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Instant Pot Chicken and Wild Rice Soup


  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 6oz tomato paste (we make our own so it’s zero points – canned may add points)
  • 1 cup minced yellow onion
  • 1 cup diced celery
  • 2 cups sliced brown mushrooms
  • ½ cup wild rice blend
  • 2 teaspoons chopped thyme
  • 2 bay leaves
  • 1 teaspoon pink himalayan salt
  • 1/2 teaspoon black pepper
  • 6 cups of unsalted chicken stock
  • 1 pound of shredded chicken breasts. No skin
  • 1 tablespoon chopped parsley


  1. Set Instant Pot on Saute
  2. Add Olive oil and once it is hot add the garlic and onions and saute for 30 seconds
  3. Add carrots and celery, saute until tender, another 5 minutes.
  4. Add tomato paste and saute and saute for 30 seconds, add veggies to the mix
  5. Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, and chicken stock. Stir until well mixed
  6. Add shredded chicken and cover
  7. Pressure cook on high for 15 minutes
  8. Quick release garnish with parsley
  9. Serve and enjoy!


  • Serving Size: 1