Instant Pot Chicken Rice Soup

There's something about the sound of an Instant Pot coming to pressure that signals relief on a busy weeknight. I discovered this soup on one of those days when I had exactly twenty minutes before dinner needed to be on the table, and I wanted something that felt homemade, not rushed. The combination of tender chicken, nutty wild rice, and mushrooms that release their umami into every spoonful turned out to be the answer I didn't know I was looking for.

I made this for my sister during one of those unexpected snow days when we were both stuck at home, and she asked for seconds before finishing her first bowl. There's a particular joy in watching someone realize that dinner from a pressure cooker can be just as comforting as something from a traditional stovetop, maybe even more so because you get to sit together while it cooks instead of standing over a hot pot.

Ingredients

• Chicken breasts or thighs (1 lb): Cut into bite-sized pieces so they cook evenly and stay tender in the pressure cooker, rather than turning tough from overcooking.
• Cremini or white mushrooms (8 oz): Sliced thin enough to release their flavors into the broth but thick enough to hold their shape through cooking.
• Carrots and celery (2 each): Diced small so they soften perfectly and distribute their sweetness throughout the soup without overwhelming it.
• Yellow onion (1 medium): Finely chopped so it breaks down almost completely during sautéing, creating a flavor foundation.
• Garlic (3 cloves): Minced fresh and bloomed in oil before pressure cooking, which prevents it from turning bitter or harsh.
• Wild rice blend (3/4 cup): Rinsed before cooking to remove any dust or debris, and the blend cooks faster than pure wild rice while keeping that nutty texture.
• Chicken broth (6 cups): Low-sodium allows you to control the salt level and taste the subtle flavors of the vegetables and herbs.
• Thyme, parsley, and rosemary (dried, 1 tsp each plus bay leaf): These herbs infuse the broth with warmth and depth that makes the soup feel like comfort in a bowl.
• Olive oil (2 tbsp): Essential for the sauté phase, which builds flavor before the pressure cooking even begins.

Instructions

Sauté the aromatics:

Set your Instant Pot to Sauté and let the oil shimmer until it moves freely in the pot. Add onion, carrots, and celery, listening for that gentle sizzle as they hit the heat. Stir occasionally for three to four minutes until the vegetables soften and the onion becomes translucent—this is where the flavor story begins.

Add depth with garlic and mushrooms:

When the vegetables are ready, add minced garlic and sliced mushrooms, stirring until the whole pot smells like a forest floor in the best way possible. Cook for two more minutes until the mushrooms release their moisture and the garlic becomes fragrant.

Build the soup base:

Add the chicken pieces and wild rice, stirring everything together so each grain is coated in the flavorful oils. Pour in the broth and add all your dried herbs and seasonings, stirring just enough to combine everything evenly.

Pressure cook:

Secure the lid and move the valve to Sealing position. Set the pot to Manual (High Pressure) for 25 minutes, and then step away—the Instant Pot does the work while you catch your breath.

Release the pressure:

When the timer sounds, let the pot rest for 10 minutes before carefully quick-releasing any remaining pressure. This natural release is what keeps your chicken pieces tender instead of stringy.

Finish and season:

Remove the bay leaf, then taste a spoonful of broth and adjust salt and pepper to your preference. Some pots run saltier than others, and some broths surprise you, so this moment is important.

Serve warm:

Ladle the soup into bowls and garnish with fresh parsley if you have it on hand. The color brightens the bowl, and the fresh herb taste contrasts beautifully with the earthy broth.

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This soup became a staple after I realized it was the kind of meal that makes people feel cared for without requiring hours of effort. There's something about a bowl of hot soup that says someone took time to think about feeding you well, even if that someone is actually a machine doing the work.

Variations and Swaps

Turkey works beautifully instead of chicken if you want to use up leftover holiday meat or prefer its slightly deeper flavor. Spinach or kale stirred in during the last minute of sautéing adds color and nutrition without requiring extra cooking time. If you want a creamier version and dairy works for you, stir in half a cup of heavy cream or coconut milk after the pressure release, right before serving—the warmth of the soup will incorporate it perfectly without curdling.

Serving Suggestions

Crusty bread is the obvious companion, but I've also served this alongside a simple green salad when I wanted something lighter. A grilled cheese sandwich cut into quarters and dunked in each spoonful turns this into something almost decadent, and suddenly dinner feels like a small celebration.

Make-Ahead and Storage

This soup gets even better the next day as the flavors settle and deepen, so don't hesitate to make it ahead and reheat gently before serving. It keeps in the refrigerator for up to four days and freezes beautifully for up to three months, though I'd add fresh herbs after thawing for brightness.

• Store in airtight containers and let it cool completely before refrigerating.
• Reheat gently on the stovetop with a splash of broth if it thickens too much.
• Consider freezing in individual portions for quick defrosting on demanding days.

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This soup proves that weeknight cooking doesn't have to be a compromise between speed and real flavor. Keep these ingredients on hand and you'll have dinner ready whenever you need it.

Recipe FAQs

→ Can I use bone-in chicken?

Boneless cuts work best for quick cooking and easy eating. If using bone-in, increase the cook time by 5-10 minutes.

→ Is wild rice blend necessary?

A blend provides great texture, but pure wild rice works. You may need extra liquid and a longer cook time.

→ Can I make this creamy?

Yes. Stir in heavy cream or coconut milk after cooking for a richer, smoother finish.

→ What vegetables can I add?

Spinach or kale are excellent additions. Stir them in at the very end so they wilt nicely.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The rice will absorb liquid as it sits.