Instant Pot Chicken Wild Rice

I threw this together on a gray Wednesday when the fridge was looking bare and I needed something filling fast. The Instant Pot sat on the counter like a challenge, and I figured if I could get chicken, rice, and vegetables into one pot without hovering over the stove, I'd call it a win. That first spoonful proved me right—earthy, warm, and exactly what I didn't know I was craving.

My neighbor stopped by once when this was cooking, and the smell alone had her asking for the recipe before she even saw the pot. I ladled her a bowl right there in the kitchen, and she sat at my counter scraping the bottom while telling me about her week. It's become my go-to whenever someone needs feeding, whether they ask for it or not.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay juicier under pressure, but breasts shred beautifully and keep it lean—I've done both and never regretted either.
• Yellow onion: The base of almost every good soup, it sweetens as it sautés and gives the broth backbone.
• Carrots and celery: Classic soup vegetables that add natural sweetness and a slight crunch even after pressure cooking.
• Garlic: Fresh cloves make all the difference—don't skip the quick sauté or you'll miss that fragrant hit.
• Cremini or white mushrooms: They soak up the broth and add an earthy, almost meaty depth to every spoonful.
• Wild rice blend: Nutty, chewy, and hearty, it holds up to pressure without turning mushy like white rice would.
• Low-sodium chicken broth: You control the salt this way, and it keeps the soup from tasting overly salty after reducing.
• Dried thyme, parsley, rosemary: A trio that makes the whole pot smell like a cozy cabin, even in a city apartment.
• Black pepper and salt: Season in layers—some now, some after, and you'll hit the right balance.
• Bay leaf: One leaf does quiet magic, pulling all the flavors together without shouting.
• Heavy cream or coconut milk: Optional, but a splash at the end turns this into something silky and almost indulgent.
• Fresh parsley for garnish: A handful of green at the end makes it look intentional and brightens every bite.

Instructions

Sauté the Vegetables:

Turn the Instant Pot to Sauté, add a splash of oil, and toss in the onion, carrots, and celery. Let them soften for a few minutes until the onion turns translucent and your kitchen starts smelling like comfort. Stir in the garlic and mushrooms and cook just until fragrant—about a minute.

Build the Soup Base:

Add the wild rice, whole chicken pieces, chicken broth, thyme, parsley, rosemary, salt, pepper, and the bay leaf. Give it a good stir to make sure nothing's stuck to the bottom.

Pressure Cook:

Lock the lid, turn the valve to sealing, and set it to Manual or Pressure Cook for 25 minutes. Walk away and let the machine do the work.

Release and Rest:

When the timer beeps, let the pressure release naturally for 10 minutes, then carefully turn the valve to release any remaining steam. The soup will be bubbling hot, so give it a moment.

Shred the Chicken:

Fish out the bay leaf and discard it. Remove the chicken, shred it with two forks right on a cutting board, then stir it back into the pot.

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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There was a Sunday last winter when I made a double batch and froze half in quart containers. Weeks later, when I got home late and too tired to think, I pulled one out and reheated it in minutes. It felt like a gift from my past self, and I ate it straight from the pot standing at the stove.

How to Store and Reheat

Let the soup cool completely, then transfer it to airtight containers and refrigerate for up to four days. The rice will soak up some broth as it sits, so stir in a splash of water or extra broth when reheating on the stove or in the microwave. For longer storage, freeze in individual portions for up to three months and thaw overnight in the fridge before warming.

Swaps and Variations

If you want to skip the chicken, white beans or chickpeas work beautifully with vegetable broth for a plant-based version. You can also swap the wild rice for a brown rice blend, but reduce the cooking time to 22 minutes to avoid mushiness. I've added a handful of spinach or kale right at the end for extra greens, and it wilts perfectly without any extra steps.

Serving Suggestions

This soup is hearty enough to stand alone, but I love it with a thick slice of crusty bread for dipping or a simple side salad with lemon vinaigrette. On colder nights, I've served it with buttered biscuits, and the combination feels like the kind of meal that makes people linger at the table.

• Pair with sourdough or a warm baguette.
• Serve alongside a crisp green salad or roasted vegetables.
• Top with extra black pepper, a drizzle of olive oil, or grated Parmesan if you're feeling fancy.

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This soup has become the thing I make when I need something reliable, warm, and ready without much fuss. It's the kind of recipe that doesn't ask much of you but gives back every time.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay moist during cooking, adding extra richness to the dish.

→ How do I make a creamier version?

Stir in heavy cream or coconut milk after pressure cooking to create a smooth, creamy texture.

→ Is it possible to substitute wild rice?

Yes, you can use a wild rice blend or brown rice, but adjust cooking times accordingly for proper texture.

→ Can I prepare this without an Instant Pot?

Definitely—cook the ingredients on the stovetop, allowing extra simmering time for the rice and chicken to become tender.

→ What garnishes work well with this soup?

Fresh parsley adds color and freshness, but you can also try thyme sprigs or a sprinkle of black pepper.

→ How do I store leftovers?

Cool the soup completely and refrigerate in an airtight container for up to 3 days or freeze for longer storage.