Instant Pot Chicken Wild Rice (Printable Version)

Tender chicken and wild rice combined with savory vegetables for a warm, comforting meal made effortlessly.

# What You Need:

→ Protein

01 - 1 lb boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup cremini or white mushrooms, sliced

→ Grains

07 - 1 cup uncooked wild rice blend

→ Liquids

08 - 6 cups low-sodium chicken broth

→ Seasonings

09 - 1 tsp dried thyme
10 - 1 tsp dried parsley
11 - 1/2 tsp dried rosemary
12 - 1/2 tsp black pepper
13 - 1 tsp salt, or to taste
14 - 1 bay leaf

→ Optional Finish

15 - 1/2 cup heavy cream or coconut milk
16 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Set Instant Pot to Sauté mode. Add a splash of oil, then cook onion, carrots, and celery for 3 to 4 minutes until soft. Add garlic and mushrooms, cooking an additional minute.
02 - Add wild rice, chicken, broth, dried thyme, parsley, rosemary, salt, pepper, and bay leaf. Stir to incorporate evenly.
03 - Secure lid and set valve to sealing. Cook on Manual or Pressure Cook for 25 minutes.
04 - Allow natural pressure release for 10 minutes, then carefully perform a quick release for remaining pressure.
05 - Remove bay leaf. Extract chicken, shred with two forks, then return shredded meat to the pot.
06 - Stir in heavy cream or coconut milk for a creamy texture if desired.
07 - Adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley.

# Helpful Tips:

01 -
  • Everything cooks in one pot, so you're not stuck washing a sink full of dishes afterward.
  • The wild rice gives it this nutty, slightly chewy texture that makes each spoonful feel more interesting than plain noodle soup.
  • You can walk away while it pressure cooks and come back to something that tastes like it simmered all afternoon.
  • It reheats beautifully the next day, sometimes even better once the flavors have had time to settle in together.
02 -
  • Don't skip the natural pressure release, or the rice can turn out unevenly cooked and the chicken might be tough.
  • If your soup looks too thick after cooking, just add another cup of broth or water and stir it in while it's still hot.
  • Always remove the bay leaf before serving, biting into one is unpleasant and it's done its job by then anyway.
03 -
  • If you're in a rush, you can use a rotisserie chicken and skip the pressure cooking step, just simmer everything for 15 minutes instead.
  • Taste the soup after it's done and before adding cream, the salt level can change dramatically once dairy or coconut milk goes in.
  • Always let the Instant Pot depressurize naturally for at least 10 minutes, it makes all the difference in texture and safety.

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