Instant Pot Chicken Wild Rice

I wasn't planning to make soup that night, but the freezer chicken and half-empty rice jar made the decision for me. My neighbor had just raved about her new Instant Pot, so I borrowed it with zero confidence. What came out 50 minutes later was a bowl so warm and earthy, I texted her a photo before I even sat down to eat.

The first time I made this for my brother, he was recovering from a cold and living on crackers. He finished two bowls without saying a word, then asked if I could leave the rest in his fridge. I've been making double batches ever since, because it freezes well and I like having it ready when someone needs it.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay juicier under pressure, but breasts shred more cleanly and both work perfectly fine depending on what you have.
• Yellow onion: The base of the whole pot, its sweetness mellows under heat and ties the broth together without overpowering anything.
• Carrots and celery: These two add body and a subtle vegetal sweetness that balances the earthy rice, plus they hold their shape nicely.
• Garlic: Just three cloves is enough to add warmth without making the soup taste sharp or aggressive.
• Mushrooms: Cremini have more flavor than white button, and they soak up the broth while adding an almost meaty depth.
• Wild rice blend: This is where the soup gets its character, nutty and toothsome, and it doesn't turn to mush like white rice would.
• Low-sodium chicken broth: You need control over the salt level, especially since the rice absorbs so much liquid as it cooks.
• Dried thyme, parsley, rosemary: A modest herb trio that smells like comfort and doesn't compete with the natural flavors of the chicken and rice.
• Black pepper and salt: Simple seasoning that you'll adjust at the end once you taste the finished soup.
• Bay leaf: One leaf adds a subtle background note that you'd miss if it weren't there, trust me.
• Heavy cream or coconut milk: Totally optional, but a splash at the end turns this into something silky and a little indulgent.
• Fresh parsley: A handful of chopped green at the end makes the whole bowl look alive and adds a tiny burst of freshness.

Instructions

Saute the aromatics:

Turn the Instant Pot to saute, add a little oil, and cook the onion, carrots, and celery until they start to soften and smell sweet, about 3 to 4 minutes. Toss in the garlic and mushrooms and stir for another minute until fragrant.

Add everything else:

Pour in the wild rice, nestle the chicken on top, then add the broth, thyme, parsley, rosemary, salt, pepper, and bay leaf. Give it a gentle stir so nothing sticks to the bottom.

Pressure cook:

Lock the lid, set the valve to sealing, and cook on manual or pressure cook mode for 25 minutes. The pot will take a few minutes to build pressure, then the timer starts.

Release pressure:

When the timer beeps, let it sit undisturbed for 10 minutes for a natural release, then carefully turn the valve to venting to let out any remaining steam.

Shred the chicken:

Fish out the bay leaf and discard it, then remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces and stir it back into the soup.

Finish and serve:

If you want it creamy, stir in the heavy cream or coconut milk now. Taste and add more salt or pepper if needed, then ladle into bowls and top with fresh parsley.

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One rainy Saturday, I made this while my kids built a blanket fort in the living room. I brought them bowls on a tray and we ate cross-legged on pillows, steam rising in the dim light. It wasn't fancy, but it's one of those small moments I think about when I need to remember why I cook.

What to Serve It With

A thick slice of crusty bread is perfect for dipping, especially if you go the creamy route. I also like it next to a simple green salad with lemon vinaigrette, something crisp to balance all that warmth. If you want to make it a bigger meal, garlic knots or cheesy biscuits work beautifully on the side.

How to Store and Reheat

Let the soup cool completely, then transfer it to airtight containers and refrigerate for up to four days. It also freezes well for up to three months, though I usually add the cream after reheating instead of before freezing. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it's thickened up too much.

Ways to Make It Your Own

If you want a little more brightness, squeeze in some lemon juice just before serving. Swap the chicken for white beans and use vegetable broth for an easy vegetarian version that's just as hearty. You can also stir in a handful of baby spinach or kale at the end for extra greens.

• Add half a cup of diced leeks with the onion for a sweeter, more delicate flavor.
• Use a mix of wild and brown rice if you want a slightly different texture and faster cook time.
• Throw in a pinch of red pepper flakes if you like a gentle kick of heat in your soup.

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This soup has become my answer to cold nights, surprise guests, and days when I just want something simple that feels like care. I hope it does the same for you.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and provide moist, flavorful meat for the dish.

→ Is wild rice necessary or can I substitute it?

You can substitute wild rice with a wild rice blend or brown rice, but adjust cooking times accordingly for best results.

→ How long does the pressure cooking take?

The pressure cooking stage lasts 25 minutes, followed by a 10-minute natural pressure release to ensure tenderness.

→ Can I make this dish dairy-free?

Yes, omit the heavy cream or substitute with coconut milk to keep the dish dairy-free while maintaining creaminess.

→ What vegetables are included in the dish?

Onions, carrots, celery, garlic, and mushrooms create a savory medley complementing the chicken and wild rice.

→ Is it necessary to shred the chicken after cooking?

Shredding the chicken helps it distribute evenly throughout the dish, enhancing texture and flavor balance.