Panera Chicken and Wild Rice Soup Recipe Instant Pot: Creamy Broth With Hearty Grains

I’ve perfected this creamy soup to capture Panera’s signature richness while making it effortless in the Instant Pot. The wild rice adds hearty texture without the long stovetop wait.

This method delivers tender chicken, perfectly cooked grains, and a velvety broth in a fraction of the time. No babysitting required—just layer, seal, and let the pressure cooker work its magic.

What emerges is a bowl of comfort: thick, aromatic, and packed with the same satisfying bite as the original. The rice plumps beautifully, and the chicken stays juicy.

Ideal for chilly evenings or meal prep—it reheats like a dream. Here’s how to make it at home.

Ingredients for Panera Chicken and Wild Rice Soup Recipe Instant Pot

Creamy broth, tender chicken, and wild rice come together for comfort in a bowl.

The chicken should be fresh and high-quality—Costco or Whole Foods have reliable options. Wild rice blends with long-grain brown rice cook evenly and add that signature texture. For the broth, Swanson or Pacific Foods low-sodium varieties keep the flavor balanced without overwhelming saltiness. The cream is non-negotiable for that velvety finish (trust me on the full-fat version).

No wild rice? Brown rice at a 1:1 ratio works but lacks the nuttiness. Out of heavy cream? Half-and-half plus a splash of milk gets you close. Fresh herbs can replace dried (use triple the amount), but dried are more convenient for this method. The butter can be swapped for olive oil, though the flavor profile shifts slightly.

This soup keeps beautifully—4-5 days in the fridge, 3 months frozen. Reheat gently on the stove (microwave can separate the cream). The rice plumps up more as it sits, so add a splash of broth when reheating if needed.

Step-by-Step Instructions for Chicken and Wild Rice Soup

This method delivers a creamy, hearty soup with perfectly cooked rice and tender chicken every time.

Step 1: Sauté Aromatics in Instant Pot

Set the Instant Pot to Sauté mode and add the 0.25 cup unsalted butter. Once melted, add the finely diced yellow onion, diced carrots, and diced celery stalks. Cook for 4-5 minutes until the vegetables soften and the onion becomes translucent.

Add the 3 minced garlic cloves and cook for an additional 30 seconds until fragrant. Be careful not to let the garlic burn, as this will impart a bitter flavor to the soup. Stir frequently to ensure even cooking.

Step 2: Create the Roux and Deglaze

Sprinkle the 0.25 cup all-purpose flour over the sautéed vegetables, stirring constantly to form a smooth paste. Cook for 1-2 minutes to eliminate the raw flour taste. This roux will thicken the broth and give the soup its signature creamy texture.

Slowly pour in the 6 cups chicken broth while whisking continuously to prevent lumps. Scrape the bottom of the pot with a wooden spoon to deglaze, ensuring all the browned bits are incorporated into the liquid. This step builds depth of flavor.

Step 3: Pressure Cook the Soup Base

Add the 0.75 cup wild rice blend, 1.5 lb boneless skinless chicken breast (cut into bite-sized pieces), 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves, 1 tsp salt, and 0.5 tsp black pepper to the pot. Stir well to combine all ingredients.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. The soup is done when the wild rice is tender and the chicken is cooked through to 165°F internally.

Step 4: Finish with Heavy Cream

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Remove the lid and discard the bay leaves. Stir in the 1 cup heavy cream until fully incorporated. The soup should be creamy and rich.

Let the soup sit for 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning with additional salt or black pepper if needed. The wild rice should be tender, and the chicken should be moist and easy to shred.

Troubleshooting Perfect Results

Burn Notice Prevention

If you see the Burn error on your Instant Pot, it means the bottom is too hot. I always add 1 extra cup of broth when using a 6-quart model. Scrape the pot thoroughly after sautéing to prevent stuck-on bits. This saved me from multiple failed batches in my tiny Boston kitchen. 💡

Rice Still Crunchy

Wild rice needs time to soften. If your grains are undercooked after 12 minutes, return the pot to pressure for another 5-8 minutes. Check that the chicken has enough liquid covering it—wild rice absorbs more than white rice.

Cream Separation Fix

If your soup looks curdled after adding 1 cup heavy cream, don’t panic. Remove the pot from heat and whisk vigorously. For prevention, temper the cream by mixing in ½ cup hot broth first, then add to the soup slowly.

Thin Broth Solution

If your soup is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the pot. Simmer on Sauté mode for 3-5 minutes until thickened. I learned this trick after my first watery batch. 🔥

Overcooked Chicken

Chicken can dry out if cooked too long. Use thighs instead of breasts for more forgiveness. If using breasts, cut into 1-inch pieces and reduce pressure time to 8 minutes. Check internal temp with a meat thermometer for 165°F.

Frequently Asked Questions