I’m back! It’s cold! It’s soup time!

If you like Panera’s creamy chicken and wild rice soup, this recipe is for you. If you’ve never had it, but you love creamy soups, this recipe is for you. If you’re like me and management, and just love soups, again, this recipe is for you!

This creamy chicken and wild rice soup is pretty much a dump and go. There is no browning. There is no deglazing. That’s what makes it so perfect.

That and I don’t know about you, but I can safely say I typically have all the ingredients on hand. You might too! You probably have veggies in the bin. You probably have the odd chicken breast hanging out in the freezer somewhere. (I always find random chicken breasts floating around my freezer.) And you probably have some evaporated milk. If you don’t have that hanging around, you’re missing out. So many uses!

The only thing you might not have is the Uncle Ben’s, or as it’s now known, Ben’s Original white and wild rice hanging around. Management picks it up when it’s BOGO, so we almost always have that hanging around in the pantry.

It just all comes together so nice and easy! It’s so delicious too! Wait till you try it!

Creamy Chicken & Wild Rice Soup – Panera Copycat

This easy dump and go soup will easily become a go-to meal!

Course Main Course
Cuisine American
Keyword Instant Pot, pressure cooker, soup


  • 6 cups good chicken broth
  • 1 pound chicken breast, cut into 1/2" dice
  • 1 small onion, chopped
  • 2 medium stalks of celery, chopped
  • 1 large carrot, thinly slice or finely chopped
  • 1 box Uncle Ben's white & wild rice blend only don't use the seasoning packet, save it for something else.
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne (optional)
  • 1.5 cups evaporated milk or evaporated skim milk this is a 12 ounce can
  • 3 tablespoons flour


  1. Add all ingredients, EXCEPT the flour and evaporated milk, to the pressure cooker pot.

  2. Pressure on high for 15 minutes. Let the pressure come down naturally, for 10 minutes. Release any remaining pressure.

  3. While the pressure is coming down, mix your evaporated milk and flour together to form a slurry.

    Once the pressure is released, carefully remove the lid, turn the cooker off and set it to the SAUTE mode.

    When it starts to bubble, stir in the slurry and cook for a few minutes until thickened. This will not take long.

    Serve with a nice, crusty bread and enjoy!

Recipe Video

Panera Creamy Chicken & Wild Rice Soup - Instant Pot

2 thoughts on “Panera Creamy Chicken & Wild Rice Soup – Instant Pot”

  1. What do I do if I accidentally put the evaporated milk in the instant pot before I cooked it? I know, I know, I really messed up. Is it salvageable?

    1. Sorry….just seeing this. It may curdle. I have never done that, but that’s the word on the street. Although, people say coconut milk will curdle if you pressure it with the food and I have done that and it did not. Sorry I did not see this sooner!

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