe that’s just the way chicken breast is maybe shred next time really like this app

Image of Kendal Miller

Kendal Miller says:

Next time I will add more vegetables and cornstarch, vegetables seemed sparse and the soup was a little bit runny. I was hoping it would be thick like the Panera version. Flavor is good. I didn’t do anything low fat or low sodium.

Image of Barbara Thompson

Barbara Thompson says:

Maybe I am wrong about this, but I couldn’t imagine raw, real wild rice cooking in only 5 minutes. I precooked the wild rice for 15 minutes in the pressure cooker. It was perfect. I never measure carrots and celery, so put in enough to look good. I had heavy cream so used it instead of the corn starch slurry. Great recipe, but I am pretty sure I will still precook the wild rice again.

Image of Michael Haltom

Michael Haltom says:

My wife and I threw this together tonight and we both loved it. We didn’t have wild rice or half and half so we substituted long grain white rice and heavy whipping cream and also forgot about the low sodium - low fat suggestions. We will definitely make this again. I may add more carrots, they seemed very sparse.

Image of Holly Roe

Holly Roe says:

The recipe was supper easy! I used a can of milnot to make it creamy - didn’t have half & half. I threw in 3 small frozen chicken breast. Cooked up nicely & shredded the chicken. I will make this again! Very filling!!

Image of Jeff Stumpf

Jeff Stumpf says:

I’ve made this 5 times and everybody loves it. My father, who loved store bought rice soup has now requested this every time I cook for he and my mom. Chopping the veggies is the hardest part. It’s so good and tasty. I agree with another reviewer about just using regular ingredients and not using the low or non-fat products.

Image of Mary Blackowiak

Mary Blackowiak says:

Love the recipe exactly as it is. Reminds me of the creamy wild rice soup I’d get in Minnesota!